When you go to a restaurant to eat steak, do you have to tell the waiter how rare it is?

Ingredients collide and flavors blend. With the development of the times, Western food has entered more and more of our lives and become a part of our daily diet. When eating Western food, steak is almost a must-order item, but many people don't know much about steak. When the waiter asks "how ripe" is it, people who are unfamiliar with Western food will say "medium rare" or "sixteen". A layman's term like "done well" makes a big joke.

In the world of steak, the cooking maturity is an odd number. One *** is divided into five levels: medium rare, medium rare, medium rare, and medium rare.

It’s okay to say this in domestic Western restaurants, but in foreign restaurants, if you say numbers like "Seven" and "Five", it still won't work. The foreign waiters won't understand, because in foreign countries, it's not possible to say "Seven" or "Five" at all. It's not expressed in numbers. How mature is just a common saying caused by domestic translation, and it has become common over time.

1 medium rare: rare

3 medium rare: medium rare

5 medium rare: medium

7 medium rare: medium well

9 minutes rare: well done

How to express a well-done steak? In domestic restaurants, it is "nine minutes rare", and in foreign restaurants, it is "well done".

File mignon: The most delicate and exquisite "File Mignon", it is taken from the sirloin position. The muscles in this position have not exercised for a long time, so the meat is very delicate and contains little fat. The price is expensive, and generally "medium rare" is most suitable.

Sirloin steak, which is the outer rib of beef, contains a certain thickness of fat on the surface, and there will be a white muscle tendon on the side, called sirloin tendon, which is tough and has rich fat after grilling. The aroma is generally "medium rare" or "medium rare".

Eye steak is the best way to get started if you want to eat steak. It is close to the beef neck meat. The meat is tender and has even fat distribution, with a little tendon between fat and lean. Generally, the best ripeness is above "medium rare". It also has a derivative steak "Tomahawk Steak", which is actually the beef eye with an extra rib, making it thicker.