Eating properly is generally not harmful to health. "Real steak" is cut from the whole meat, and there is little possibility of bacteria inside, so even if it is "medium rare" or "medium rare", there is little possibility of problems. And "synthetic steak" comes from bits and pieces of meat, so there is a greater possibility of bacteria on the surface of the meat. After bonding, these bacteria also exist inside the steak. To be safe, synthetic steaks should be roasted until they are fully cooked.

Steak, or steak, is flaky beef and one of the common foods in western food. The cooking methods of steak are mainly frying and roasting. In the Middle Ages in Europe, pork and mutton were the common people's edible meat, while beef was the high-grade meat of princes and nobles. Noble beef was cooked with pepper and spices, which were also honored at that time, and served on special occasions to show the distinguished status of the owner.

Steak is different from most other cooked foods. Steak is usually not fully cooked, because fully cooked steak is the most test of the chef's skill, and can be adjusted to a more rare degree according to personal preference. The degree of Raw and cooked beef is distinguished by odd numbers, mainly divided into: raw beef: raw beef completely uncooked, which is only used in certain dishes such as beef tartar, Kitfo (Ethiopian cuisine) or raw beef salad.

Blue steak: The front and back sides are heated on a high-temperature iron plate for 30-60 seconds respectively, with the purpose of locking the internal humidity of the steak, so that the external meat quality and the internal raw meat mouth have poor taste, the external layer is convenient for hanging juice, and the internal raw meat maintains the original meat flavor. In addition, the visual effect is not as difficult as eating raw meat to accept rare steak: the internal part of the steak is blood red, and the internal parts are kept at a certain temperature, while there are raw and cooked parts.

Medium rare: Most of the meat is permeated by heat to the center, but it hasn't changed much. After cutting, the cooked meat on the upper and lower sides is brown, turns pink to the center, and then the center is fresh meat color, accompanied by blood oozing from the knife. (The level of fresh beef and thick steak will be obvious, but it is difficult to achieve this effect for frozen beef and thin steak.)

Medium steak: The inside of the steak is pink and visible, and mixed with light gray and comprehensive brown of cooked meat. The temperature and taste of the whole steak are balanced. Medium well: The inside of the steak is mainly light gray brown, mixed with a little pink, with heavy texture and chewy feeling. Well done: The steak is brown with cooked meat, and the whole beef has been cooked, with a heavy taste.

There are many factors that affect the taste of steak, such as eating speed. When the steak is served, the speed of enjoying it can determine whether the steak is delicious or not. Because the steak contains both butter and juice, if the temperature is slightly lower, the freshness of the steak will decrease.

Eating steak pays attention to the heat, rather than enjoying the crisp taste, which is also the difference between stewed beef and fried steak in western food. In addition, tableware will also affect the taste of steak. The knife for eating steak must be sharp. Before eating steak, be sure to check whether the teeth of the knife are clear. In addition, the sauce has a great influence on the taste of steak.