The most common types of steak are: rare, medium rare, medium rare, and well done.

1, a cooked

Only the surface of the fried, gray-brown, the center of the meat is a gem-like blood red, from the inside to the outside of the radial to the grilled layer. The steak at this degree of doneness is tender, with juicy fresh flavor and a confluence of raw and cooked layers. The core temperature is slightly higher than body temperature, about 48.9°C (120°F).

2. Rare

It is the preferred degree of doneness for most foreigners, with the center of the meat blood-red, which gradually transitions to brick red and pink, and then to gray-brown on the periphery. It has a "smooth, silky texture" and a core temperature of about 52.2°C (126°F).

3. Medium Rare

The center of the meat is pink, about 25% of the area, and gradually transitions to a grayish-brown color on the periphery, which is not too tender, but has a layered texture and a heavy texture. The core temperature is about 63 °C (145 °F).

4. Fully cooked

Fully cooked all the way through, with a grayish brown interior and a toasted caramel-colored outer surface. Fully cooked steak requires the meat to also be lubricated and juicy, and the texture of the steak can still be seen when squeezed hard, which is known as the most difficult to sear steak. A core temperature above 73°C (163°F), but above 90°C (194°F) is considered overcooked.

Tips for pan-frying steak

1. Steak does not need to be cleaned, just gently dab the surface of the steak with kitchen paper to remove any juices.

2, frying steak is recommended to use the bottom of the pan slightly thicker pan, so that more can lock the steak moisture.

3, after the pan, it is recommended to use the smallest fire, melt the butter, the butter evenly dripping on the surface of the steak, like to eat seven minutes of cooked can pinch the time, frying one minute on each side. You can put rosemary and garlic in the pan to add flavor to the steak.

4. After frying, it is not recommended to eat immediately, but can be placed on a plate and left to stand for 3-5 minutes, then evenly sprinkle the surface of the steak with black pepper and sea salt.