What is the stem of a medium-rare steak?

There are many kinds of steaks, which can be said to be the specialty of western food. Common ones are: (tenderloin and beef tenderloin), also known as filet mignon, naked eye steak, sirloin steak and T-shaped steak, which are now accepted and enjoyed by China people.

There is an interesting question about the degree of steak cooked in Zhihu: "The first time I had steak with a girl, I told the waiter that my steak was rare. What should I say to ease the embarrassment?" ? The most recognized answer is that the other party and the waiter told me that I want it rare. This happened to me, too. When I invited my girlfriend to eat steak, I said medium rare, and my girlfriend laughed for a long time.

Why is rare steak an embarrassing question? The main problem is translation. In China, steak is divided into rare, medium, medium, medium and well-done, all of which are odd numbers, not even numbers. Many people don't know this. Pay special attention to medium rare, not medium rare. It can be seen that the saying that the steak is rare is not in line with the mainstream habits to some extent. How would you like your steak? The following is the division and standard of maturity.

Blue is rare (recently)

Just heating the outside a little, the inner layer is still raw meat, retaining the blood red and taste of the original meat. The internal and external tastes are distinct, the taste is soft and fresh, and the original meaty feeling is retained.

Rare (rare)

Only the surface is fried to a beige color, and the center of the meat is a jewel-like blood red, which radiates to the cooked layer from the inside out. This well-done steak tastes tender and smooth, and the gravy is delicious. The raw and cooked layers complement each other. The core temperature is slightly higher than the body temperature, about 48.9 degrees.

Rare (rare)

It is the degree of ripeness that most foreigners like. The center of the meat is blood red, gradually turning into brick red and pink, and then to the outer taupe. The taste is smooth and silky, and the core temperature is about 52.2 degrees.

Medium (medium)

The inner center is pink, accounting for about 25% of the area, and the periphery gradually transitions to taupe. The taste is not too tender, layered and heavy. The temperature of poplar is about 63 degrees.

Medium well (medium rare)

The interior is mainly taupe with a little pink, which is thick and chewy. The core temperature is about 68 degrees.

Well done (well done)

Full-cooked, taupe inside, caramel outside. Well-done steak requires smooth and juicy meat, and you can see the texture of butter by squeezing hard, which is called the most difficult steak to fry. The core temperature is higher than 73 degrees, but it is overcooked when it exceeds 90 degrees.