Eating steak is a matter of highlighting identity and comprehensive quality for many people. Many people will think that there is nothing to show off about eating steak. It is no big deal to spend hundreds of dollars on a high-end steak. But why not eat minced meat? For most people in China, it is still a luxury to spend a steak in 1 yuan. Steak is a food culture spread from western countries to China. When Chinese people deal with steak, there are various opinions.

Some people think that it is better to eat steak as raw as possible, mainly because the meat quality of beef and mutton itself is very delicate. You only need to coat a layer of black pepper and salt on the surface of steak to make the food taste, and fry the surface of beef and mutton until it fades. The more tender the beef and mutton inside, the more delicious the beef and mutton tastes, and the more you can eat the quality of steak. However, some people think that it's a bit over-burning to eat only rare or medium-rare steak. China people love to eat well-done ingredients, but it's really unacceptable to eat steak that is not cooked yet.

In fact, the pink fleshy ground in beef and mutton and the red liquid that oozes when the beef and mutton are lightly pressed are not beef blood, but "troponin". This is an ingredient that keeps beef and mutton tender. When we gently press beef, troponin extravasates from the chemical fiber of beef and mutton. Without this troponin, the taste of beef and mutton will be affected. Why is this red liquid definitely not cow blood? Because troponin is not easy to coagulate after leaving beef and mutton, bovine blood will coagulate.

It is precisely because of the saying that "troponin is the standard for detecting beef" that many people think that steak should be eaten raw, not medium-rare or medium-rare, but at least medium-rare. In fact, the professionals who really understand steak make it clear that it is right to eat a piece of steak, hone the quality of steak and the cooking skills of the chef, and choose a well-done steak.

Well-done steak will be a little bit old, but this is where the quality of beef and mutton is honed, and it's all about how good the chef's cooking skills are. If you can fry a steak until it is fully cooked, the taste and fragrance of beef still exist, the amount of black pepper and salt is just right, and the beef and mutton are still tender and refreshing, it means that this steak house is a high-end steak house, and the beef and mutton used are of high quality and the slow cooking work is quite good. The chef's cooking skills are admirable.

Then why do western diners still like rare steaks? This can be traced back to the time when the special thermometer for restaurant kitchen was just invented. Before that, all of us ate well-cooked steak. When the special thermometer for restaurant kitchen was invented, we found that the taste of steak would show a completely different taste at different temperatures and different types of frying time, even if the taste was very different, the more raw beef and mutton were, the more tender they were. Therefore, everyone's taste was gradually changed and they liked the steak that was delicious and raw.

Although most western countries like to eat raw beef and mutton, or even eat raw beef and mutton directly, more professional food experts will still choose to eat well-done steak, because that is the best way to hone beef and chefs, and all the well-done steaks have been prepared, so whether it is medium-rare or medium-rare, the steak is all top-grade. Then why is it okay for Europeans to eat well-done steak, and China people will be teased for eating well-done steak?

It's mainly because the general style of eating steak spreads a kind of information content, that eating steak raw is popular, and that eating steak raw is the performance. Many posts about steak will mention that the steak should be medium-rare or medium-rare, and the level of troponin exudation is the best. Some people even think that if you go to a steak house and order a well-done steak, the chef will be passive and unable to do it.

In fact, this statement is very unreasonable. As a chef, you can cook well-cooked steak delicious and tender and juicy, which shows that your cooking skills are very high and the quality of steak is also very high. If you can't do it passively, it shows that the chef's cooking skills are not very high, and it is not based on the spiritual essence of customers, which is very undesirable. Furthermore, everyone has different tastes. Some people prefer to eat chewy beef and mutton, but they don't like raw beef and mutton. They are also customers, so they shouldn't have this neglect mentality.

Back to China, China's understanding of steak is not comprehensive, and the quality of steakhouses in the streets and lanes varies, so there is no guide to eating steak to teach us how to eat steak and how to order steak. I suggest that you don't have to worry about whether eating well-done steak is teased, just find your favorite raw steak, and you must be happy when eating delicious food. This is the most important thing.