The doneness of steak is categorized as rare, medium rare, rare, medium rare, medium rare, and well-done.
The following is the delineation and standard of the degree of doneness:
BlueRare (Near Rare)
Just slightly heated on the outside, the inner layer is still raw meat, retaining the blood red color and flavor of the original meat, the inner and outer texture is distinctly layered, the texture is soft, moist and fresh, retaining the original meat flavor.
Rare (one-minute)
Only the surface is cooked to a grayish brown color, with the center of the meat a ruby blood red color that radiates outward from the inside to the well-done layer. Steaks at this doneness are tender, with juicy flavors and a confluence of raw and cooked layers. The core temperature is slightly higher than body temperature, about 48.9 degrees .
Medium Rare
This is the preferred degree of doneness for most foreigners, with a blood-red center of the meat that gradually transitions to brick red and pink, and then to a grayish brown on the outside. It has a smooth, silky texture and a core temperature of about 52.2 degrees.
Medium (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, the taste is not too tender, but has a layer of texture and a heavy texture. Young from a temperature of about 63 degrees .
Medium Well (medium rare)
The interior is mainly grayish brown with a small amount of pink, with a thick, chewy texture. Core temperature is about 68 degrees .
Well Done
Fully cooked through and through, with a grayish-brown interior and a burnt, caramel-colored exterior. Fully cooked steak requires the meat to be lubricated and juicy, and you can still see the butter texture when you squeeze it hard, which is known as the most difficult steak to fry. The core temperature is higher than 73 degrees, but over 90 degrees is considered overcooked.