What is the approximate temperature of how much the steak is cooked?

There are 6 recognized donenesses, which need to pass through a steak thermometer.

to measure the distinction.

1. A mature steak: the internal temperature is 49 to 53 degrees (120 to 128 degrees Fahrenheit, and the cross-section is about 75% pink.

2. Three-ripening steak: The internal temperature is 54 to 56 degrees (129 to 134 degrees Fahrenheit), and the cross-section is about 50 percent pink.

3. Five-maturation steak: The internal temperature is 57 to 62 degrees (136 to 144 degrees Fahrenheit), and the cross-section is about 25 percent pink.

4. Seven ripe steaks: The internal temperature is 63 to 68 degrees (145 to 155 degrees Fahrenheit), and the section is slightly pink.

5. Fully cooked steak: The internal temperature is 71 degrees (160 degrees Fahrenheit) and the cross-section is brown.

Medium-rare steak:

Medium rare:

Medium-rare steak:

Well done: Above.

Ingredient list: 1A piece of steak.

2.Pasta to taste.

3.Mushrooms to taste.

4.Asparagus to taste.

5.Seasoning: black pepper, salt, basil leaves, Italian seasoning, butter, garlic.

Production Steps:1Remove the steak from the refrigerator and return to room temperature, wipe off the blood with kitchen paper, evenly coat both sides with black pepper, salt, basil leaves, Italian seasoning, and marinate for 10 minutes.

2.While marinating the steak, bring a pot of water to a boil, add the pasta, add a small piece of butter and salt, cook until medium rare, remove and set aside.

3.Put a piece of butter in a pot, melt it, add the mushrooms and asparagus and stir-fry, remove and set aside.

4.Add another piece of butter to the pan, dissolve, add the steak, fry for 1 minute, turn over and fry for another 1 minute, add the garlic cloves, turn over and fry for another minute.

5.Add pasta, mushrooms and asparagus and stir-fry well.

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.

1. Near-raw steak (English: blue).

Pass through the steak thermometer.

The internal temperature of the near-raw steak was only 46-48 degrees Celsius.

But the near-raw steak is not a piece of raw meat, but the surface is already crispy, but the inside is still raw meat, and it may be a little cold to the touch.

2. A mature steak (English: rare).

According to the steak thermometer, the internal temperature of a mature steak is 49-53 degrees Celsius, and about 75% of the interface of a mature steak can be seen to be pink, with a lot of blood.

3. Three mature steaks (English: medium rare).

The internal temperature of the three-ripe steak is 54-56 degrees Celsius, and it can be seen that about 50% of the interface of the three-maturation steak is pink, with less blood and water.

4. Five mature steaks (English: medium).

Measured by the steak thermometer, the internal temperature of the five-ripe steak is 57-62 degrees Celsius, and it can be seen that about 25% of the interface of the five-maturation steak is pink, and the blood has dried.

5. Seven mature steaks (English: medium well).

The internal temperature of the seven-ripe steak is 63-68 degrees Celsius, and the interface of the seven-ripe steak can be seen to be slightly pink.

6. Well done

The internal temperature of the well-cooked steak is 71 degrees Celsius, and you can see that the interface of the well-cooked steak is brown, and the well-cooked steak is generally brown-colored.

Or to the point of browning.

How much cooked is a steak measured by a steak thermometer and the internal temperature of 150°F is it?

Correct answer: Medium-rare.

Rare steak: The steak is blood-red on the inside and maintains a certain temperature throughout the inside, with raw and cooked parts. （125°f）

Medium Rare: Most of the meat receives heat penetration to the center, but there is no major change, after cutting the old beard, the upper and lower sides of the cooked meat are brown, turning pink to the center and then the center is fresh meat, with blood oozing out with the knife. (This is only noticeable when fresh beef and thicker steaks, and is difficult to achieve with frozen beef and thin steaks) (130 135°F).

Medium: The inside of the steak is a visible area of pink with a mixture of light gray and brown of cooked meat, and the whole steak has a well-balanced temperature and taste. （140－145°f）

Medium Well: The inside of the steak is mainly light gray brown, mixed with a small amount of pink, with a heavy texture and chewy feeling. （150－155°f）

Well Done: The steak is brown in cooked meat, and the beef is cooked as a whole, with a thick texture. （165°f）

Steak can be divided into five types: medium rare steak, medium rare steak, medium rare steak, medium rare steak, and fully rare steak.

Medium-rare steak refers to the fact that the inside of the steak is blood red and a certain temperature is maintained throughout the inside of the steak; Medium-rare steak is when the inside of the steak is pink, and the steak is hot.

Medium-rare steak is a steak that is predominantly pink on the inside, with light gray and brown interspersed with it; Medium-rare steak is a steak that is predominantly light gray-brown on the inside, with a hint of pink; Fully cooked steak refers to the fact that the inside of the steak is brown, and the beef has been cooked as a whole and has a thick texture.

Precautions for eating steak.

Whether the steak is fried until medium rare or medium rare, it has its own flavor, if you want to eat a little tender, try not to fry it for too long, and the steak can be made into many flavors, such as tomato steak or black pepper steak, etc., different flavors have their own characteristics.

When frying the steak, you can put your favorite seasoning, so that the steak tastes better, and the taste will be better when it is fried, and friends who like spicy food can put some black pepper in it, the taste is very praised.

Steaks are medium-rare, medium-rare, medium-rare, medium-rare, medium-rare, and fully rare. Remove the steak and let it sit on kitchen paper for 10 minutes. Add a trace amount of salt and pepper to the cutting board, then stir-fry the steak in a pan for 2 minutes, then turn over and fry for 2 minutes, and the delicious steak is ready.

Steak is medium-rare, medium-rare, medium-rare, medium-rare, medium-rare, and fully cooked, each taste is different, and the following steak is medium-rare frying. You can also choose the frying time according to different tastes, and the shorter the frying time, the more tender the steak will be.

Ingredients: broccoli, tomatoes, ribeye steak, pepper, salt, olive oil.

1. Cut the tomatoes into cubes, cut the broccoli into small florets, take out the steak and let it stand on the kitchen paper for 10 minutes.

2. Add a trace amount of salt and pepper to the cutting board.

3. Dip the bottom of the pot in oil, put the steak into the pot, stir-fry for 2 minutes, then turn over the acre of letter noodles and fry for 2 minutes, and the delicious steak is ready.