Rare steak/rare steak (blue &; Rare): These two kinds of steaks are only fried for a short time on the surface, but they are basically raw meat, and about 75% of the sections are pink or red. The meat inside even feels a little cold.

Medium rare: the frying time is a little longer, and most of the meat can accept heat and penetrate into the inner layer of the meat, but the change is not big, and the cross section is about 50% pink.

Medium: Only a small amount of internal meat contains bloodshot, and about 25% of the cross section is pink. When raw and cooked foods are mixed in this area, the taste difference between raw and cooked foods becomes smaller.

Medium rare: The whole steak turns brown when it is ripe. After cutting, the cross section is only slightly pink, and the taste is the same as that of cooked meat.

Well-done steak: completely cooked, the flesh is no longer pink, the taste is heavy and the chewing feeling is obvious.