How do you like it cooked?"

Answers to the question of how rare you want your steak at a restaurant include the following words:

Rare is rare.

Quarter-rare is medium rare.

Five-minute rare is medium.

Full-rare is medium well.

Most people eat their steak rare, medium rare, medium well, and medium well. Medium rare is medium well.

Fully cooked is well done.

Most people eat steak medium rare, medium rare, medium well, medium well, medium rare and fully cooked.

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Steak is different from most other cooked foods in that it is not cooked to rare, but can be adjusted to your personal preference. Rare is distinguished by an odd number of degrees and is divided into:

Raw: completely uncooked raw beef, which is only used in certain dishes such as beef tartare, Kitfo (Ethiopian cuisine), or raw beef salad.

Nearly raw steak (Blue): front and back sides on a hot iron plate heated for 30 to 60 seconds each, the purpose is to lock the steak inside the moistness, so that the outside meat and raw meat inside the mouth to produce taste difference, the outer layer of easy to hang juice, the inner layer of raw meat to maintain the original taste of the meat, and then the visual effect will not be as difficult to accept as eating raw meat

One-point-rare steak (rare): steak inside the red and the internal parts of the temperature to maintain a certain degree, while the internal parts of the temperature is maintained, but also to maintain a certain degree. The internal parts of the steak are kept at a certain temperature, and there are raw and cooked parts of the steak 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.

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