A full-flavoured beef steak is highly dependent on the skill of the chef. Beefsteak is famous for its special recipes, the part of beef that wants to be delicious depends a lot on the temperature and the accuracy of the level of doneness.
Most of us have memorized the advice of eating cooked and drinking boiling water to ensure health. But with beefsteak, the usual cooking standards of other dishes will be difficult to apply to this dish, because simply if the nine standards are applied, the beefsteak will become less delicious.
The doneness of beefsteak also affects your cooking experience. So what is the difference in the level of doneness of beefsteak?
The difference in doneness of beefsteak
Blue rare (cooked meat 10%)
With this doneness, the meat is sautéed for about 1 minute on low heat, so on each side, even though the crust has turned brown, the inside of the meat is still red. According to many people, the level of ripeness of blue rare steak is only 10% – very alive in the eyes of many people. But for those who can eat raw food, this type of processing keeps the sweetness of the meat intact. But of course the meat to make blue rare must be a delicious piece of meat, ensuring hygiene during slaughter and preservation.
Steak blue rare is often combined with spicy sauces such as green pepper sauce. In addition, people often use lemon to squeeze in the meat to turn pale, stimulating the taste
Rare (25% cooked meat)
Similar to Blue rare, people grill the outside of the meat until it is scorched, but it is slightly more cooked. Grilling time on each side is about 2 minutes at a temperature of 30 to 51 degrees Celsius. This grilled steak has a thicker crust than blue rar, and the inside is still pink and succulent. This is a favorite style of eating for many people and often requires high standard meat to prepare.
Medium rare (50% cooked meat)
Medium rare is considered the most perfect ripeness for steak buffs. Because this doneness balances the outside of the meat being crispy and the inside just barely cooked, the bright red in the middle is lighter and the pink part more pink. To achieve this level of meat, it takes 3 to 4 minutes per side, evenly timed at 57 to 63 degrees Celsius.
Medium (meat cooked 75%)
This is a higher level of cooked meat than Medium rare. Grilling time on each side takes 4 minutes at a temperature of 63 to 68 degrees Celsius, so the meat is cooked quite well. This is the preferred level of doneness in Asia because it preserves the sweetness and tenderness of the meat. Beginners enjoying beefsteak also choose this level.
Medium-well (90% cooked meat)
The meat is grilled for more than 5 minutes on each side at a temperature of 72 to 77 degrees Celsius, so the meat is cooked gradually, the inside is only a little pink, the outside has turned to an attractive brownish-gray color. For those who are not used to eating raw food, this is the level of maturity to choose.
Welldone (100% cooked meat)
The meat is fully cooked with 6 minutes of baking. If you like the level of Welldone cooking, you must have a very high technique so that the grilled meat is not chewy, still retains the juiciness as well as the tenderness of the meat. However, steak lovers often do not choose this ripeness because according to them this degree of ripeness makes the meat somewhat lose its deliciousness.