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Steak cooking proficiency map

1. Blue Rare
The front and back sides are heated on a high-temperature iron plate for 30-60 seconds. The purpose is to lock the moisture inside the steak, so that the outer meat and the inner raw meat have a poor taste, and the outer layer is convenient With the juice, the raw meat in the inner layer maintains the original meat taste, and the visual effect will not be as unacceptable as eating raw meat.
2. Rare steak (rare)
The inside of the steak is blood red and the inside is kept at a certain temperature, and there are raw and cooked parts.
3. Medium rare steaks
Most of the meat has received heat to penetrate into it, but it has not changed much. After cutting, the cooked meat on the upper and lower sides is brown, and turns pink towards the inside. Then the inside was flesh-colored, with blood oozing out with the knife. (The level of fresh beef and thicker steaks is obvious, but it is difficult to achieve this effect for frozen beef and thin steaks).
4. Half-cooked steak (medium)
The inside of the steak is the light gray and brown with the area pink visible and mixed with the cooked meat. The temperature and taste of the whole steak are balanced.
5. Medium well steak
The inside of the steak is mainly light gray full-brown, mixed with a small amount of pink, and the texture is heavy and chewy.
6. Well done steak (well done)
The whole body of the steak is cooked brown meat, the whole beef has been cooked, and the taste is thick.