When it comes to the doneness of a steak, there are usually three options: raw, medium-rare, and fully rare. Each degree of doneness has its own unique characteristics and taste. Now let's take a look at the characteristics of each!
First of all, raw steak refers to a state in which the steak is only slightly processed on the outside and is basically raw on the inside. This doneness retains the most original tender taste of the steak, making it perfect for those who like to experiment with pure meat. The raw steak is golden on the outside and bright red on the inside, and the taste is very tender and juicy. However, as it is not cooked, it is necessary to ensure that the meat is fresh and hygienic to avoid potential food safety issues.
Next up is medium-rare steak, also known as medium-rare steak. Steaks of this doneness have a pale pink exterior and still retain some red on the inside. Medium-rare steak has a softer and juicier mouthfeel, while also retaining the tenderness and umami of the steak. This degree of doneness is preferred by many people because it is neither overly jerky nor overripe, giving a perfect sense of balance.
Finally, there is the fully cooked steak, also known as cooked steak. Steaks of this degree of doneness are browned on the outside and completely devoid of red on the inside, giving them an even brown color. Full-cooked steaks are firmer and firmer than other levels of doneness, and have a tougher texture. The doneness of a fully cooked steak ensures the safety of the meat, as the cooking time is longer, and the temperature inside can reach a higher level, which is completely sterilized.
No matter what level of doneness you prefer, remember to master the timing and heat during cooking. Everyone's taste preferences are different, so it's important to choose the right level of doneness to satisfy your taste buds. Enjoy a delicious steak meal!