Steak is different from most other cooked foods. Steaks are usually not well-done, because well-done steaks test the chef's skill and can be adjusted to the degree of regeneration according to personal preferences.
1. Raw steak: raw beef that is completely undercooked. This practice will only be used for certain dishes, such as beef tartar, Kitfo (Ethiopian cuisine) or raw beef salad.
2. Raw steak: The front and back sides are respectively heated on a high-temperature iron plate for 30-60 seconds, so as to lock the internal humidity of the steak, so that the external meat quality and the internal raw meat taste bad, the outer layer is convenient for hanging juice, and the internal raw meat maintains the original meat taste, and the visual effect will not be as arduous as eating raw meat.
3. Medium-rare steak: the inside of the steak is blood red, with a certain temperature inside and a raw and cooked part.
4. Medium-rare steak: Most of the meat is transmitted to the center through thermal penetration, but it doesn't change much. After cutting, the cooked meat on the upper and lower sides is brown, turns pink towards the center, and then the center is fresh meat color, accompanied by blood oozing from the knife. The layers of fresh beef and thick steak will be obvious, while frozen beef and thin steak are difficult to achieve this effect. )
5. Medium-rare steak: the inside of the steak is pink and visible, mixed with light gray and brown of cooked meat, and the temperature and taste of the whole steak are balanced.
6. Medium-rare steak: the inside of the steak is mainly light gray brown with a little pink, which is thick and chewy.
7. Well-done steak: the steak is brown with cooked meat, and the beef is cooked as a whole, with a heavy taste.
Extended data:
Beef is divided into three grades. Traditionally, the smaller the cow, the higher the grade of beef, and the more popular the cut steak is. Different parts of beef have different names, such as the most popular filet mignon, which is the softest and has a well-known delicate taste.
In fact, there are many factors that affect the taste of steak, besides the age of cattle, there are also factors such as the distribution of oil flowers, feeding methods, types of cattle, cooking techniques, cutting back lines, removing tendons or breaking tendons. Many western restaurants in China even use special processing methods such as tender powder or soda to process steak, which will have a certain impact on the taste of steak.
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