There are seven types of steak doneness:
Extra-rare/Blue (raw) – roughly speaking, this is just a raw piece of meat heated to almost 50 degrees. There are many more amateurs at this degree of roast than you think.
Rare (with blood) – the temperature of the steak during frying reaches 55 degrees, it is fried for 3 minutes. The meat is red in color, but not as raw in appearance as the previous one.
Medium-rare (low roast) – the temperature of the steak is brought to 60 degrees and fried for about 5 minutes. Outside, the meat has a completely ready-made appearance, and inside it is bright pink.
Medium (medium roast) – the temperature of the meat during frying is 60-65 degrees, the cooking time is 6-7 minutes. The inside of the steak turns pale pink.
Medium-well (almost fried) – the juice of this meat will become transparent, and inside it will look fried. Meat heating temperature – 69 degrees, cooking time 9 minutes.
Well done (fried) – nothing remains undercooked in this steak, the temperature of the meat during cooking reaches 100 degrees. Ideal for those who are afraid of raw foods.
Two well done or overcooked (deep fried meat) is a dry piece of meat, it also has many admirers.