Rare, Medium rare, Medium, Medium Well, and Well done.

Steak, or porterhouse steak, is sliced beef and is one of the most common foods in Western cuisine. Steaks are cooked by pan-frying and grilling.

During the Middle Ages in Europe, pork and lamb were the meats consumed by the common people, while beef was the high-class meat for the royals and nobles, and the noble beef was cooked by them with peppercorns and spices, which also enjoyed an honorable status at that time, and was served on special occasions to show the owner's honorable status.

The names of Western dishes such as "steak" and "pork chop" appeared in novels of the late Qing Dynasty, probably because they resembled Shanghai's "dai chai" (diced pork bones), hence the name "chai". And in Shanghainese, "chop" is pronounced [ba], and is also known as steak in Guangdong.

Raw: completely uncooked raw beef, which is only used in certain dishes such as beef tartare, Kitfo (Ethiopian dish) or raw beef salad.

Blue: Heated on a hot iron plate for 30 to 60 seconds on both sides to lock in the moistness of the steak and create a texture difference between the outside meat and the raw meat inside, so that the outside layer is easy to hang the juice and the raw meat inside retains its original flavor, plus the visual effect is not as hard to accept as eating raw meat.

One-minute cooked steak (rare): the steak is blood-red inside and the internal parts of the steak to maintain a certain temperature, at the same time, there are raw and cooked parts.

Three-quarter cooked steak (medium rare): most of the meat to receive heat penetration to the center, but has not yet produced a big change, after cutting the upper and lower sides of the cooked meat brown, to the center of the center of the pink and then the center of the color of the meat, accompanied by the knife cuts blood oozing out.

Five-minute cooked steak (medium): steak inside the region for the pink visible and mixed with cooked meat of light gray and brown, the whole steak temperature taste balanced.

Seven-minute steak (medium well): steak internal mainly light gray and brown, mixed with a small amount of pink, heavy texture, chewy.

Fully cooked steak (well done): the steak body is cooked meat brown, the beef has been cooked, the taste is heavy.