[Preparation]
- Cut the meat more than 0.8 inch thick. If you prefer thinner steak, see Cooking Tips (How to cook Steaks 1).
- After defrosting (see Defrosting Method), keep it under room temperature for about 30 minutes to 1 hour before cooking. If center of the meat is still cold, it may lead inside of meat uncooked even if surface was well-grilled or overlook whole meat.
- Put salt and pepper on both sides of meat 10-15 minutes before cooking. If you do this early, Umami may go away. More than 12 inch is good height to put salt and pepper for evenly seasoning.
- Keep pan heated before you put the meat on. If you can hear sizzle when you put the meat, it is good!
| [Rare] | Center temperature (45°C/113°F) |
| Step 1: | 30 second with High Heat |
| Step 2: | 1 minute with Low Heat |
| Step 3: | Flip meat (only once) |
| Step 4: | 30 second with High Heat |
| Step 5: | 1 minute with Low Heat |
| [Medium Rare] | Center temperature (50°C/122°F) |
| Step 1: | 1 minute with High Heat |
| Step 2: | 1 minute with Low Heat |
| Step 3: | Flip meat (only once) |
| Step 4: | 30 second with High Heat |
| Step 5: | 1.5-2 minute with Low Heat |
| [Medium] | Center temperature (55°C/131°F) |
| Step 1: | 1 minute with High Heat |
| Step 2: | 2 minute with Low Heat |
| Step 3: | Flip meat (only once) |
| Step 4: | 30 second with High Heat |
| Step 5: | 2-3 minute with Low Heat |
| [Well Done] | Center temperature (75°C/167°F) |
| Step 1: | Until you see meat juice |
| Step 2: | Flip meat (only once) |
| Step 3: | Until you see meat juice |
| Step 4: | Until meat becomes tough |
