Six grades:
1, Very rare steak: basically raw steak.
2. Rare: Steak that is blood-red inside and kept at a certain temperature in all parts of the steak, with both rare and cooked portions.
3, three-quarter cooked steak (medium rare): most of the meat to receive heat penetration to the center, but has not yet produced a big 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 cut 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 cuts of meat)
4, medium-rare steak (medium): steak inside the area of pink and visible and mixed with cooked meat light gray and brown, the whole steak temperature taste balanced.
5, seven-minute cooked steak (medium well): steak internal mainly light gray and brown, mixed with a small amount of pink, heavy texture, chewy.
6, fully cooked steak (well done): steak body for cooked meat brown, beef has been cooked as a whole, heavy taste.
ExpandedVery rare steak is the steak internal blood red and temperature is not high, similar to raw steak, the need for very high quality cattle; one cooked is the steak internal blood red, internal temperature is higher than Very rare steak, the maturity of the steak Chinese people should not accept.
Three-quarter-rare steak refers to the interior of the peach color and with blood, there is a considerable degree of heat; five-quarter-rare steak refers to the interior of the pink and interspersed with tan, and to reach a very hot temperature, the two levels of steak to eat or more raw, if you are not accustomed to eating a meat with raw friends, you can avoid these two kinds of.
Seven-minute cooked steak is the internal mainly light gray-brown, and mixed with pink, burnt taste, most Chinese people like the degree of ripeness; fully cooked steak internal brown, this is also the Chinese people can accept the degree of ripeness.