How Michelin Chefs Cook Steak (From Blue to Well Done)?

Michelin chefs cook steak by using heat, just like you use fire to toast marshmallows.

When a steak is blue, it's like a snowball, super cold inside, barely touched by heat. The chef puts it on a very hot pan for just a few seconds, and the outside gets golden, but the middle stays cool.

If the steak is rare, it's like a warm hug, soft and juicy inside. The chef cooks it a little longer, so the outside gets crispier, but the middle is still mostly liquid.

For medium-rare, imagine your favorite fruit juice, sweet and flowing. The chef gives it more time on the pan, letting the heat move slowly into the meat, making it soft and tasty all over.

Medium steak feels like a warm soup, cooked through but not too firm. The heat goes all the way in, turning the inside from liquid to something softer, almost like jelly.

When it's well done, it’s like a cookie that’s fully baked, crispy on the outside and firm inside. The chef cooks it until all the moisture is gone, giving it a solid texture throughout.