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Which steak is the best?

Orientals prefer 7 mature, because they are afraid of seeing blood in the meat, so they think that the less blood, the better. There are many factors that affect the taste of steak, such as eating speed. When the steak is on the table, the speed at which the steak is eaten can determine whether the steak is good or not. eat.
      But in fact, cooked beef is not a good choice. Only half-raw beef has a wonderful original beef juice. The longer it is roasted, the juice will gradually evaporate, the meat will become tougher, and the flavor will disappear. Therefore, "Old Gourmet" does not eat old steak.
      But beginners may wish to start at seven maturity. The surface is browned, and the inside has been cooked to seven or eighth, the so-called seven mature, about 5 minutes steak is nutritious.
      Steak maturity is mainly identified by the following methods:
      The first type: Blue Rare:Very rare steak, Almost all red meat, only slightly grilled on the outer layer of the steak.
      The second type: a mature steak (Rare): 75% red meat, the inside of the steak is blood red, and the inside is kept at a certain temperature.
      The third type: three mature steak (MediumRare): 50% red meat, pink inside, and quite hot.
      The fourth type: medium-rare steak (Medium): steak only has 25% red meat (the maturity accepted by most friends who are just starting to eat steak)
       The fifth type: Mediumwell: The steak is almost fully cooked, slightly pink.
      The sixth type: Well Done: The steak is well-done, and the inside of the steak is brown.