First of all, let’s explain the doneness of steak.

Steaks are generally divided into odd-numbered degrees of doneness, from one to seven to well-done.

The core temperature of medium rare is about 50 degrees. The inside of the steak is blood red and the beef is bloody. Only the outside is cooked. The core of the steak is completely bright red and raw meat.

The definition of medium-rare is that the core temperature is around 55 degrees. If you cut the steak open at this time, you can see that 70% of the meat on the cross-section is red and contains a lot of blood.

Medium rare, the outside of the steak is basically cooked. The interior is pink, and the cut section of the steak is half rare and half cooked.

At seven degrees of maturity, the steak will begin to lose its blood, and there will only be a narrow red line at the core of the steak.

Well cooked, just like the literal meaning. Well cooked inside and out.

For Chinese people, generally we can accept cooked food, so most people can accept steaks that are seven-rare or above. Of course, some people also prefer medium-rare steaks that are juicy and tender. steak. But there are really not many people in China who can accept steaks that are under medium-rare.

Foreigners pay more attention to the freshness of ingredients, so they prefer steaks that are around 5-mature.

However, around the world, there are fewer people who like extreme well-done and medium-rare steaks.

If it is your choice, it depends on whether you like tender and juicy steak or if you like firm and completely rare steak.