One, eating steak etiquette that is to press the fork on the left end of the steak, fixed, along the side of the fork with a knife to cut down the steak about the size of a bite, the fork can be directly stationed in the steak sent to the mouth, in short, that is, "to press the fork and then cut with the knife".

Two, if you want to cut the food smoothly, the right posture and the right angle are very important. Here are seven key points:

1, facing the steak sitting upright;

2, shoulders and wrists relaxed;

3, arms against the body;

4, elbows do not too high or low;

5, the knife and fork and the plate at a slanting angle;

6, the fork will be steak tightly pressed;

7, gently move the knife, pressing down with force.

This not only cuts the food easily, but also makes the posture look quite elegant. To move the knife, first apply pressure to the fork in your left hand, then gently move the knife. Note that you should not use force when pulling the knife back, but rather when pressing it down in a forward motion, so that you can cut through the food easily.

The fork can be freely changed to suit the character of the steak to make it easier to eat. The back of the fork must be upward when forked for serving, though it should be used facing upward when scooped for serving.

Three, the cutlery can't be changed at will, but if you're left-handed, you can change your knife and fork while you eat. Only after the meal is finished, the cutlery must be placed according to the usage of right-handed people, the handle of the knife and fork to the right on the dinner plate, the main reason for doing so is to not cause trouble to the service staff.

Extended information:

Steak is different from most other cooked foods in that it is not cooked all the way through, and can be cooked to the degree of rarity to suit your personal preference. Rare is distinguished by an odd number of degrees and is divided into the following categories:

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

Nearly raw steak (Blue): front and back sides on a hot iron plate heated for 30 to 60 seconds each, the purpose is to lock the steak inside the moistness, so that the outside meat and raw meat inside the mouth to produce taste difference, the outer layer of easy to hang juice, the inner layer of raw meat to maintain the original taste of the meat, and then the visual effect will not be as difficult to accept as eating raw meat

One-point-rare steak (rare): steak inside the red and the internal parts of the temperature to maintain a certain degree, while the internal parts of the temperature is maintained, but also to maintain a certain degree. The internal parts of the steak are kept at a certain temperature, and there are raw and cooked parts of the steak at the same time.

Three-quarter cooked steak (medium rare): most of the meat to receive heat penetration to the center, but has not yet produced a major 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 fresh meat, accompanied by the knife cuts have blood oozing out. (Fresh beef and thicker steak this level will be obvious, it is difficult to achieve this effect on frozen beef and thin steak)

Five-minute cooked steak (medium): steak inside the area of the pink visible and mixed with the cooked meat of the 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.

Well done: the steak is cooked brown, the beef has been cooked, the taste is heavy.

Reference: