How would you like your best steak?
Westerners are very particular about eating steak. Steak can be divided into six grades, namely "rare, medium rare, medium rare, medium rare, medium rare and well done". Steaks with different maturity taste different.
What do you think of your steak?
How rare the steak is represents the degree of raw and cooked steak. Cooked steaks include medium rare, medium rare, medium rare, medium rare, medium rare, medium rare and well-done. When cooking steak, we always make different degrees of cooked steak according to customers' tastes. So how much cooked steak is the best?
Raw steak: the raw meat in the inner layer keeps the original meat flavor, soft and juicy, tastes fresh and has the feeling of raw meat.
Medium-rare steak: it has a certain temperature inside and both raw and cooked parts. It tastes heavier and more like raw steak. However, the same taste is accompanied by the tender and delicious gravy, and the layers of raw and cooked meet.
Medium-rare steak: It tastes better than raw steak, generally tender, diversified in meat quality and relatively delicious.
Medium-rare steak: the taste will not be too tender, the whole steak has a balanced temperature and a strong sense of weight.
Medium-rare steak: the taste begins to become thick, elastic and chewy. Thick and chewy.
Well-done steak: The whole piece of beef has been cooked, and it tastes strong, firm, elastic and chewy.
There are no clear rules about how well you want your steak done. Everyone has different tastes and acceptance. However, medium rare is generally recommended, but if you have eaten well before, try medium rare first. In addition, foreign countries have not said that they are doing well. Only we in China did well.
How do you usually cook steak?
Although western restaurants are all over China, many people eat steak for the first time. If you don't know how rare your steak is and want to try it first, you can ask your friends around you. They like it rare.
Sirloin steak: It is recommended to cook it four to six times. This part of the steak is tender and juicy. Don't fry it for too long, or the water will drive it away and it will dry.
Filet mignon: medium rare is recommended. Filet mignon, i.e. tenderloin and tenderloin, has tender meat and little fat. The disadvantage is that if you want a chewy steak, don't choose this one.
T-bone steak: medium rare is recommended. The tenderloin on the back of cattle is tender to thick, oily and refreshing. It can be regarded as having both filet mignon and New Yorker steak. This smell is too mixed and drunk.
Rib eye steak: medium rare is recommended. The meat is tender and chewy, but greasy. If you eat too much, be careful to gain weight.
Tomahawk: Fully cooked is recommended. The beef on this rib is golden meat, and its tenderness, elasticity and fat-thin ratio are all first-class.
Formosa Plastics Supreme Steak: Well-done is recommended. Rich in protein and amino acids, eating beef can warm the stomach in cold winter, which is a good tonic this season.