1. Raw:

Rarely ordered, it is lightly grilled on the outside, then rare and red on the inside. Completely raw and uncooked, it is only used in certain dishes such as beef tartare, Kitfo (Ethiopian cuisine) or raw beef salad.

2, nearly raw steak (Blue):

Front and back sides in the high-temperature iron plate heated for 30 to 60 seconds, the purpose is to lock the steak inside the moistness, so that the outside of the meat and the internal mouth of the raw meat to produce a difference in taste, the outer layer of easy to hang juice, the inner layer of raw meat to maintain the original flavor of the meat, and then the visual effect of the meat will not be as hard to accept as eating raw meat.

3, a point cooked steak (rare):

steak inside the blood red and the internal parts of the temperature to maintain a certain degree, at the same time there is a part of the raw and cooked. The color is similar to the color of peaches is peach, and this three-quarter-rare steak in the interior is in this color on the basis of the deepening of a little, giving people a feeling of pink.

4, medium-rare steak (medium rare):

Most of the meat to receive heat penetration to the center, but has not yet produced a big change, cut the upper and lower sides of the cooked meat brown, to the center of the center turned pink and then the center of the fresh meat color, accompanied by a knife to cut the blood oozing out. (Fresh beef and thicker steak this level will be obvious, on frozen beef and thin cuts of meat is difficult to achieve this effect)

5, five-minute cooked steak (medium):

This degree of maturity of the steak outside is a little ripe, the interior is still presenting some pink, but after all, it is a five-minute cooked soon to be cooked to seven-minute cooked, the steak's color will slowly become darker and deeper, so still The color of the steak will slowly darken and become darker, so it is still important to distinguish between the two.

6, seven-minute cooked steak (medium well):

This steak is characterized by when you cut the steak, its outside is light gray color, but its internal is a meat color, light red.

7, fully cooked steak (well done):

Fully cooked steak is light brown, the British famous chef Gordon Ramsay has said that the steak will be fried to the fully cooked steak can not be eaten to the texture and flavor of the steak, like the texture of the forehead, has become dry and hard.