1. Medium-rare steak: The inside of the steak is blood red and maintains a certain temperature throughout the interior, while there are raw and cooked parts;

2. Medium-rare steak: Most of the meat The heat penetrates and passes to the center, but no major changes have occurred. After cutting, the cooked meat on the upper and lower sides turns brown, turns to pink towards the center, and then to fresh meat color in the center, with blood oozing out as the knife is cut;

< p>3. Medium-rare steak: The inside of the steak is pink and is mixed with light gray and brown colors of cooked meat. The whole steak has a balanced temperature and taste;

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

5. Well-done steak: The steak is cooked brown throughout, and the beef has been cooked as a whole, with a thick texture.

Steak is one of the most common foods in Western food. Black pepper steak is also a Western dish, but the difference is that it is medium rare. The main ingredients are ribeye steak and black peppercorns.

Extended information:

Tactile introduction to the different degrees of steak doneness:

1. Medium rare steak: tender in texture, with juicy flavor, raw and cooked levels

2. Medium-rare steak: The taste is generally tender, the meat texture is diversified, and relatively delicious;

3. Medium-rare steak: The taste is not too tender, and there is The layers have a sense of thickness;

4. Medium-rare steak: The taste begins to be thick, elastic, and has a good chewing feel;

5. Fully-cooked steak: The taste is firm, elastic, and chewy. Chewy.

Baidu Encyclopedia-Steak

Baidu Encyclopedia-Black Pepper Steak Medium Rare