How well a cow is cooked depends on the frying time. Different maturity of steak will bring about differences in taste, color and taste. The most important thing is whether we can get used to it. If people who don't eat steak often, especially China people, have different eating habits from the West, it is recommended to eat it medium-rare or well-done.
1, medium-rare steak belongs to the case that the external meat quality is just tender, and the internal meat quality remains original. Both sides are heated on a high-temperature iron plate for 30-60 seconds respectively.
2. A medium-rare steak is blood-red meat with a low temperature and a raw and cooked part. Both sides are heated on a high-temperature iron plate for one minute.
The internal temperature of medium-rare steak is already high. After cutting, the cooked meat on the upper and lower sides is brown, and the meat in the middle is pink, with blood oozing with the knife. Fry the medium-rare steak on a high-temperature iron plate for 2 minutes on both sides.
The meat of medium-rare steak is mixed with light gray and brown. The whole steak is very hot, and the meat is tender and even. Both sides can be heated on a high-temperature iron plate for 3 minutes.
5. Medium-rare steak is mainly light grayish brown with a little pink. The meat is chewy and has a heavy texture. Both sides can be heated on a high-temperature iron plate for 4 minutes.
6. The overall color of the well-done steak is basically brown. The steak is bloodless from the inside out, with a heavy taste, and the meat quality in some parts is very difficult to chew. Well-done steak needs to be heated on both sides for 5 minutes.
How to judge how cooked the steak is when frying it;
For chefs, there is no need to use auxiliary tools such as thermometers to fry steaks. Different beef, different thickness, different cooking temperature and so on are judged by their experience. Sometimes you can judge how well the steak is done by pressing it with your fingers.
If we fry steak at home and want to accurately grasp the heat, we can choose to use a thermometer.
1 Mature steak, internal temperature 49-53 degrees Celsius; 3 Mature steak, internal temperature 54-56 degrees Celsius; 5. Mature steak, the internal temperature is 57-62 degrees Celsius; 7 Mature steak, internal temperature 63-68 degrees Celsius; Well-done steak, the internal temperature is above 7 1 Celsius.