The most important thing is how well the steak is cooked. Generally speaking, China people like to eat cooked food, while westerners like to eat raw food, but raw steak should be more delicious. There is also juice blending, which generally includes brand-name products and special juice blending in restaurants.

These two should be the most exquisite.

More information is as follows:

I. Classification

The English word STEAK is a general term for steak. There are many kinds of steaks, and the following four are more common:

1. fillet (fillet, fillet)

Tenderloin, also known as tenderloin, is the most tender meat in beef tenderloin and contains almost no fat. So it is very popular with friends who like lean meat. Because the meat is tender, it is suitable for frying at 3, 5 and 7 degrees.

2. Rib eye steak (naked eye steak)

There are both lean meat and fat meat. Because it contains a certain amount of fat, this kind of meat tastes better when fried and roasted. Edible skill: Don't fry it too well, 3 is the best.

3. sirloin (sirloin steak, sirloin)

It contains a certain amount of fatty oil. Because it is the outer ridge of cattle, there is a circle of white muscle on the extension of meat. The overall taste is tough, the meat is hard and chewy, and it is suitable for young people and people with good teeth.

Cooking skills: when cutting meat, cut it with tendons and don't fry it too well.

4. T-shaped steak

T-shaped, it is the back of cattle. On both sides of the T-shape, one side measures more and the other side measures less. It is the naked eye that measures more, and Philip that measures less. Note: This kind of steak is more common in American restaurants. Because French cuisine is exquisite, it is rarely used for large and rough T-shaped steaks.

2. The degree of raw steak is called "overripe" in western food:

Rare: When cutting steak, only the upper and lower layers are grayish brown, during which 70% of the meat is red with a lot of blood.

Medium: When cutting the steak, 50% of the meat in the center of the section is red with a little blood.

7 well-done: when cutting the steak, there is only a narrow red line in the center of the cut plane, and the blood in the meat is almost dry.

Westerners like to eat raw steak because it is moderately oily, slightly bloodshot and delicious. Orientals prefer 7 ripe, because they are afraid to see blood in the meat, so they think the less blood, the better. This is just the difference in eating habits between East and West. However, if you eat steaks with a certain amount of fat, such as rib eye steak and sirloin steak, it is recommended that you must fry them thoroughly, otherwise it will affect the taste of the meat and feel the so-called "old" and "chewy".

3. What factors will affect the taste of steak?

Eating speed:

When the steak is served, the speed of enjoyment also determines whether the steak is delicious or not. Because there is both butter and blood in the steak, if the temperature is slightly lower, the freshness of the steak will be reduced. It is a common way to cut the steak into small pieces and chew it roughly a few times. Eating steak pays attention to the heat, rather than enjoying the crisp taste, which is also the difference between Chinese and western food, such as stewed beef and fried steak.

Tableware:

The knife for eating steak must be sharp. Sometimes the knife is not sharp enough, which directly leads you to doubt the meat quality. Please check whether the teeth of the main meat cutter are clear first.

Fruit juice preparation:

French steaks pay attention to sauces, such as cream juice/pepper juice/red wine juice/buttered white wine juice/mushroom juice/fennel juice. Choose the kind of juice according to your own preferences, and there must be something suitable for you.