Steak is different from most other cooked foods. Steaks are usually not well-done, but they can be adjusted to a more rare degree according to personal preference. The degree of raw and cooked beef is distinguished by odd numbers, which are mainly divided into: raw beef that is completely undercooked, which is only used in some dishes such as beef tartar, Kitfo (Ethiopian cuisine) or raw beef salad. The front side and the back side are respectively heated on a high-temperature iron plate for 30-60 seconds, so that the wettability inside the steak is locked, so that the external meat quality and the internal raw meat taste bad, the external layer is convenient for hanging juice, and the internal raw meat maintains the original meat taste. In addition, the visual effect is not as difficult as eating raw meat. The inside of the steak is blood red, and a certain temperature is maintained everywhere, while the raw and cooked parts are at the same time.
Most of the meat is penetrated into the center by heat, but it doesn't change much. After cutting, the cooked meat on the upper and lower sides is brown, turns pink towards the center, and then the center is fresh meat color, accompanied by blood oozing from the knife. The layers of fresh beef and thick steak will be obvious, while frozen beef and thin steak are difficult to achieve this effect. ) The inside of the steak is pink and mixed with light gray and comprehensive brown of cooked meat. The temperature and taste of the whole steak are balanced. The steak is mainly light grayish brown with a little pink, thick and chewy. The steak is brown, with cooked meat, and the whole beef has been cooked, with a strong taste.
Divided by temperature