When ordering a steak in a restaurant, the waiter will definitely ask the guest what degree of roasting he prefers, because the taste of meat depends on its intensity as much as on the tenderloin itself. In the gastronomic world, there are seven classifications of the degree of roasting of meat - these are BlueRare, Rare, MediumRare, Medium, MediumWell, WellDone and Overcooked.
Blue raare
The smallest steak frying, cooking time 1.5-2 minutes. The meat remains practically moist in the cut with only a slight crust. The temperature inside the steak does not exceed 50 degrees. This degree of roasting is rarely in demand and is appreciated exclusively by lovers of "bloody meat".
Medium Rare
Semi-cooked steak, but with a minimum amount of blood. A red stripe remains inside the meat, but the juice is predominantly pink. Cooking time is about 5-6 minutes, the temperature inside the steak is 55-59 degrees. Ideal roast for lovers of rich and juicy meat taste.
Medium
The most common degree of roasting of meat, it is what cooks recommend. A thin light pink stripe remains inside the steak, from which a clear and aromatic meat juice stands out. Cooking time 6-8 minutes, the temperature inside the steak does not exceed 62 degrees.
MediumWell
Almost completely cooked meat, gray-brown on the cut. It takes 9-10 minutes to cook. The classic temperature inside the steak when frying MediumWell is 65-68 degrees. It is not popular among gourmets, as with such heat treatment the steak coarsens and becomes dry. Suitable for those who are categorically afraid of uncooked meat.
WellDone
Full frying of the steak, in which the meat is brown and dry at the cut. Cooking time 10-12 minutes, temperature inside the steak 70-75 degrees. In most restaurants, such roasting is excluded from the main menu.
Overcooked
Maximum fried meat with no juice inside. Cooking time 12-14 minutes, the temperature inside the steak is 100 degrees. The degree of doneness Overcooked is considered bad manners among cooks and is called "sole" behind the eyes.
