How do you cook steak? How to divide how ripe?

There are 7 points, 6 points, and it is best to have 7 points of delicious points, and you can directly check the Internet.

3. Medium rare

5 medium

7. Medium well

Well done

1. One to two ripe: the so-called bloody beef, the surface is slightly browned, and the middle is completely bright red raw meat;

2. Three 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;

3. Five ripening: cut the steak and see that the meat of the section **50% is red, with a small amount of blood;

4. Seven 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 almost dry.

3. Medium

rare5 medium

7. Medium

well, well

doneExtended Information.

Medium Rare Steak: The inside of the steak is blood red and kept at a certain temperature throughout the inside, and there are raw and cooked parts. Medium-rare steak has a strong fishy taste, and the taste is not much different from eating raw meat, so in the world, except for animals that eat like this, humans basically will not choose.

Medium-rare steak: Most of the meat is penetrated by heat to the center, but there is no major change, after the cut is brown, the upper and lower sides of the cooked meat are brown, turn pink to the center, and then the center is fresh meat, with blood oozing out with the knife. Medium-rare steaks are mostly eaten by Westerners, because medium-rare steaks contain moderate oil and slightly bloody, and Westerners find them delicious to eat.

Medium-rare steak: The inside of the steak is a light gray and brown with a visible area of pink or mixed with cooked meat, and the whole steak has a well-balanced temperature and taste. Medium-rare steak is a good choice if you want to avoid the fishy smell of overcooked beef and the toughness of overcooked beef.

Medium-rare steak: The inside of the steak is mainly light gray-brown with a small amount of pink, and the texture is heavy and chewy. This is the degree of meat doneness that Orientals prefer, so that the taste of beef can be fully preserved and there will be no fishy smell.

At present, most of the steaks in Western restaurants in China are made according to the seven-minute boiled dough by default.

Cooking: Hold the orange with one hand and let the thumb touch the index finger, and press the thumb with the other hand with the fingers, at this time, the softness of the fingertips is about the softness of the steak 3 medium rare, and the meat looks half-cooked.

2. Wulun 5 medium ripeness: the thumb and middle finger of one hand touch, press in the same way, this softness is medium ripe. At this time, the steak has a little blood and is pink in color. Brief Bureau.

Ripening: When the thumb and ring finger of one hand touch each other and press in the same way, this softness is medium-rare. At this point, the steak is bloodless.

Cooking: Touch the index finger with the thumb of one hand, and press the thumb with the finger of the other hand, at this time, the softness of the finger is about the softness of the steak 3 medium rare, and the meat looks half-cooked.

Ripening: When the thumb and middle finger of one hand touch, press in the same way, and this softness is medium-rare. At this time, the steak has a little blood and is pink in color.

Ripening: When the thumb and ring finger of one hand touch each other and press in the same way, this softness is medium-rare. At this time, the steak is no longer flushed with blood.

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.