To what extent is the steak grilled best, and which is the best to grill or fry the steak

It's about 8 years old!

Steaks can be grilled or fried. There are many ways to eat steak, among which grilled steak and fried steak are the most popular.

In terms of taste, roast beef or steak is generally thicker, more than 3cm, or even 5cm thick (the thickness of the whole meat can sometimes reach 10cm), and the meat surface is directly in contact with the open flame, easy to be particularly burnt, the taste is more obvious, is the so-called "outside burnt" inside the tender, all black, is the Chinese so-called carcinogenic thing, but this kind of thing is the flavor, delicious!

If you fry it in a pan, it is generally dark brown, and the taste is not so hard, which is more suitable for the taste of Chinese people and is not so rough. The fried steak is more tender.

So grilled steak has the flavor of grilled steak. Fried steak has the specialty of fried steak. Everyone has their own taste preferences. When making steak, you can choose according to your preferences.

Hunan is good, it should be just as delicious, but fried steak is even better.

The doneness of steak was first introduced from abroad, for the diet of Chinese, seven ripe - fully cooked steak is the best, but often many people choose five mature steak when choosing steak, because after eating five mature steak, you will find that the steak is really tender and really delicious.

The doneness of steak is generally odd, that is, it is divided into five types: medium-rare, medium-rare, medium-rare, medium-rare, and medium-rare. Medium-rare, which is close to whole, is bloody beef, and only the surface of it is fried; The surface of the medium-rare steak is darker than that of the medium-rare steak, but the internal meat is also visibly bloody; The surface of the medium-rare steak is fully cooked, dark brown, and the meat in the middle is pale pink, in a half-cooked state, and there will be a small amount of blood; Most of the medium-rare steaks are fully cooked, with only a faint red color in the middle and almost no blood; Medium-rare is basically fully cooked, the surface is burnt brown, its flesh is light brown, and there is no blood. Generally speaking, the acceptance of medium-rare and medium-rare is higher, which is more in line with the preferences of the domestic public.

1. Rare (rare): The inside of the steak is blood red and maintains a certain temperature throughout the inside, the taste is tender and juicy, umami, and the original meat feel.

Medium rare: The inside is pink and quite hot, the taste is tender, the meat is diverse, and the meat is tender and juicy.

5. Medium: The inside of the steak is pink with a mixture of light gray and brown colors, and the whole steak is hot, well-balanced, heavy, tender and juicy.

Medium Well: The steak is mainly light grayish brown with pink on the inside, with a thick texture, chewy meat, and juicy flavor.

Well done: The steak is light grayish brown on the inside, with little pink color visible on the inside, and has a firm and smooth texture.

Medium-rare steak: Cooked on the surface only, it is grayish-brown in color, and the center of the meat is jewel-like blood red, radiating from the inside to the outside to the grilled layer. This level of doneness of the steak has a tender taste, juicy umami, and a mixture of raw and cooked layers. The core temperature is slightly warmer than body temperature, about °C.

Medium-rare steak: It is the doneness preferred by most foreigners, and the meat is blood-red in the center, gradually transitioning to brick red and pink, and then gray-brown on the periphery, with a smooth and silky texture. The core temperature is about °C.

Medium-rare steak: The center of the meat is pink, about 25% of the area, gradually transitioning to the gray-brown on the periphery, the taste is not too tender, there are layers, and the texture is on the thick side. The core temperature is about 63 °C.

Medium-rare steak: The interior is mainly gray-brown with a hint of pink, with a thick texture and a chewy feel. The core temperature is about 68 °C.

Fully Cooked Steak: Fully cooked, grey-brown on the inside and charred caramel on the outside. Fully cooked steak requires the meat to be smooth and juicy, and the texture of the steak can be seen when squeezed hard, which is called the most difficult steak to fry. The core temperature is above 73 °C.

Steak is generally medium-rare, medium-rare, medium-rare, and medium-rare, of course, when frying steak, it is also operated according to the specific parts of the steak. If it's a good filet mignon, it's 3 ripe, 5 ripe, 7 ripe, after all, these steaks are mostly good tender meat, and if they are fried to full cooked, they are a little unpalatable.

Everyone has different habits and tastes, some like to be a little raw, and some like to be a little older.

There are also many types of steak:1.

Filet mignon (tender beef tenderloin, beef tenderloin) is the most tender meat on the beef tenderloin, and due to its tender texture, it can be fried to 3, 5 and 7 mature.

Ribeye steak, both lean and fat, this kind of meat fried and grilled taste is more fragrant, do not fry overcooked when using, 3 ripe is the best.

Sirloin steak, beef tenderloin, contains a certain amount of fat, in the extension of the meat with a circle of white tendons, the overall taste of toughness, meat hard, chewy, eating, cut the meat with tendons and meat together, in addition to not frying too cooked.

5 ripe best.

T-bone steak, in the shape of T-shape, is the backbone of the cow's back, T-shaped on both sides of the amount of more and one side of the amount of less, the amount is more of the naked eye, the amount of slightly smaller is laborious, this kind of steak in the American restaurant longer arrow, because of the French cuisine is exquisite, for the larger quantity and rougher quality of the T-bone steak is less used.

7 ripe best.