Steak is steak? It is collectively called STEAK in English. There are many types. The common ones are: TENDERLOIN (tender beef tenderloin, beef tenderloin), also called FILLET (filet) RIB-EYE (rib-eye steak) ) SIRLOIN (Sirloin Steak) T-BONE (T-Bone Steak) Steak is a kind of Western food, and it is prepared and prepared in today's cities.

How to tell how done the steak is?

In fact, we can use your body parts to determine it. For example, if you touch the earlobe, if you press the meat again, it means it is 34 minutes cooked; if you press the meat on the face, it will feel medium to above; if you press the forehead, it means it is done. Of course, different parts of beef take different amounts of time to sear.

How would you like your steak frites cooked?

Blue Rare: Heat for one minute to lock water inside the steak and flavor the raw meat on the outside and inside. The outer layer is easy to drip with juice, while the inner layer of raw meat retains its original flavor.

Medium-rare: Fry for 1-2 minutes on each side. The inside of the steak is blood red and maintains a certain temperature inside. There are also raw and cooked portions.

Medium-rare: Fry for 2-3 minutes on each side. Most of the meat penetrates to the center through heat. After cutting, the cooked meat turns brown on both sides and turns pink to fresh meat color toward the center.

Medium: Fry for 3-4 minutes on each side. The interior of the steak is pink, mixed with light gray and brown cooked meat, and the whole steak has a balanced temperature and texture.

Medium-rare: Fry for 4-5 minutes on each side. The interior of the steak is mainly light gray-brown with a hint of pink. The texture is thick and chewy.

Well done: Fry for 5-6 minutes on each side. The steak is browned, the beef is fully cooked, and the flavor is rich.

Will medium rare steak have parasites?

If it is a steak with clean beef, medium rare is free of parasites. Moreover, beef itself does not contain parasites and can be eaten with confidence. They are herbivorous cattle. They are cleaner. Secondly, beef that has been raised in a safe and clean way and quarantined and inspected is free of parasites. Regularly imported beef has a certificate of origin and a health certificate, is supervised by the origin supervision system, and the shipping temperature is strictly controlled at -18°C. When entering the domestic market, they also need to undergo formal quarantine by China Customs. Circulation will only be allowed if an inspection and quarantine certificate is issued.