To correctly determine the degree of roasting of steaks, you should learn as much as possible about the property of meat before it goes on the grill. This will allow you to understand how it changes under the influence of temperature. To do this, it is recommended to pick up a raw steak and touch it well. Raw meat will be spongy and soft. During preparation, it becomes harder, especially in the middle of the piece.
At the same time, people prefer meat with different degrees of preparedness. Some want the steak to be well-done and browned on the open grill until brown. Others want to see meat on their plate with a warm, juicy and pink middle. In addition, there are gourmets who prefer to eat this dish almost raw.
What kind of meat lover are you? So, the degree of roasting steaks (some photos are attached) are as follows:
Well done (deep fried) - grayish-brown, with no signs of a pink tint, usually somewhat burnt on the outside, with an internal meat temperature of 77 degrees and above. Cooking a good steak of this degree of readiness is not an easy task. It should be carried out slowly over low heat, otherwise it may turn out something resembling a shoe sole.
Medium well (fried) - taupe with a small amount of meat juice. This degree of roasting steaks is good for those who want to eat a juicy piece, but can not stand any signs of blood in the meat. The internal temperature of such a steak is from 68 to 74 degrees Celsius, and it should be fried over moderate heat for about 5-6 minutes on each side.
Medium (medium-fried) - mostly gray-brown over the entire surface, but with a hint of a pale pink layer inside and with a lot of meat juice. The internal temperature is from 60 to 65 degrees C. This degree of roasting of steaks is different in that the meat becomes hard on the sides, but in the middle should remain soft.
Medium rare (lightly fried) - warm and mostly pink with a red middle. This degree of roasting steaks is different in that they are fried on the outside, and at the same time soft and juicy inside. The internal temperature is from 55 to 57 degrees C, its sides should be brown ruddy in color. This steak should have a hard surface, but remain soft in the middle.
Rare (with blood) - has a warm red middle and raw blood. This dish can be imagined almost like raw meat, slightly warmed from the outside. The internal temperature of such a piece is from 50 to 55 degrees C. Such a steak should be warm throughout its thickness and slightly browned on the sides, but in the middle it should remain bright red. The meat should be as soft as raw to the touch. In order to cook this degree of steak deliciously, the temperature must be kept very high for a very short period of time.
Blue, or Extra rare (almost unroasted) - red, a little warm and almost raw. This delicacy is suitable only for gourmets with predator tendencies. Fried over high heat for only 1-2 minutes.
Raw - This view does not require any explanation. Used by rare gourmets with a craving for extreme food.