Do you want your steak rare?

The steak is undercooked. In western food culture, the maturity of steak is divided into six grades. The division criteria of steak maturity are as follows:

1, near-life: when the outside of the steak is slightly heated, the inner layer is still raw meat, which retains the blood-red color and taste of the original meat, and the internal and external tastes are distinct, soft and tender, and retains the feeling of the original meat.

2. Medium rare: Only the surface of the steak has been fried, which is grayish brown, and the center of the meat is ruby-red and radiates from the inside out to the cooked layer. This well-done steak tastes tender and smooth, and the gravy is delicious. The raw and cooked layers complement each other.

3. Medium-rare: The center of the steak is blood red, which gradually changes to brick red and pink, and then to the outer taupe, and the taste is smooth and silky.

4. Medium rare: the center of the steak is pink, accounting for about 25% of the area, and the periphery gradually transitions to taupe. The taste is not too tender, layered and strong.