In Western culinary culture, there are six levels of steak doneness.

The steak doneness is divided into six levels as follows:

1, nearly raw: slightly heated steak outside, the inner layer is still raw meat, retaining the original meat blood red color and flavor, inside and outside of the texture level, tender, wet and soft and fresh, retaining the original meat feeling.

2, a cooked: only the surface of the steak fried, gray-brown, the center of the meat is gem-like blood red, from the inside to the outside of the radial to the grilled layer. This degree of ripeness of the steak taste tender, there is a fresh flavor of the meat juice, raw and cooked layers of sense of intersection.

3, rare: the center of the steak is blood red, gradually transitioning into brick red and pink, and then to the periphery of the gray-brown, with a lubricating soft silk-like texture.

4, medium-rare: the center of the steak is pink, about twenty-five percent of the area, gradually transitioning to the periphery of the gray-brown, the taste is not too tender, there are layers, the texture is thick.

5, seven minutes cooked: the steak's interior is mainly gray-brown, mixed with a small amount of pink, heavy texture, chewy.

6, fully cooked: steak body fully cooked, the internal gray-brown, the outer surface layer of the caramel color of the roasted, fully cooked steak meat lubrication and juicy, hard to squeeze to see the texture of the steak, fully cooked steak is known as the most difficult to fry the steak.