When it comes to Western food, steak is definitely one of the first things that comes to mind.SteakWhen it comes to steak, the first thing that comes to mind is the taste of steak, and closely related to the taste of steak is the degree of doneness. Different degrees of doneness also have different tastes, and each degree of doneness can perfectly showcase the value and flavor of the beef.BeefThe degree of doneness of steak can be judged by the color and temperature.

How to judge the doneness of steak

Rare steak: the inside of the steak is red and not very hot.RareRare steak: the inside of the steak is blood red and has a certain temperature (higher than rare steak).

Medium-rare steak: the inside of the steak is pink and mixed with light gray and brown, and the entire steak is very hot.Medium steak: the inside of the steak is light gray and brown, mixed with pink.Medium-well steak: the inside of the steak is mostly light gray and brown, mixed with pink.Well-done steak: the inside of the steak is brown.

In addition, you can also feel the temperature of your own earlobe, and then press on the meat. If it is cold, it is 3 or 4 points, if it is warm, it is 5 or 6 points, and if it is hot, it is fully cooked.

The taste of beef depends on the degree of doneness.

Rare steak is almost rare, with a blood-red color.

Rare steak has a lot of juice and the original taste of beef, but beginners may not be able to accept it.

Well-done steak is

CoffeeAlmost cooked.But the more cooked, the better it is not necessarily, in fact, when the steak is half cooked, the pink meat juice seen when cutting with a knife is not blood, butRoastedThe seasoning that has been infused during roasting. Only half-cooked beef has a wonderful original beef juice, the longer the roasting time, the meat juice becomesSteamThe meat becomes tough, and the freshness disappears, so "foodies" don't like old beef.But beginners can start with 7 points.The surface is golden brown, and the center is 7 or 8 points, which is what we call 7 points.Types of steakThere are many types of steak, the most common are:1. Eye of the round steak:

The meat is lean and fatty. Because it contains a certain amount of fat, this meat is very fragrant when cooked.

Cooking tips: do not cook it too well, it is best to cook it to 3 points.

2. Sirloin steak:The sirloin steak is a piece of meat from the outside of the cow's back, and it contains a certain amount of fat. Because of this, it is very fragrant when cooked.Cooking tips: when cutting, cut the meat together with the fat. And do not cook it too well.3. T-bone steak:

T-bone steak is a piece of meat from the cow's back, and it is made up of sirloin and a small piece of filet.The sirloin side of the T-bone steak is more tender, and the filet side is more tender.

Comment: T-bone steaks are more common in American restaurants. Because French cuisine emphasizes the exquisite preparation of food, T-bone steaks are less common.4. Dry-aged steak:Dry-aged steak is a type of steak that is aged for at least 7-24 days without any moisture. This process makes the color of the beef darker, softens the muscle fibers, and makes the beef more flavorful.The dry-aged steak has a special design, which places the oily part on top during the aging process. When the oil melts, it flows down to the beef, ensuring that all the precious juices are sealed in the beef.When making steak, the best beef to use is about 120-140 days of grass-fed beef. The best cuts to use are eye of the round, sirloin, and filet. These cuts are usually less than one-tenth of a cow.

How to use steakFilet mignon:If you want the most tender taste, you should choose filet mignon, which is the most tender meat on the cow's back. It almost doesn't have fat, and it can be cooked to 3, 5, or 7 points. The taste can make you enjoy the tenderness of the meat.

Sirloin steak:

Sirloin steak is the most tender and has the strongest texture. Sirloin is the outside of the cow's back, and it contains a certain amount of fat. When cut, it will have a white meat fiber around it. The overall texture is very tough, and the meat is also chewy.

This type of meat should not be cooked too well, and it is best to cook it to 5 or 7 points.

Sirloin is the favorite of steak lovers, because it has a natural and rich flavor. When eating, don't add any sauce, and you can taste the sweet blood veins. Every time you cut a piece of meat, be careful to include the white meat fiber, and when you chew, you can experience the wonderful juice of the meat.

Ribeye steak:Even if you have a bad appetite, you can choose a steak that is easy to eat.Ribeye steak has this function. This steak comes from the rib muscle near the cow's chest. Because this part doesn't move much, the meat is very tender, and the marbling is also very uniform. It contains both fat and lean meat. This steak is very suitable for grilling, and when it is grilled, the meat will separate from the bone, which can show the delicious and crispy flavor of the muscle fibers.

But people who like fat may not like to eat this steak. It is better to eat it without any sauce.

T-bone steak:T-bone steak is a very popular steak in the United States. It is made up of a sirloin and a small piece of filet, and there is a T-shaped bone in the middle. You can enjoy the characteristics of two different pieces of meat.The best way to cook this steak is to grill it. It is best not to add any sauce when eating. Even if you add some, add a small amount.

Ribeye

Ribeye is a very popular cut of beef in the United States, made up of New York strip and a small portion of filet mignon, with a characteristic "Y" shaped bone.Grilling is the best way to cook this steak, and it is best enjoyed without any sauce, or with a very small amount.