牛排一成熟英文

没有一到十成熟的说法，通常是：rare1-2成熟mediumrare3-4成熟medium5成熟mediumwelldone6-7成熟welldone8成以上

全熟是 well done七分熟是medium well五分熟是medium四分熟是medium rare三分熟是 rare再细节一些的话请参考：Raw - Uncooked. Used in dishes like steak tartare, Carpaccio, Gored gored, tiger meat and Kitfo.Blue rare or very rare - (110°F core temp) Cooked very quickly; the outside is seared, but the inside is usually cool and barely cooked. The steak will be red on the inside and barely warmed. Sometimes asked for as 'blood rare'. In the United States this is also sometimes referred to as 'Black and Blue' or 'Pittsburgh Rare'.Rare - (120°F core temp) The outside is gray-brown, and the middle of the steak is red and slightly warm.Medium rare - (145°F degrees core temp) The steak will have a fully red, warm center. Unless specified otherwise, upscale steakhouses will generally cook to at least this level.Medium - (150°F degrees core temp) The middle of the steak is hot and red with pink surrounding the center. The outside is gray-brown.Medium Plus - (155°F degrees core temp) More than medium, but not quite medium well.Medium well done - (160°F degrees core temp) The meat is light pink surrounding the center.Well done - (170°F degrees core temp) The meat is gray-brown throughout and slightly charred.

全熟是 well done，七分熟是medium well，五分熟是medium，四分熟是medium rare，三分熟是 rare。

分类方法：全熟牛排（well done）：牛排内部为褐色。七分熟牛排（medium well）：牛排内部主要为浅灰综褐色，夹杂着粉红色。五分熟牛排（medium）：牛排内部为粉红且夹杂着浅灰和综褐色，整个牛排都很烫。三分熟牛排（medium rare）：内部为桃红且带有相当热度。一分熟牛排（rare）：牛排内部为血红色且内部各处保持一定温度。

无：“2、4、6、8、9、10熟”此类的叫法。

扩展资料：

1.近生牛排通过牛排温度计测量结果，近生牛排的内部温度只有46-48摄氏度，但是近生牛排并不是一块生肉，而是表面已经煎脆了，但是内部还是生肉，摸起来还可能有点凉凉的。

2.一成熟牛排通过牛排温度计测量结果，一成熟牛排的内部温度是49-53摄氏度，可以看到一成熟牛排的界面约75%都是粉色的，带有大量血水。

3.三成熟牛排通过牛排温度计测量结果，三成熟牛排的内部温度是54-56摄氏度，可以看到三成熟牛排的界面约50%都是粉色的，血水较少。

4.五成熟牛排通过牛排温度计测量结果，五成熟牛排的内部温度是57-62摄氏度，可以看到五成熟牛排的界面约25%都是粉色的，血水已干。

5.七成熟牛排通过牛排温度计测量结果，七成熟牛排的内部温度是63-68摄氏度，可以看到七成熟牛排的界面略微有点粉色。