The intuitive understanding of steak maturity can be explained as follows.

very

infrequent

Steak: the inside of the steak is blood red and the temperature is not high.

Medium-rare steak: the inside of the steak is blood red, and the internal temperature is kept at a certain level (higher than very high)

infrequent

Steak)

Rare steak (rare)

Rare): The interior is pink and quite hot.

Medium rare: the steak is pink with light gray and brown inside, and the whole steak is very hot.

Rare steak (rare)

Hmm): The steak is mainly light grayish brown with pink inside.

Well-done steak

Cooked): The steak is brown inside.

Divided by temperature

very

infrequent

Steak: 120

Tender steak: 125

Rare steak (rare)

Rare): 130- 135

Medium: 140- 145.

Rare steak (rare)

Um): 150- 155

Well-done steak

Completed): 160

According to the sense of touch (this English translation is difficult, please understand it yourself)

very

infrequent

Steak: Feeling

soft

and

Sticky

Rare steak: soft

arrive

this

touch control

Rare steak (rare)

Rare): output

gently

arrive

this

touch control

Medium steak: yield

only

slightly

arrive

this

Touch,

begin

arrive

company

up

Rare steak (rare)

Um): Firm.

arrive

this

touch control

Well-done steak

Finish): work hard

arrive

this

touch control