The steak can be divided into rare, medium rare, medium, and well done according to the degree of doneness. A rare steak is almost raw in the center and has a blood color. Rare, bloody steaks are juicy and have a real beefy flavor, but can be intimidating to first-time diners. Fully cooked steaks are coffee-colored and almost cooked through. Is it true that the more cooked it is, the better it tastes? In fact, when the steak is half-rare, cut with a knife to see the pink gravy, not blood, but roasted meat seeped into the seasoning juice, only half-rare beef has a wonderful beef juice, the longer the grill, the gravy gradually evaporate, the meat has become tough, the freshness of the sense of disappearance, so "gourmets" do not eat the old steak. But first-timers may want to start with a rare steak. The surface is burnt, and the center has been cooked a seven, eight points, is the so-called seven mature

Steak cooked, generally divided into four stages: Bleu, the so-called blood beef, is the surface a little bit of burnt color, in the middle of the completely red meat state; Rare that is, three ripe, juicy; and five ripe (Medium) center of the beef is pink; the so-called seven ripe is the surface burnt, and the center has been cooked a seven, eight points, the so-called seven ripe is the surface burnt, and the center has been cooked a seven, eight points. The center has been cooked a seven, eight points