Why do you want your steak at a few degrees?

The cooked degree of steak includes medium rare steak, medium rare steak, medium rare steak, medium rare steak, medium rare steak and well-done steak. The maturity of beef depends on the frying time, and the maturity of different steaks will bring about differences in taste, color and taste.

Raw steak belongs to the situation that the external meat quality is just tender and the internal meat quality maintains the original meat taste. Both sides can be heated on a high-temperature iron plate for 30-60 seconds.

Medium-rare steak is a kind of meat with blood red inside and low temperature, which has two parts: raw and cooked. Heat both sides on a high-temperature iron plate for one minute.

The temperature inside the medium-rare steak is already relatively high. After cutting, the cooked meat on the upper and lower sides is brown, and the meat in the middle is pink, and there will be blood oozing with a knife. Fry the medium-rare steak on a high-temperature iron plate for 2 minutes on both sides.

The meat of medium-rare steak is mixed with light gray and brown. The whole steak is very hot, and the meat is tender and even. Both sides can be heated on a high-temperature iron plate for 3 minutes.

Medium-rare steak is mainly light gray brown with a little pink inside, with chewy meat and heavy texture. The front and back sides can be heated on a high-temperature iron plate for 4 minutes.

The overall color of the well-cooked steak is basically brown, the color of the steak is bloodless from the inside out, the taste is heavy, and the meat quality in some parts is very difficult to chew. Well-done steak needs to be heated on both sides for 5 minutes.