How much cooked should the steak be, how much cooked is the steak?

How cooked do you want your steak? This is often asked when ordering steak. So what should be done? Originally, steaks can be divided into rare and medium

rare), medium, welldone. A medium-rare steak is almost raw in the middle and has a bloody tint. Raw, blood-soaked steak is juicy and has a real beef flavor, but first-time eaters can't help but be daunted.

The fully cooked steak is brown in color and almost cooked through. Is it better to taste better when it is ripe? In fact, when the steak is half raw, the pink gravy seen when cut with a knife is not blood, but the condiment juice that seeps into the meat when grilling, only the half-raw beef has a wonderful beef juice, and the longer it is grilled, the juice gradually evaporates, the meat becomes tough, and the umami disappears, so the "glutton" does not eat the old steak.

But beginners may wish to start with seven maturity.

The surface is browned, and the center is ripe.

Seven or eight points are the so-called seven maturity.

Steak is cooked raw and cooked, which is generally divided into four stages: bleu, the so-called bloody beef, is a slightly brown color on the surface, and the middle is completely bright red raw meat; rare is three ripe, with more juice; The five medium beef is pink in the center; The surface is browned, and the center is ripe.

Seven or eight points are the so-called seven maturity. @_

Teresa Teng once invited Jackie Chan to eat steak, but because Jackie Chan did not understand the classification of Western steak cookedness, it caused a big misunderstanding between the two, which laid the groundwork for the later unhappiness. So how many levels of doneness are there in steak, and how do we choose?

Steaks are cooked in near-rare, medium-rare, medium-rare, medium-rare, medium-rare, medium-rare, and fully rare. The doneness of the steak is actually determined by the core temperature of the steak, and the lower the core temperature, the higher the proportion of the red part of the steak. As the steak gets more cooked, the texture of the steak will become harder and the juice will become less.

1.Near-raw steak: This kind of cooked steak is not acceptable to most people, after all, it will be close to raw meat, and then to explain it clearly, near-raw steak is heated on the front and back on the high-temperature iron plate for 30 60 seconds, so that the wetness of the steak is locked, so that the external meat quality and the internal raw meat mouth have a poor taste, the outer layer is conducive to hanging juice, and the inner layer of raw meat retains the original meat taste, and the taste is naturally particularly fresh.

2.Medium-rare steak: The inside of the steak is blood-red and evenly maintained at a certain temperature, both raw and cooked.

3.Medium-rare steak: After cutting, the cooked meat on the top and bottom sides is brown, turning pink towards the center, and the center is fresh meat, and there will be blood oozing from the knife cut.

The beef used in medium-rare steak must be fresh and thick, otherwise frozen steak and thin beef will not be able to achieve that effect.

4.Medium-rare steak: The inside of the steak is regional pink, and the colleague is mixed with the light gray and brown of the cooked meat, and the temperature of the whole steak is very balanced, and the taste is not too jerky.

5.Medium-rare steak: This is the most accessible to the general taste, the inside of the steak is light grayish brown with a hint of pink, the texture is slightly thicker, and the chewiness is enhanced.

6.Fully Cooked Steak: The steak is brown in cooked meat, and the beef is cooked as a whole, so the texture will be very thick.

The dryness of steak is mainly divided into the following types:

1. Extreme birth. The roasting time is less than 3 minutes, and the outside is slightly heated, but the inside is still raw meat, and when it is cut, blood oozes out, and the meat is extremely tender and juicy, retaining the blood red color and taste of the original meat, and retaining the original taste of the steak to the greatest extent.

2. Medium cooked. The frying time does not exceed 4 minutes, there are burnt marks on the outside, and the meat inside is the original red, but the entrance is hot. There is still blood oozing out when you cut it, but the meat is tender and juicy. The original flavor of the steak is greatly preserved.

3. Medium ripening. The frying time is 6 8 minutes, and there are traces of frying on the outside, but the inside has been fully heated, and you can feel the heat, but the meat is still blood red. There is still a little blood oozing out when it is cut, the meat is tender, the taste is juicy, and the core temperature is about.

4. Medium rare. The frying time is 8 to 10 minutes, and the appearance is dark brown after frying, but the inside is pink except for the middle part, and the outer part is grilled brown. When cut, brown gravy flows, the taste is not too tender, there is a sense of layering, the texture is relatively thick, and the core temperature is about 63.

5. Medium-rare. The frying time is 10 to 12 minutes, the exterior is dark brown after frying, the inner center is gray-brown with a little pink, and the outer part is grilled brown. Brown gravy comes out when cut, it takes several bites to swallow, it has a chewy feel, and the core temperature is about 68.

6. Fully cooked. The frying time is 12 to 15 minutes, the whole body is fully cooked, there are obvious burnt marks on the outside, and the heat has penetrated into the whole meat, and the meat inside is dark brown because of high heating. The fully cooked steak is lubricated and juicy, and the texture of the steak can be seen when squeezed hard, and the core temperature is above 73 and below 90.

n steak is divided into three types, but not 3 5 7, which is a mistake.

There should be three types: rare, medium, and well done.

According to each person's taste. 1 point, 3 points, 5 points and 7 points, fully cooked. There are many people who choose a score of 5 to 7.

Rare steak: The steak is blood-red on the inside and maintains a certain temperature throughout the inside, with raw and cooked parts.

Mediumrare: Most of the meat receives heat and spreads to the center, but it hasn't changed much.

After the cut, the cooked meat on the top and bottom sides is brown, turning pink to the center and then fresh flesh color to the center, and blood oozing from the knife cut.

Medium-rare steak: The inside of the steak is a visible pink color mixed with the light gray and brown color of cooked meat, and the whole steak has a balanced temperature and taste.

Mediumwell: The inside of the steak is mainly light grayish brown, mixed with a small amount of pink, and the texture is heavy and chewy.

Welldone: The steak is brown with cooked meat throughout, and the beef Xiaoye has been cooked as a whole, and the taste is thick and heavy.

In a restaurant, when it comes to how cooked the steak is, the waiter will ask how do you like it cooked?

Here are some words:

Medium rare is rare.

Medium rare is medium.

Medium rare is medium.

Medium rare is medium well.

Fully cooked is well done.

Most people eat steaks generally with medium rare, medium rare, medium rare, medium rare, medium rare and fully rare.