Which degree of doneness is the best for steak? Westerners prefer medium rare, while top foodies prefer medium rare. But we Chinese prefer medium-rare or even well-done, because Chinese people are not very intolerant of raw food. In the mid-19th century, steak became Americans' favorite food. Today, the United States has become the largest country consuming beef. But in Asia, people have polarized reactions to beef. For example, Japan has taken beef to the extreme, but in our country it is just in its infancy. Countries have different attitudes and customs towards beef, so the ways of eating beef are also different. But how cooked steak should be has been debated by many people. How cooked is the steak you often eat?

The main criteria for distinguishing doneness are color, texture and core temperature. There are six levels of doneness: medium-rare steak: only the surface is cooked, gray-brown, and the center of the meat is Ruby-like blood red color, radiating from the inside out to the roasted layer. The steak at this doneness is tender, juicy and has a good balance of raw and cooked textures. Core temperature is slightly higher than body temperature, about 48.9 °C.

Medium-rare steak: This is the degree of doneness that most foreigners like. The center of the meat is blood red, gradually transitioning to brick red and pink, and then to the outer taupe, which is smooth and soft. Silky texture. A medium-rare steak with a core temperature of about 52.2 °C: The center of the meat is pink, accounting for about 25% of the area, and gradually transitions to gray-brown on the periphery. The taste is not too tender, but has layers and a thicker texture. Core temperature is approximately 63 °C.

Medium-rare steak: The interior is mainly gray-brown, mixed with a small amount of pink, and has a thick texture and a chewy feel. Core temperature is approximately 68 °C. Well-done steak: Well-done throughout, gray-brown on the inside, and caramelized on the outside. Well-done steak requires the meat to be smooth and juicy, and the texture of the steak can be seen when squeezed hard. This is called the most difficult steak to fry. Core temperature is above 73 °C.