You should write in your blog that it is the first time you have eaten such authentic steak, and it is also the first time I have accompanied you to this restaurant.

Steak, or steak, is sliced ??beef and one of the most common foods in Western cuisine.

The cooking methods of steak are mainly frying and grilling.

Steak is different from most other cooked foods. Steak is usually not cooked until it is fully cooked. This is because a well-done steak is the test of the chef's skills. The degree of rareness can be adjusted according to personal preference.

The degree of doneness is divided into odd numbers, mainly divided into: Raw: completely uncooked raw beef. This method is only used in certain dishes such as beef tartare, Kitfo (Ethiopia)

dishes) or raw beef salad.

Near-rare steak (Blue): Heat the front and back sides on a high-temperature iron plate for 30 to 60 seconds each. The purpose is to lock the moisture inside the steak, so that the outer meat quality and the inner raw meat mouth will have a different taste. The outer layer is easy to hang the juice, and the inner layer is easy to hang.

Raw meat maintains the original meaty taste, and the visual effect is not as difficult as eating rare meat. The inside of the steak is blood red and maintains a certain temperature throughout, and there are raw and cooked parts at the same time.

Medium rare steak (medium rare): Most of the meat receives heat penetration and passes to the center, but it has not changed significantly. After cutting, the cooked meat on the upper and lower sides turns brown, turns to pink toward the center, and then becomes fresh meat color in the center.

There was blood oozing from the knife cut.

(This layer will be obvious only in fresh beef and thicker steaks. It is difficult to achieve this effect with frozen beef and thin steaks) Medium rare steak (medium): The inside of the steak is pink and visible, and is mixed with light gray and cooked meat.

Fully brown, the whole steak has a balanced temperature and taste.

Medium well steak: The interior of the steak is mainly light gray-brown, mixed with a small amount of pink. The texture is thick and chewy.

Well done steak: The steak is brown throughout, and the beef has been cooked throughout, giving it a thick texture.

When eating steak, you pay attention to the heat, rather than enjoying the crispy texture. This is also the difference between stewed beef and fried steak in Western food.

In addition, tableware will also affect the taste of steak.

The knife you use to eat steak must be sharp. Before eating the steak, you must first check whether the teeth of the knife are clear and clear.

In addition, the sauce also has a great impact on the taste of steak.