This recipe is for a 2 cm-thick steak. Cook one side for approximately 30 seconds over high heat then turn down the heat to low, and cook for 1 minute. (Please adjust the cooking time to the thickness of your meat.)
Flip the meat over to cook for another 30 seconds, then turn down the heat to low and cook for a further 1 minute. Test its softness with a fork or a chopstick, and turn the heat off when the beef is tender.
When done, cover the meat with aluminum foil and let it rest for 3-5 minutes.
This keeps the juice inside the meat, which also keeps the meat tender.
The inside of the meat will cook with the residual heat. If you're trying to cook a steak that isn't well done, it's important to count in the residual heat when you're calculating the cooking time.
Story Behind this Recipe
I recommend this recipe for anyone who wants to eat tons of juicy and thick rare steak. You can purchase thickly sliced rump steaks (beef thigh) at your local butcher!
Here are the rules for a delicious beef steak!! 1. Heat the frying pan or the grill before using it. 2. When using frozen meat, make sure to defrost it in the fridge or in a plastic bag with ice water. 3. When using a frying pan, use one that has a thick bottom.