牛肉既熟透度既英文名稱?

As follows:


Raw (0%) - uncooked. Except in special dishes, like steak tartare, steak is not eaten or ordered at this stage.
Blue rare or very rare (about 10%) - Cooked very quickly; the outside is seared, but the inside is warmed more than cooked. The steak will be red on the inside.
Rare (about 20%) - The outside is grey-brown, and the very middle of the steak is red, with the rest of the inside pink.
Medium rare (about 30-35%) - The outside is grey-brown, the middle of the steak is pink, fading to a grey-brown near the surface of the meat. Unless specified otherwise, upscale steakhouses will cook to this level.
Medium (about 50%) - The very inside is pinkish, fading to grey-brown throughout the rest of the meat. The outside is grey-brown.
Medium well (about 70-80%) - 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 (over 90%) - 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; steak aficionados are more likely to order a rarer steak.

A style exists in some parts of North America called "Chicago". A Chicago-style steak is cooked to the desired level and then quickly charred. The diner orders it by asking for the style followed by the doneness (e.g. "Chicago-style rare"). A steak ordered "Pittsburgh" is rare or very rare on the inside and charred on the outside. The term "Pittsburgh" is thought to be derived from "Black and Blue", another way of ordering a charred rare steak (Black, i.e. sooty from coal dust on the outside, Blue, i.e. blue-collar on the inside).