Steak is different from most other cooked foods. Steaks are usually not cooked to perfection, because well-done steaks are the most test of the chef's craftsmanship. The degree of rawness and ripeness is judged by odd numbers, you understand?

Whole Steak: Raw beef that is completely undercooked, used only in certain dishes.

Near-raw steak: Heat both sides 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 and the internal raw meat taste bad, the external layer is easy to hang juice, and the internal raw meat keeps the original taste.

Rare: The steak is blood red on the inside, always maintained at a certain temperature, with raw and cooked parts.

Medium rare: Most of the meat is penetrated by the heat to the center, but there is no major change. When cut, the cooked meat is browned on the top and bottom, pink in the center, and then fresh in the center.

Medium: The inside of the steak is light gray and brown with visible pink areas, mixed with cooked meat, and the temperature and flavor are well-balanced throughout the steak.

Medium well: The interior of the steak is mainly light gray and brown, with a small amount of pink, and the texture is thick and chewy.

Well done: The steak is browned throughout, the beef is fully cooked and the texture is thick.

There are many factors that affect the taste of steak, let's take a look.

Tableware.

The knife used to eat the steak must be sharp. Sometimes the knife is not sharp enough, which directly leads you to doubt the quality of the meat.

Side dish.

There are many kinds of side dishes for steak, and the most common ones are green vegetables such as potatoes, mushrooms, and tomatoes.

Dipping sauce.

Sauce has a great influence on the taste of steak, such as cream, pepper, mushroom juice, fennel juice and so on.

"Wake up" beef.

Let the refrigerated beef sit at room temperature for 2 hours before grilling the steak. When frying is done, let sit for two or three minutes before continuing to fry so the steak cuts pink but no blood is visible.

How to choose a steak?

Smell the steak. Fresh steak has a nice aroma.

Look at the color of the steak. Fresh steaks are bright red in color, and steaks are dark red and rich in iron.

Press the steak. When you lightly press the steak with your hand, the fresh steak will bounce back and the stale steak will dent.

Look at the moisture of the steak. If there is a lot of liquid coming out when you tap the steak, then the steak is a water-filled steak, instead, it is a true steak rich in lean meat.

Steak cooking time varies depending on the height of the beef section, cooker and stove power.

You can't just copy other people's standards. The best thing is to try it yourself.