How to determine how much is ripe by the internal temperature of the steak

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.

Whole raw steak: Raw beef that is completely uncooked, and is only used in certain dishes such as beef tartare, kitfort (an Ethiopian dish) or raw beef salad.

Near-raw steak: The front and back sides are heated on a high-temperature iron plate for 30 to 60 seconds, the purpose is to lock the moisture inside the steak, so that the external meat quality and the internal raw meat mouth produce a poor taste, the outer layer is easy to hang juice, and the inner layer of raw meat maintains the original meat taste, and the visual effect will not be as unacceptable as eating raw meat.

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: Most of the meat receives heat penetration and transmits to the center, but there is no major change, after cutting, the cooked meat on the upper and lower sides is brown, turns pink to the center, and then the center is fresh meat, and blood oozes out with the knife cut. This level is only noticeable in fresh beef and thicker steaks, and it is difficult to achieve this effect with frozen beef and thin steaks.

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

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.

Fully Cooked Steak: The steak is brown in cooked meat throughout, and the beef is cooked as a whole and has a thick texture.

The doneness of the steak can also be divided by the sense of touch.

The taste of near-raw steak is tender, moist, juicy, fresh, and it is the original meat; The taste of the medium-cooked steak is tender, with gravy and umami, and the layering of raw and cooked is intertwined; The taste of medium-rare steak is generally tender, the meat is diverse, and it is relatively delicious; The taste of medium-rare steak is not too tender, but it is layered and heavy; The texture of medium-rare steak begins to be thick, elastic, and chewy well; Fully-cooked steaks are firm, springy and chewy.

The degree of rawness of the steak is called "several ripeness" in Western food: 1-2 ripe (bleu): the so-called bloody beef, which is a slightly browned yellow on the surface, and the middle is completely bright red raw meat.

3. Maturity (rare): When cutting the steak, only the upper and lower layers of the steak are gray-brown, and 70% of the meat is red with a lot of blood. 5 Mature (medium):

Cut the steak and see that the section **50% of the meat is red, with a small amount of blood. 7. Ripe to fully cooked (welldone): 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.

There are 3, 5, 7, and 10 layers of steak cooking, and it is generally felt by the touch to feel the softness and hardness of the steak and finally judge the ripeness of the steak.

One point: The inside of the steak is blood red and the temperature is maintained throughout the inside.

3 points: The interior is pink and quite hot.

5 points: The steak is pink on the inside with a mixture of light gray and mixed brown, and it is very hot.

Seven: The inside of the steak is mainly light gray brown with pink interspers.

Fully Cooked Steak: The steak is brown on the inside.

Near-raw: The internal temperature of a near-born steak is only 46-48 degrees Celsius.

The inside is still raw meat, and it feels a little cold to the touch. Medium rare: The internal temperature of the steak is 49-53 degrees Celsius, and about 75% of the interface of the steak is pink, with a lot of blood.

Medium Rare: The internal temperature of the three-ripe steak is 54-56 degrees Celsius, and about 50% of the interface of the steak is pink, with less blood and water. <

1. Near-raw: The internal temperature of near-raw steak is only 46-48 degrees Celsius, but 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 feels a little cold to the touch.

2. Medium cooking: The internal temperature of a mature steak is 49-53 degrees Celsius, and you can see that about 75% of the interface of a mature steak is pink, with a lot of blood and water.

3. Medium cooked: The internal temperature of the three-ripe steak is 54-56 degrees Celsius, and you can see that about 50% of the interface of the three-ripe steak is pink, and there is less blood.

4. Medium rare: The internal temperature of the five ripe steak is 57-62 degrees Celsius, and you can see that about 25% of the interface of the five mature steak is pink, and the blood has dried up.

5. Medium rare: The internal temperature of the seven ripe steak is 63-68 degrees Celsius, and you can see that the interface of the seven ripe steak is slightly pink.

6. Fully cooked: The internal temperature of the fully cooked steak is 71 degrees Celsius, and you can see that the interface of the fully cooked steak is brown, and the fully cooked steak is brown.

Or the degree of browning.

There are 6 recognized levels of doneness, which need to be distinguished by a steak thermometer to measure the sock content.

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

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

3. Five mature cattle talk about wild steaks: 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) with a slight pink cross-section.

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

Measured by a steak thermometer, the internal temperature of the steak is 150°F

Correct answer: Medium-rare.

Rare: The inside of the steak is blood-red and kept at a certain temperature throughout the inside, and there are raw and cooked portions. （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 cooked meat on the upper and lower sides is brown, turning pink to the center and then fresh meat in the center, with blood oozing from the knife cut. (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）

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.

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.

The key is one, three, five, seven and fully cooked steaks. The right way to order steak: If you're visiting a restaurant for the first time and the waiter asks you need some cooked steak, you'd better order it as medium-rare.

Because the heat of medium-rare is closer to full cooking, it is suitable for the taste of most Chinese people. Of course, if you've already eaten steak many times, you can also try medium-rare or medium-rare steak according to your preference. Distinguishing the rawness and doneness of a steak can be distinguished from areas such as appearance design and color, which in turn can help people to better address steaks

Raw blood steak is juicy and has the original taste of lamb in the true sense, but first-time meat eaters will inevitably be discouraged. The fully cooked steak is coffee-colored and almost cooked.

Although there is still some blood juice close to it when it is divided, it is already half-cooked, and the surface layer is cooked, and the internal structure is close to the ripe, and we often see that the juice is similar to the blood, which is caused by the internal structure of the crimson meat, which is the most fragrant and tender, and it is very fragrant when eating, which is why I like medium-rare steak. The crunchy skin of the medium-rare skin is slightly old, and the steak is not as tender as the medium-cooked, but it can be accepted by more and more people.

Fully cooked is very cooked, to put it bluntly, all cooked through, some friends may feel that it is safe to eat fully cooked, in fact, such a steak is no longer delicious, the meat texture is old, and it is no longer so fragrant, the only thing left is only to do it, in fact, such a steak everyone still can't choose, you can't eat the delicious steak, and return yourself to the pressure. If you subconsciously can't accept medium-rare, then you can choose medium-rare can also feel delicious, if you can accept full-rare, for you, this is also the delicious taste you feel.

In comparison, three-point steak, five-point steak and seven-point steak taste relatively good, but for us Chinese, it may be more acceptable to fully cooked items. Usually the doneness of the steak is all singularGenerally, it is one point and three points, five points and seven points, whole raw, near raw and fully cooked. Therefore, in the case of ordering steak, you should choose it according to your own taste, and if you eat steak for the first time, don't choose a steak that is too raw, it is not easy to integrate.