1, medium:130-135 f.

2. Medium steak:140-145 f.

3. Middle well: 150- 155 F.

Steak is different from most other cooked foods. Steaks are usually not well-done, but they can be adjusted to a more rare degree according to personal preference. The degree of raw and cooked is distinguished by odd numbers, which are mainly divided into:

1, medium-rare: most of the meat is permeated by heat and conducted to the center, but there is little change. After cutting, the cooked meat on the upper and lower sides is brown, turns pink towards the center, and then the center is fresh meat color, accompanied by blood oozing from the knife. The layers of fresh beef and thick steak will be obvious, while frozen beef and thin steak are difficult to achieve this effect. )

2. Medium-cooked steak: the inside of the steak is pink, mixed with light gray and full brown of cooked meat, and the temperature and taste of the whole steak are balanced.

3. Medium-rare: The steak is mainly light grayish brown with a little pink, which is thick and chewy.

Extended data:

There are many kinds of steaks, and the following four are more common:

1, tenderloin (filet mignon)

Tenderloin, also known as tenderloin, is the most tender meat in beef tenderloin, with almost no fat. Because the meat is fresh and tender, it is very popular with friends who like to eat lean meat. Edible skill: fry until 3, 5 and 7 are ripe.

2. Rib eye steak (naked eye steak)

Beef ribs have both lean meat and fat meat. Because they contain a certain amount of fat, this kind of meat tastes better when fried and baked. Edible skill: Don't fry it too well, 3 is the best.

3. sirloin meat (sirloin steak, sirloin steak)

The meat on the outer ridge of cattle contains certain fat and grease, and there is a circle of white meat tendon on the extension of the 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

Also known as T-bone, it is T-shaped (or T-shaped) and is the backbone meat on the back of cattle. On both sides of the T-shape, one side measures more and the other side measures less. The one with more quantity is Xi Leng, and the one with less quantity is Philip, separated by ribs. 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.

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