Steaks in regular channels are all quarantined, and there is no parasite problem, but the surface is polluted by bacteria and microorganisms during transportation or pretreatment. The temperature and time when frying steak can completely kill bacteria and microorganisms attached to the surface, so it can be safely eaten.
When eating steak, you can choose the maturity of steak according to your personal preference:
Raw steak: Raw beef completely uncooked, only used in certain dishes, such as beef tartar, Kitfo (Ethiopian cuisine) or raw beef salad.
Blue Steak: The front and back sides are respectively heated on a high-temperature iron plate for 30-60 seconds, so that the humidity inside the steak is locked, so that the taste of the external meat and the internal raw meat mouth is poor, the outer layer is easy to hang juice, and the original meat taste of the internal raw meat is maintained, and the visual effect will not be as hard as eating raw meat.
Medium-rare steak: the inside of the steak is blood red, with a certain temperature inside and a raw and cooked part.
Medium rare: most of the meat is permeated 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. )
Medium steak: the inside of the steak is pink and visible, with light gray and full brown mixed with cooked meat. The temperature and taste of the whole steak are well balanced.
Medium rare: the steak is mainly light gray brown with a little pink, which is thick and chewy.
Well-done: the steak is brown with cooked meat. The whole beef is cooked and tastes heavy.
Extended information steak cooked by touching:
Blue steak: it feels soft and sticky. It tastes soft, moist, juicy, fresh and original.
Medium-rare steak: soft to the touch, tender to the taste, delicious gravy and raw and cooked.
Medium-cooked: Soft, smooth, diverse and relatively delicious.
Medium: It feels soft and begins to become firm, but not too soft, layered and heavy.
Medium well): It feels firm and starts to feel thick and elastic, and it feels good when chewed.
Well-done steak: Hard to the touch, firm, elastic and chewy to eat.
If the meat is fresh, gourmets like it medium-rare or medium-rare, ordinary people prefer it medium-rare, and the meat at the roadside stall is cheaper, and the boss will take the initiative to fry it until it is fully cooked.
People's Network-Can I safely eat my medium-rare steak? Kang Kangjie: It depends on whether the steak is raw or not.
Baidu encyclopedia-beef steak