Abstract: To study the effect of cooking time and degree of maturity on eating quality of steak, different row acid ripening time was taken as cooking time of beef steaks.Results showed that heating rate of the steak increased with the cooking time.Shearing force, hardness, chewiness, cooking loss of steak increased with the degree of maturity at any cooking time ( p < 0.05) , but the growth rate was different, implied beef steaks could get better tenderness and juiciness when cooking time for beef rowing acid at 120 h and 168 h. The sarcoplasmic membrane composed of collagen fibers continued to shrink and myofibril structure gradually became tight and irregular with the extension of cooking time and improvement of maturity, which corresponded to the cooking loss rate and texture characteristics of the steak.To ensure the tenderness and juiciness of steak, beef rowed acid 120 h and later for the production of steak could be recommended for producers, consumers could also choose different maturity of steak according to their own preferences.