If you hear someone say that I want a medium-rare steak, you can't say that he is wrong. He just doesn't understand some idioms in western food (what he wants is actually a medium-rare steak).
The degree of raw steak is different from most other cooked foods. Usually, steak is not cooked fully, but can be adjusted according to personal preference. The degree of Raw and cooked is distinguished by odd numbers, which are mainly divided into: raw: raw beef completely uncooked, which is only used in certain dishes such as beef tartar, Kitfo (Ethiopian cuisine) or raw beef salad.
Rare: only the surface is fried, which is grayish brown, the cross section is blood red, and the core temperature is about 48.9 C/120 F.
Medium-Rare: the periphery is taupe, the profile is blood red, and the core temperature is about 52.2 C/126 F.
Medium: the periphery is grayish brown, the cross section is pink, and the core is still blood red, and the temperature is about 57.2 C/135 F. Medium-Well: most of them are taupe with pink core, and the temperature is about 62.8 C/145 F. Well-Done: the surface is slightly burnt, the profile is completely taupe, and the core temperature is about 73.9 C/165 F. If the meat is very fresh, gourmets like to order it medium-rare or medium-rare, while ordinary people prefer to order it medium-rare, while the meat at roadside stalls is cheaper, and the boss will take the initiative to fry it until it is fully cooked.
Enjoying food is originally a ceremony to keep an appointment with the soul. A well-behaved life is a rhythm that the public hates and has to follow. It's not surprising that some people use chopsticks when eating steak. If you take it out and laugh at it, it will appear that you are particularly uneducated. How to eat is just a habit inherited from the history of European countries, just like we are used to using chopsticks, we respect it but don't have to follow it.