One-minute rare: similar to a raw steak, almost raw in the middle, with a blood color.
Three-quarter rare: cooked on the surface, but still with some blood inside.
Five-percent rare: the top and bottom of the steak are cooked, but the center is still raw and the beef is pink in the center.
Seven-percent: Most of the steak is cooked through, with a charred outside and tender inside.
Nine-minute rare: the steak is cooked all the way through, with no raw parts.
Steak rare is actually the Chinese translation of the steak according to the presentation of the degree of ripeness, to distinguish between odd numbers, in foreign countries generally have to say a few minutes cooked corresponding to the English phrase in order to allow the waiter to understand.
Steak, unlike most other cooked foods, is usually not cooked to rare, because beef is more tender and juicy the more raw it is, the higher the doneness, the tougher it is, and the more rare it is, the more difficult it is to bite, and it loses the rich and flavorful juices, so it is usually adjusted to the degree of rare by personal preference, and the most common is medium rare and medium rare steak.