bleu/saignant for rare, bloody, à point for rare, bien cuit for rare, well done, cramé for charred
The temperature of each degree of steak:
rare: 125°F
medium rare: 130-135°F
seven-quarter: 140-145°F
seven-quarter: 140-145°F
seven-quarters. Medium rare: 130-135°F
Medium rare: 140-145°F
Medium well done: 150-155°F
Well done: 165°F
Full cooked: 165°F done): 165°F
Expanded Information:
Steak Directions:
Steaks can be fried or grilled, but the most effective way to get a tender interior and a meaty flavor is to divide the preparation temperature into two sections.
To fry, for example, the first time the steak pan frying must be high heat high temperature, this time the beef surface layer of meat dehydration hardened, the occurrence of the Melad reaction, the color changed to dark brown, and exudes the aroma of frying, in the beef before the charred turn over one side, the other side is also fried to dark brown. This stage is to produce the flavor of the steak.
The second stage is to allow the interior to ripen, while trying to get the temperature outside the previously hardened exterior not to be too high, resulting in too large a difference in temperature between the surface and interior of the meat. At this point there are two ways, one is to use the original pan to change to a low heat to continue frying, but need to turn over diligently, 1 minute or so 1 time, so that the heat slowly into the interior of the beef.
The second is to use into the oven low-temperature baking, so that the heat from all sides of the stable heating meat (this method belongs to the restaurant practice). This stage allows the meat to become hotter internally and ooze out its juices.
The steak frying time varies according to the height of the area of beef, cooking utensils, stove fire size, other people's standards can not be directly copied, the most reliable or need to try it yourself.
As for tenderness, if the meat itself doesn't work you'll need to marinate it, using acidic liquids (such as yogurt, vinegar), brine, or meat tenderizer to soften the meat.
Baidu Encyclopedia - Steak