Degree of steak roasting and their characteristics

In order to correctly determine the degree of steak frying, you should learn as much as possible about the property of the meat before it gets to the grill. This will allow you to understand how it changes under the influence of temperature. To do this, it is recommended to take a raw steak in hand and touch it well. In its raw form, the meat will be spongy and soft. During cooking, it becomes firmer, especially in the middle of the piece.

At the same time, people prefer meat of different degree. Some want the steak to be roasted well and browned on an open grill until brown. Others want to see on their plate meat with a warm, juicy and pink medium. In addition, there are gourmets who prefer to use this dish almost in its raw form.

What kind of connoisseurs of meat do you belong to? So, the degree of steak roasting (some photos are attached) are as follows:

Well done (strongly roasted) - grayish brown, with no signs of pink shade, usually slightly burnt on the outside, with an internal meat temperature of 77 degrees and above. Preparing a good steak for this degree of preparedness is not an easy task. It should be done slowly on low heat, otherwise something that resembles a shoe sole can turn out.

Medium well (fried) - gray-brown, having a small amount of meat juice. This degree of steak fry is good for those who want to eat a juicy piece, but can not tolerate any signs of blood in the meat. The internal temperature of this steak is from 68 to 74 degrees Celsius, and it should be fried over moderate fire for about 5-6 minutes on each side.

Medium (medium roasted) - 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 steak roastings differs in that on the sides the meat becomes firm, but in the middle it should remain soft.

Medium rare - warm and mostly pink with a red center. This degree of steak frying is different in that they are roasted from the outside, while soft and juicy inside. The internal temperature - from 55 to 57 degrees C, its sides should be brown ruddy. This steak should have a firm surface, but remain soft in the middle.

Rare (with blood) - has a warm red center and raw blood. This dish can be imagined almost like raw meat, slightly warmed from the outside. The internal temperature of this piece is from 50 to 55 degrees C. This steak should be warm throughout the thickness and slightly toasty on the sides, but in the middle it should remain bright red. The meat should be as soft to the touch as raw. In order to deliciously prepare this degree of steak cooking, the temperature must be kept very high for a very short period of time.

Blue, or Extra rare (almost roasted) - red, a little warm and almost raw. This delicacy is suitable only for gourmets with predator predilections. It is fried over a great fire for only 1-2 minutes.

Raw (raw) - this species does not require any explanation. It is used by rare gourmets with a craving for extreme food.