When it comes to Western food, steak is a classic that will never be eliminated.

A perfectly cooked steak is enough to satisfy any carnivore.

People's habit of eating steak originated in the Middle Ages in Europe.

Commoners could only enjoy pork and mutton, while beef was exclusive to nobles.

Golden beef is cooked with various seasonings and appears at high-end banquets of nobles to show the distinguished status of the owner.

Medieval Noble Banquet Nowadays, steak is no longer exclusive to the nobility.

As long as you have money, you can eat steak that shows your aristocratic status in any Western restaurant on the roadside.

There are many ways to cook steak, and different cooking methods give steaks different flavors.

In addition, the matching of steak sauce and table wine is also very particular.

So, if your friend invites you to eat at a high-end Western restaurant, how should you order steak so that you look like a connoisseur?

The first thing to mention, and the most basic thing, is the heat of the steak.

1. Whole life.

The more common one is beef tartare, which often appears on Swiss and French tables.

It refers to beef dishes that have not been cooked.

However, for Chinese people who like cooked food, eating completely raw beef still requires a little courage.

2. medium rare.

It means that the surface of the beef has been fried, but the meat inside is really cold, and there will be thick blood when cut.

3. Medium rare.

The epidermis is firm and grey-brown.

The inside is blood red and warm.

4. Medium rare.

The inside of the beef was still bloodshot, but the outside of the steak was completely brown.

5. Medium rare.

The outside of the steak is gray-brown, and the beef inside is hot and pink, with a tender texture and a balanced temperature.

medium rare 6. medium rare.

It tends to be well-done, with only a little pink in the center of the meat and a thicker texture, suitable for people who like to chew.

7. Well done.

If you are afraid that eating undercooked beef will cause gastrointestinal discomfort, you can choose to cook it thoroughly.

Well-cooked beef has a tougher texture, and the chef's improper control of the heat will result in poorer meat quality.

In French Western restaurants, generally no one orders well-cooked beef.

The second is the type of steak.

T-bone steak: named after the T-shaped bone, it is composed of most of the sirloin and a small part of the filet mignon.

Generally recommended is medium rare to medium rare, not fully cooked.

T-bone steak sirloin steak: tender loin from the back of the beef, which belongs to the back section of the large tenderloin. There is a certain amount of fat in it, with white tendons. Generally speaking, it has a strong taste, hard texture and chewy texture.

Generally recommended is medium rare to medium rare.

Filet Mignon: Small tenderloin, tastes better than sirloin steak.

The fiber of the filet is thin, the taste is extremely tender, there is not much fat, and the meat is lean.

Generally recommended is medium rare to medium rare.

Filet mignon rib eye steak: It is taken from the 6th to 12th ribs of the beef ribs. This part has less movement and there is a little tendon sandwiched in the shreds of meat.

Juicy, tender meat with plenty of fat.

Generally recommended is medium to medium rare.

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

This can be matched according to personal preference.

Common sauces include cream sauce, pepper juice, red wine sauce, butter white wine sauce, mushroom juice, fennel juice, etc.