If this steak is reliable, qualified and very fresh, then a famous chef may tell you that medium-rare steak is the best, because when medium-rare, the inside of the steak is the softest, tender and juicy, warm but not hot. The color inside the steak is pink and slightly red. The grade: grass feed: medium rare, medium rare, and no grade -M3 valley feed: medium rare, medium rare, M4-M6 valley feed: medium rare, medium rare, and M7 valley feed: medium rare, regardless of the position and thickness.

The front and back sides are respectively heated on a high-temperature iron plate for 30-60 seconds, with the purpose of locking the internal humidity of the steak, so that the external meat quality and the internal raw meat mouth have poor taste, the external layer is convenient for hanging juice, and the internal raw meat maintains the original meat taste. In addition, the visual effect is not as difficult as eating raw meat, and the medium-rare steak is darker, no longer pink, but crimson, with a little bloodshot outside and tender inside. I dare not eat raw meat, but I like it.

By comparing the texture of pressing the palm with the texture of the steak, the cooked degree of the steak can be judged. Personally, I recommend 50%, which won't be a bit difficult to accept like 30%, and it won't make the taste less tender and tender because of 70%. After cutting, the juice is full and juicy, and the fragrant juice in one mouthful may not be as fragrant as the fully cooked meat, but it is better than restoring the original flavor of beef and adding the tender and smooth taste, which must be your favorite.

Everyone likes to eat medium-rare or medium-rare steak, but we must ensure that the beef is very fresh. In China, we usually eat medium-rare steak in popular western restaurants, and even a few people eat it well. This is actually scared by food safety problems. Since the medium from well-done to well-done is medium-rare, the intermediate values between the two are just three and seven, so it is not difficult to understand why chefs are used to cooking these three kinds of steaks. Well-done steaks are basically Chinese steaks in Wang Pin.