There are different degrees of steak doneness: rare, medium rare, medium rare, medium rare, medium rare, and well-done.

How rare the steak is depends on the frying time, different steak maturity will bring the flavor, color and texture difference, the most important thing is to see if we can get used to it, if you don't often eat steak, especially we Chinese, eating habits are very different from the West, we recommend eating medium rare or well-done.

1, nearly raw steak belongs to the external meat just charred, the internal meat to maintain the original meat flavor, front and back in the high-temperature iron plate on the medium heat each 30-60 seconds can be heated.

2, a cooked steak is the meat inside the blood red and the temperature is not high, there are parts of the raw and cooked, front and back in the high temperature iron plate on high heat for a minute.

3, three-quarter cooked steak internal temperature has been relatively high, cut after the upper and lower sides of the cooked meat is brown, to the center of the meat is pink, accompanied by a knife cut will have blood seepage. The three-quarter-rare steak is pan-fried on a high-temperature iron plate over high heat for 2 minutes on each side.

4, medium-rare steak meat mixed with light gray and brown, the whole steak has been very hot, tender meat taste uniformity, front and back in the high-temperature iron plate on high heat for 3 minutes each can be heated.

5, seven-minute cooked steak inside the main light gray and brown, mixed with a small amount of pink, chewy meat, heavy texture, front and back in the high-temperature iron plate on high heat for 4 minutes.

6, fully cooked steak the whole color is basically brown, steak from inside to outside color without blood, heavy taste, some parts of the meat is very difficult to chew. Fully cooked steak needs to be heated over high heat for 5 minutes on each side.

The way to tell when a steak is cooked:

For chefs, there's no need for thermometers or other aids to tell when a steak is cooked to medium-rare; different cuts of beef, different thicknesses, and different fire temperatures are all determined by their experience. Sometimes you can tell how rare a steak is based on finger pressure.

If we are frying our own steaks at home and want to be precise about doneness, we can choose to use a thermometer.

1 mature steak, the internal temperature of 49-53 degrees Celsius; 3 mature steak, the internal temperature of 54-56 degrees Celsius; 5 mature steak, the internal temperature of 57-62 degrees Celsius; 7 mature steak, the internal temperature of 63-68 degrees Celsius; full-rare steak, the internal temperature is 71 degrees Celsius or more.