If you come to a restaurant and order a steak, the waiter will definitely specify your preferred degree of roasting. You need to know this not only in order to check whether the cook has taken due attention to your order.
You yourself sometimes fry meat in your own kitchen, don't you? So let's decide what the degree of roasting of your favorite steak is called. There are five of them - depending on the amount of time that the meat spends on fire.
The degree of roasting meat and their characteristics
So, the first degree of roasting meat is called "Rare" (literally - raw). An ideal choice for those who like a steak with the same blood. There are not so many such gourmets, but they will not exchange a piece of meat with a thick distinct red stripe inside.
Next in line is a half-baked steak meat called Medium rare. There is still inside it, but not such a thick red stripe, and mostly pink juice rather than transparent juice stands out from the meat. You will be advised to make such a choice in most restaurants.
The medium-rare meat is called "Medium". Such a steak inside is no longer scarlet, but light pink, and the secreted juice is almost transparent. An option for those who are not ready to eat raw meat, but are already moving in this direction.
Next is the degree of roasting meat “Medium well” - “almost done”. Chefs themselves do not recommend such steaks to their customers, although the meat tastes pretty good. In addition, it is ideal for those who are afraid as the fire of all raw and unroasted.
Finally, the final degree is called "Well done." This is a completely prepared piece of meat, fried, as professionals say, to the level of a soft sole. What can I say - of course, it doesn’t smell of blood here. But for sure, the heart of the cook, who had to fulfill such an order, was probably beating her heart!
By the way, let's rush to the extreme and recall the sixth degree of roasting called “Blue rare”. This is a steak that was put on the grill for only a couple of minutes, forming a fragrant crust. Inside, the meat is absolutely raw. The choice is for an amateur.
How to fry steak correctly?
Now consider an interesting way in which experts determine the degree of roasting of meat. To do this, relax your hand and press the other hand on the pad between the base and thumb. Remember the feeling? It will be so to the touch and raw meat. Now bring your thumb and forefinger together. The muscle inside the palm is a little tense - and it will be possible to determine what the degree of roasting “Medium rare”
Next in line with us is Medium. We determine the desired density of meat, pressing the tip of the middle to the thumb. As you might have guessed, “Medium well” is determined using the ring finger, and “Well done” - with the participation of the little finger. The farther from the thumb, the stronger the muscle tenses on it. The denser and firmer the meat. It is very easy - try to conduct such an experiment and you will never be mistaken in determining the degree of roasting of your steak!
And finally, another useful tip. As you know, the best meat for steaks is marbled beef, tender and delicate. In no case can it be cooked until completely cooked. From this, the steak will lose its taste and juiciness.