Why can't western steak be rare?

Steak is familiar to everyone. Although it comes from the west, it is very well integrated in China, so that there are steakhouses in large, medium and small cities now, with hundreds of thousands of high-grade ones and only a dozen cheap ones. It is a way for many young people to treat themselves by choosing a steak house that suits them according to their own economic conditions.

Before eating the steak, the waiter will ask you how you want it done. Generally speaking, everyone wants it rare. There are many articles on the Internet warning you not to say rare when ordering steak, because steak is not rare. If you answer like this, people will know that you are a person who seldom eats steak.

Others say that steak is "odd-numbered", and it is rare, medium, medium and well-done. Why not medium rare? Because above medium-rare means well-done, young people nowadays will default to medium-rare steak, instead of stupidly saying medium-rare So, is the steak really undercooked How did this "odd number system" come about?

In fact, there is no so-called "odd number system" cooking algorithm for steaks imported from the west. In English, they are rare, medium and medium. Look, there are no numbers. This steak is not measured by numbers at all. And our own rare, medium and medium rare only indicate the degree of heat when roasting the steak. If you want to do well, do well.

However, the "odd number" cooked steaks did make China people better understand the steaks and better express the cooked steaks they wanted. After all, not everyone can speak English about cooked steaks, so rare, medium, medium and well-done steaks have indeed become recognized standards for measuring steak cooked in China.

So why use the odd numbers of three, five and seven to represent it? Because the temperature has a great influence on the steak, from medium-rare to full-cooked, there are four sections in the middle, which can well express the texture of the steak.

A steak under medium rare is almost raw meat, which is unacceptable to most people. Medium-rare to medium-rare, the favorite of Americans, the meat is raw, but you can taste the beef. Medium rare to medium rare, the choice of steak lovers, beef and fried flavor coexist. From medium-rare to well-done, China people generally choose the degree of cooked steak. Beef has lost its flavor, but it is more suitable for China people who like cooked food.

Whether the steak is delicious or not is related to the fat and myoglobin of the steak. Kobe beef and Matsuzaka beef, the world's top beef, are famous for their snowflake-like fat, which is like marble texture, making diners drool at first sight. Myoglobin is a red liquid flowing from the inside of steak after frying and roasting. It's myoglobin, not blood Myoglobin is the key to tender and delicious beef. Well-done steak will dry all the myoglobin, so it tastes fleshy.

Therefore, the reason why western-style steaks can't be medium-rare is that after the steaks entered China, people replaced the original English with "odd number system". Professional chefs only recognize medium rare, medium rare and medium rare, so medium rare does not exist. But don't be afraid of being laughed at, because eating is a happy thing. As long as you eat happily, even a medium-rare steak, even if you eat it with chopsticks, is no problem.