When the waiter asks how ripe the steak is, it is usually odd or even

An intuitive understanding of the doneness of a steak can be explained as follows.

Very rare steak said: The inside of the steak is blood red and the temperature is not high.

Rare steak: The inside of the steak is blood red and the temperature is maintained throughout the inside (higher than very rare steak).

Medium Rare: Pink on the inside with a fairly hot finish.

Medium: The steak is pink on the inside with a mixture of light grey and brown tones, and the whole steak is hot.

Medium Well: The inside of the steak is mainly light gray brown with hints of pink.

Well done: The steak is brown on the inside.

Divided by temperature.

very rare steak：120°

Medium Rare steak: 125°

Medium rare: 130 135°

Medium: 140 145°

Medium Well: 150 155°

Well done: 160°

Divided by tactile sense (this English translation is more difficult, please understand it yourself).

very rare steak：feels soft and squishy

Rare steak: soft to the touch

Medium rare: yields gently to the touch

Medium: yields only slightly to the touch, beginning to firm up

Medium Well: firm to the touch

Well done: hard to the touch

filet mignon, sirloin steak, T-bone steak; These names are translated from English, and they each have their own characteristics, filet mignon (also known as beef tenderloin, waist meat, characterized by more lean meat, high protein, low fat, more suitable for women who like **** and want to maintain their figure; Sirloin, also known as sirloin steak, is the loin, the loin of the beef, containing a certain amount of fat, especially the extension of a circle of white tendons, which is more resilient and stirring than filet mignon, suitable for young people and people with good teeth. T-bone steak (T-bone) is the backbone meat on the back of the cow, in a T-shape, with filet on one side and sirloin on the other side, you can taste the tenderness of filet mignon and feel the aroma of sirloin steak, killing two birds with one stone.

Depending on personal preference, it is generally best to be seventy percent or eight mature.

There are only odd numbers in history.

Steak is not only "medium-rare", but also medium-rare, medium-rare, medium-rare, and medium-rare (fully rare, these five numbers represent different doneness of the steak, different flavors and textures).

There are several standards of maturation in total for steaks:

1-2 Ripening: The so-called bloody beef, which is a slightly browned yellow on the surface, and the middle is completely bright red raw meat;

3. Ripening: Cut the steak and see that only the upper and lower layers of the section are gray-brown, during which 70% of the meat is red and has a lot of blood.

5. Mature: cut the steak and see the section **50% of the meat is red, with a small amount of blood.

7. Ripe to fully cooked: cut the steak and see that there is only a narrow red line on the cross-section**, and the blood in the meat is nearly dry.

Steak grade

The Japan Meat Grade Specification Association strictly manages the grade specifications, and the market prices are traded according to the specifications such as "A-5" and "B-1".

First of all, the meat rate is divided into three grades - A, B, C, with grade A having the highest rate and grade C being the lowest. The following numbers are divided into five grades based on four categories: "Fat mixture", "Meat color", "Meat firmness and texture", and "Fat color and quality".

The above content reference: Encyclopedia - Steak.

The steak waiter asked how cooked it was, why couldn't it be said to be medium-rare!

The steak waiter asked how cooked it was, why couldn't it be said to be medium-rare!

The steak waiter asked how cooked it was, why couldn't it be said to be medium-rare!

After ordering a steak at a western restaurant, the waiter will ask, "Sir, how cooked should your steak be?" ”Before, I would blurt out, "Medium-rare."

Because, at that time, I only knew "seven medium-rare", which was not what was said on TV. But in fact, in the world of steak, there are not only "medium-rare", but also medium-rare, medium-rare, medium-rare, and medium-rare (fully rare).

In English, there are corresponding phrases to denote different levels of steak ripeness. 1 medium rare, 3 medium rare:

medium rare, medium rare, medium well, medium well, medium rare

Well done, some people may wonder why the steaks are a little cooked, all odd, but not even? This may be the result of our domestic translation. Over time, five strange familiarities have become a traditional saying.

The steak is a bit cooked. This is our domestic statement. It won't work abroad.

Once, a friend was traveling abroad and ordered a steak at a foreign restaurant and said "seven, seven" to the waiter, who looked at him blankly.

At this time, the local Chinese in the vicinity said "Zhongjing"., which helped him. In a foreign country, you don't understand numbers if you want to say some familiar English phrase name. Later, my friend learned these words wisely.

When he goes abroad again, he tells the waiter that when steaks are five years old, he will say "medium" and never "five".

Because beef can be divided into many types according to different cuts. Common steaks on the table are Cilin steak, fat steak, New York steak, T-bone steak, etc. Each part of the steak has a different meat quality, and to achieve the best taste, it requires a different level of cooking (maturity).

It's just a coincidence, usually when I go to a Western restaurant to eat, the waiter will ask how much cooked.

It should be given according to personal preference, and the steak is still fully cooked, although the meat is old, but it is hygienic.

I don't know much about this, and when an individual goes to eat steak, it must be fully cooked.

My personal speculation may have something to do with Western beliefs and digital culture.

Maybe it has something to do with Western traditional culture and beliefs.,I like 7 minutes of familiarity.。

Because if you divide it into 10 types, it is not easy for the chef to control the doneness.

This should be a habit, so that it will be said to be miraculous by later people.

It should just be a habit. Later, it was attached to various rumors.

Generally, eight medium rare is fine, and I personally like the eight point taste very much.

Medium-rare, tender, but bloody.

Medium-rare, more suitable for us.

Medium-rare, too old.

There are actually eight levels of doneness of steaks, raw, blue, rare, medium-rare, medium-rare, medium-well, well-done, and overcooked.

But in China, everyone is accustomed to saying how many times ripe and how many times cooked, and these are the most famous, in fact, the world has not yet had a very standard conclusion on this. As long as the chef is good and the heat is well controlled, he can also make a medium-rare or medium-rare steak.

In fact, this is a traditional way of distinguishing in foreign countries, and the degree of regularity of steak is divided by an odd number. It has been what it is now after it was translated into Chinese, so people have always called it the maturity of the steak and it has become a habit.

Let's popularize science.

In English, steaks can be divided into: blue rare, rare, medium rare, medium, medium well, well done

If you take a seat with an odd number, you will find that there is no correspondence.

Chinese traditionally use odd numbers to indicate the doneness of a steak. But in fact, this method is not professional.

So if you're going to divide by numbers, even numbers are actually more suitable. You can find that you can just sit in the right seat, and this is also the way to divide the more professional steakhouses.

One more word. Generally, many high-grade steakhouses will not provide steaks above medium doneness. Some don't even let the choice, only medium-rare, forty percent.

Chef: Gordon Ramsay's words roughly mean: It stands to reason that we should satisfy customers with any level of doneness they want, but if you really want a fully cooked junk steak, we can't help it.

Not necessarily, six or eight points are fine.

Medium-rare is more nutritious, and I only like very cooked ones.