How well done is sirloin steak? It turns out that there are so many things to pay attention to when eating steak

When it comes to Western food, the most familiar thing to everyone is steak, but the technique of frying and grilling steak is very important. If it is not fried well, it will not be cooked well, which will affect the taste. If it is fried too well, it will be difficult to eat and will affect the appetite. A good steak needs to be fried or grilled to just the right degree to taste like Western food. Usually when we go to a restaurant to eat, every time we order a steak, the waiter will ask how well done we want it. So how well done does steak taste best?

1. How well done is steak?

When it comes to how well done a steak is, there is actually no fixed answer. Different steaks have different options.

1. Sirloin

Sirloin steak

Sirloin steak

Recommended cooking temperature: medium to medium rare. Also known as sirloin steak, it refers to beef that is tender and has fat and tender tendons. It is basically taken from the most tender beef along the cow's back. The specific location varies and the flavor varies. The more authentic sirloin is taken from the sirloin, but special varieties such as New York steak are taken from the front sirloin similar to fillet. Sirloin steak is tender, sweet, juicy and rich in taste, and is preferred by entry-level steak connoisseurs.

2. Fillet steak

Recommended cooking temperature: medium to medium rare. Also known as tenderloin, tenderloin (TENDERLOIN), is taken from the inner muscle of the cow (i.e. loin meat). It requires less exercise and has the most tender and lean meat with less fat. It appears "scarce and precious" because there is only a small strip per cow. It tastes good but lacks chewiness, and becomes tough and astringent if overcooked, so it is recommended for the elderly or children with bad teeth and weak digestion.

3. T-Bone Steak

Recommended cooking temperature: medium to medium rare. It is the spinal meat from the back of the cow. There is a T-shaped bone in the middle of the big steak. On one side is fillet and on the other side is New York steak. The meat is tender and rough, either greasy or crisp. You can taste all of them when you order one.

4. Rib Eye Steak

Rib Eye Steak

Rib Eye Steak

Recommended cooking temperature: medium to medium rare. It is taken from the ribs of beef, that is, the meat next to the beef bone. Rib-eye steak may not be as tender as tenderloin, but meat near the bone is always delicious. The tender and oily meat shreds are sandwiched with chewy and chewy tendons. It is chewier than sirloin and more flavorful than fillet. It also has rich fat marbling and is loved by young male diners.

5. Beef short ribs

Recommended cooking temperature: well done. Beef short ribs are taken from the left and right sides of the cow's chest cavity, including the ribs. The short ribs are bone-in and tendon-rich, with meat that is plump and delicious, juicy and chewy, and has marble patterns. Especially those from the sixth and seventh ribs of the cow are tender and not astringent, with rich meat and fully cooked. Even diners who are afraid of strangers can enjoy them, creating a unique charm for the short ribs.

6. Rib-eye steak

Recommended cooking temperature: medium rare. This kind of meat contains both lean meat and fat. It tastes more fragrant when fried or grilled. Do not overcook it when using it. 30% done is best.

2. How to tell the doneness of steak?

If you want to know how well-done your steak is, you also need to learn how to tell the degree of doneness of the steak.

1. Rare steak

Rare steak

Rare steak

Heat both sides on a high-temperature iron plate for 30 to 60 seconds each. The purpose is to lock the temperature inside the steak, so that the taste of the outer meat and the inner raw meat is different. The outer layer is easy to adhere to the juice, and the inner layer of raw meat retains the original meat flavor. Moreover, the visual effect will not be as unacceptable as eating raw meat.

2. Rare steak

The inside of the steak is blood red and maintains a certain temperature everywhere, and there are raw and cooked parts.

3. Medium rare steak

Most of the meat receives heat penetration and is transferred to the center, but no major changes have occurred. After cutting, the cooked meat on the upper and lower sides is brown, turning pink towards the center and then the center is the color of fresh meat, and blood oozes out as the knife cuts.

4. Medium rare steak

Medium rare steak

Medium rare steak

The inside of the steak is pink with some light grey and tan tones. The whole steak is very hot and has a balanced temperature and taste.

5. Medium rare steak

The interior of the steak is mainly light gray-brown with some pink, and the texture is thick and chewy.

6. Well-done steak

The steak is browned on the inside, the beef is cooked throughout, and has a rich texture.

Whether it is healthier to eat steak to a certain degree of doneness depends mainly on the physical differences and eating habits of Easterners and Westerners. The main course for Westerners is steak. If they are used to eating bloody steaks since childhood, their gastrointestinal digestive ability will adapt to medium-rare or even rare steaks. However, due to differences in eating habits, Easterners prefer medium-rare or even well-done steaks. If Chinese people rarely eat steak, they should not choose steak with blood, so as to avoid gastrointestinal discomfort and be detrimental to health.

3. How to use knife and fork correctly

Western food has become quite popular in China in recent years, but many people lack relevant knowledge about its content and form. Western culture attaches great importance to etiquette and rules, so it is very important to know some knowledge about Western cuisine.

1. When using a knife and fork to eat, use it from the outside to the inside, holding the fork with the left hand and the knife with the right hand.

How to use knife and fork correctly

How to use knife and fork correctly

2. Straighten your index finger and hold the back of the fork; in addition to holding the knife in the same way as the fork, you can also use your thumb and index finger to tightly clamp the junction of the handle and the blade. You can choose an easier way to eat according to the food.

3. Press the left end of the food with the fork to secure it, cut a bite-sized piece of food along the side of the fork with a knife, and then put it into your mouth with the fork. Note that you should not use force when pulling the knife back, but instead use force when pressing it forward, so that the food can be cut cleanly.

4. When using a knife, the blade should not face outwards. When putting down the knife and fork during a meal, they should be separated to the left and right and placed on the edge of the plate. The blade is facing towards yourself, indicating that you want to continue eating. After finishing each dish, put the knife and fork together and place them on the plate. If you are having a conversation, you can hold the knife and fork without putting them down. When you don't need a knife, you can hold the fork with your right hand, but if you need to make a gesture, you should put down the knife and fork. Never wave the knife and fork in the air, hold the knife or fork in one hand and use the other hand to wipe your mouth with a napkin, or hold a wine glass in one hand and use the other hand to pick up food with a fork. Remember, at no time should you place one end of the knife and fork on the plate and the other end on the table.

knife and fork

knife and fork

5. When small pieces of food gather on the plate, you can use a knife to block them and then use a fork to scoop them up.

6. If the food is topped with sauce, you can also use a knife to scrape off the sauce, and then use a spoon or a sauce spoon to put the food and seasoning into your mouth.

There are actually quite a lot of things to pay attention to when eating steak, and it is also important to understand some of the etiquette and culture of Western cuisine. How well done is a steak? It mainly depends on your own taste and the type of steak. The data provided by the editor is for reference only. You can choose the degree of doneness that suits you after trying multiple times.