The degree of steak is between medium rare and medium rare; The naked eye steak is fully cooked; Filet mignon-rare, medium-rare and medium-rare; T-bone steak is well done; Angus is only half cooked.
Westerners are very particular about eating steak. Steaks can be divided into six grades, namely "rare steak, medium rare, medium rare, medium rare, medium rare, medium rare and well done". Steaks with different degrees of maturity have different tastes, so when you go to eat steak for the first time, the waiter asks you how you want it cooked to make you look expert.
Related introduction:
Medium rare steak, its surface is brown, it looks like it is cooked. Actually, it's not ripe either. If you cut it from the middle, you will find that it is bright red inside and the taste is from cooked to raw.
Medium rare steak has red in the middle, but it is lighter than medium rare steak. From the inside out, it gradually becomes brick red, then pink, then brown, and there are three color changes.
Medium-rare steak, pink inside, and then spread all the way outside, the surface is taupe. Medium rare is not very tender.
Medium rare, his interior has almost turned brown, but there is a little pink in the middle, and the meat is thick and chewy. People in China usually order steak medium rare.
Well-done steak, taupe inside and caramel outside. Well-done steak is the most difficult to fry, because it will get old if it is not carefully controlled.