Frying duration for 2 cm steak to achieve medium-rare without overcooking

Question

Specify the exact frying duration per side for a 2 cm thick beef steak to achieve a medium-rare result. Detail the appropriate heat setting and the required resting time to ensure the meat remains moist. Focus on practical methods for standard supermarket cuts to avoid waste.

Answer 1

To achieve a perfect medium-rare for a 2 cm supermarket beef steak, start by ensuring the meat is at room temperature and dry the surface thoroughly with paper towels. Heat your skillet over high heat until it is smoking hot, add a small amount of high-smoke-point oil, and fry the steak for exactly 2 minutes on the first side before flipping.

Cook the second side for about 1.5 to 2 minutes. Once cooked, transfer the steak to a warm plate and let it rest undisturbed for 5 minutes. This resting step is essential to reabsorb the juices and keep the meat moist.

Answer 2

I ruined several supermarket steaks before figuring this out. Heat your pan until smoking hot. Cook a 2cm steak for precisely two minutes on the first side and ninety seconds on the second. Rest it for five minutes.

Answer 3

Cooking a standard two-centimetre supermarket steak shouldn't require a degree in rocket science, even if some food shows make it look that way. Just blast it on high heat for about two minutes per side to get a nice crust going. You might want to check a manual for the rest time because honestly, guessing never quite worked out for me.

Answer 4

In my days we just fry cheap supermarket beef until brown without all these fancy gadgets. For a two centimeter cut just put it on high heat for four minutes total and serve immediately.