The degree of doneness of beef steak is called rare in Western cuisine.

Beef according to different parts, can be divided into a variety of common steak on the table, sirloin, filet mignon, New Yorker, T-bone steak and so on.

Each part of the steak has a different texture and requires a different level of cooking (doneness) to achieve the best flavor.

There are phrases in the English language to represent the different degrees of steak doneness.

1. 1-minute rare: rare

Nearly rare, almost bloody beef, cooked only to the surface of the meat, the vast majority of the rest is bright red bloody raw beef.

2, 3 minutes cooked: medium rare

The surface and bottom layers are light brown, and most of the internal meat is still fresh and blood-red, with visible blood water (myoglobin).

3. 5-minute rare: medium

Like a hamburger, the top and bottom layers are cooked, with 50% of the meat in the center still pink and raw, with gravy and a small amount of blood (myoglobin).

4, 7 minutes cooked: medium well

Mostly cooked through, only a red slit in the center, almost no blood (myoglobin), only gravy.

5, 9 minutes cooked (fully cooked): well done

nearly fully cooked, the outside of the charred brown, temporal parts of the light brown, almost no gravy.