STIP: Buy steak fresh and eat within to two days, if you are super sensitive to amines.
125 gram to 150 gram beef steak of your choice per person. (it is best to use grass feed or organic meat if you can afford to)
Rare, medium or well-done? Steak to order is not a problem with these helpful tips.
Heat a frying pan over medium-high heat before adding the steak (this seals the surface, trapping in juices).
Rather than oiling the pan, brush the steak with oil to prevent it sticking.
Cook a 2cm-thick piece of steak for 2-3 minutes each side for rare, 4 minutes each side for medium, and 5-6 minutes each side for well-done.
Turn the steak only once, otherwise it will dry out. Always use tongs to handle steak as they won’t pierce the meat, allowing the juices to escape.
To test if your steak is done, press the centre with the back of the tongs. The steak will feel soft if it’s rare, slightly firmer and springy when it’s medium and very firm when it’s well-done.
Transfer steak to a plate, cover with foil and set aside for 3-5 minutes to rest. This allows the juices to settle and the muscle fibres to relax, which ensures the steak is tend
The picture and instructions were found on TASTE.