What is the stem of medium-rare steak?

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

There is an interesting question about the steak's ripeness in Zhihu: "When I have dinner with a girl for the first time, what should I say to ease my embarrassment when I tell the waiter that my steak is rare?" ? The most accepted answer is that the other party and the waiter told me I want it rare. This happened to me, too. When I invited my girlfriend to eat steak, I said I wanted it rare, and my girlfriend laughed for a long time.

Why is rare steak an embarrassing question? The main problem is translation. In China, steaks are divided into rare, rare, rare and well-done. These are odd numbers, but not even numbers. Many people don't know this. Pay special attention to medium rare, not medium rare. It can be seen that the statement of medium-rare steak does not conform to 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, moist and tender, and the original meaty feeling is retained.

Rare (rare)

Only the surface is fried and grayish brown, and the center of the meat is jewel-like blood red, radiating from the inside out to the cooked layer. This well-done steak tastes tender and smooth, with delicious gravy and distinct layers of raw and cooked. The core temperature is slightly higher than the body temperature, about 48.9 degrees.

Rare (rare)

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

Medium (medium)

The center of the interior is pink, accounting for about 25% of the area, and gradually transitions to taupe at the periphery. The taste is not too tender, with a layered and heavy feeling. 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)

The whole body is fully cooked, with grayish brown inside and caramel color on the outside. Well-done steak requires smooth and juicy meat, and you can see the texture of butter when you squeeze hard, which is called the most difficult steak to fry. The core temperature is above 73 degrees, but if it exceeds 90 degrees, it will be overcooked.