Generally speaking, steaks are categorized according to their degree of doneness: rare, medium-rare, medium-rare, medium-rare, and well-done. Among them, medium-rare steak is suitable for first-time diners, and one-minute-rare steak is almost raw in the middle and has a blood color. Raw, bloody steaks are juicy and have a real beefy flavor, but can be intimidating to first-time diners. Fully cooked steaks are coffee-colored and almost cooked through.

Generally speaking, according to the degree of rare is divided into: raw steak, one minute cooked, three minutes cooked, five minutes cooked, seven minutes cooked, fully cooked. Among them, medium-rare steak is suitable for first-time diners, one-rare steak is almost raw in the middle, with the color of blood. Raw, bloody steaks are juicy and have a real beefy flavor, but can be intimidating to first-time diners. Fully cooked steaks are coffee-colored and almost cooked through.

How to tell when a steak is rare:

Rare steak: the inside of the steak is blood-red and not too hot.

Rare steak: the steak is blood-red inside and the temperature is maintained in all parts of the steak (higher than that of a rare steak).

Rare steak: pink inside and quite hot.

Medium Rare Steak: Pink with light gray and tan inside, hot throughout.

Medium Rare: The steak is predominantly light gray and tan with a pinkish color.

Fully cooked steak: the inside of the steak is brown.