2. Raw beef: uncooked raw beef at all. This practice is only used for certain dishes, such as beef tartar, Kitfo (Ethiopian cuisine) or raw beef salad.
3. Blue steak: The front and back sides are heated on a high-temperature iron plate for 30-60 seconds, and the internal humidity of the steak is locked, so that the taste of the external meat and the internal raw meat is poor, the outer layer is convenient for hanging juice, and the internal raw meat keeps the taste of the original meat, and the visual effect will not be as hard as eating raw meat.
4. Medium-rare steak: the inside of the steak is blood red, with a certain temperature inside and a raw and cooked part.
5. Medium-cooked: Most of the meat is penetrated into the center by heat, 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. )
6. Medium-cooked steak: The inside of the steak is pink and visible, mixed with light gray and full brown of cooked meat. The temperature and taste of the whole steak are balanced.
7.mediumwell: The inside of the steak is mainly light grayish brown with a little pink, which is thick and chewy.
8. Well-done: the steak is brown with cooked meat, and the beef has been cooked as a whole, with a heavy taste.