The degree of doneness of a steak is called "rare" in Western cuisine for the sake of each person's taste.

One-rare steak: the steak is blood-red inside and kept at a certain temperature in all parts of the steak, and there is a rare portion at the same time.

Three-quarter cooked steak (medium rare): most of the meat to receive heat penetration to the center, but has not yet produced a major change, after cutting the upper and lower sides of the cooked meat brown, to the center of the center of the pink and then the center of the color of the fresh meat, accompanied by the knife cuts have blood oozing out. (Fresh beef and thicker steak this level will be obvious, it is difficult to achieve this effect on frozen beef and thin steak)

Five-minute cooked steak (medium): steak inside the area of the pink visible and mixed with cooked meat light gray and brown, the whole steak temperature taste balanced.

Seven-minute steak (medium well): steak internal mainly light gray and brown, mixed with a small amount of pink, heavy texture, chewy.

Well done: the steak is cooked brown, the beef has been cooked, the taste is heavy.

Expanded Information:

Steak Grade:

The Japan Edible Meat Grade Association (JAMGA) manages strict grade specifications, and the market is based on "A-5" and "B-1". "B-1" and other specifications for pricing and trading.

First, the meat yield is categorized into three grades - A, B, and C - using letters of the alphabet, with grade A having the highest meat yield and grade C the lowest. The numbers on the back are based on four items: "fat mix", "meat color", "meat firmness and texture", "fat color and quality", "meat quality", "meat quality", "fat color", "meat quality", and "fat quality". "4 items are divided into 5 grades.

"Mixed fat" indicates the degree of frostiness of the beef; "color of meat" is best described as "fresh salmon color", and then the luster of the beef is judged visually; "Firmness and texture of the meat" examines the texture and softness of the meat;

"Color and quality of the fat" is based on the color of white or cream, and also takes into account the luster and quality of the fat. Each of the above criteria is divided into 5 grades, the higher the number the higher the grade. The grade of meat quality is determined by the lowest scoring grade among the 4 items.

One of the most emphasized items is "fat mix", which is subdivided into 12 grades within the 5 grades, resulting in the grade "A-5-11". The "A-5-11" is a grade that adds the degree of fat mixing to the meat percentage and meat quality grades.

Baidu Encyclopedia - Steak