✔ 最佳答案
大概七成是 medium well:
The amount of time a steak is cooked is a personal preference; shorter cooking times retain more juice and flavor, whereas longer cooking times result in drier, tougher meat but reduce concerns about disease. A vocabulary has evolved to describe the temperature or degree to which one prefers one's steak cooked. The following terms are in order from least cooked to most cooked:
Raw - uncooked. Except in special dishes, like steak tartare, steak is not eaten or ordered at this stage.
Blue rare or very rare - Cooked very quickly; the outside is seared, but the inside is usually cool and not warm and definitely not cooked. The steak will be red on the inside.
Rare - The outside is grey-brown, and the middle of the steak is mostly red and warm, with the edge of the inside pink.
Medium rare - The outside is grey-brown, the very middle of the steak may still be red, fading through pink to a grey-brown near the surface of the meat. Unless specified otherwise, upscale steakhouses will cook to this level.
Medium - The very inside is pink, fading to grey-brown throughout the rest of the meat. The outside is grey-brown.
Medium well - The meat is mostly grey-brown with a hint of pink. The juiciness of the steak is reduced when cooked to this level.
Well done - The meat is grey-brown throughout; the juiciness and tenderness is reduced, and the meat may seem dry and chewy.
Most people tend to order their steaks somewhere between medium rare and medium well.
