This is for steaks that are 2 cm thick. Cook 1 side for 1 minute on a high heat, then turn the heat down to low and cook for 1 more minute. (Please adjust this time according to the thickness of your meat.)
Flip the meat over and cook for 30 seconds on high heat again, then switch to a low heat and cook for a further 1.5-2 minutes. Press the meat with a fork or chopsticks and if it's tender, turn off the heat.
Once cooked, cover with aluminium foil and let the meat rest for 3-5 minutes.
This will help the juices of the meat stay in place and allow the meat to stay tender.
The residual heat will cook the steak through. When you're cooking meat that isn't supposed to be well done, take this residual heat into consideration when calculating cooking times.
Story Behind this Recipe
This is a great recipe for those who like their steak thick and chewy.
Here are a few rules for making a delicious steak!! 1. Before adding the meat, make sure your frying pan or grill is nice and hot. 2. When using frozen meat, make sure to defrost well either in the refrigerator or in a plastic bag in an ice water bath. 3. If using a frying pan, please use a nice and thick one.