Andy cooks prefers to turn every 30 seconds or so, even if that’s sort of contrary to tradition. I had a very even steak about 1.5cm thick or so, took maybe 3-4 minutes to reach medium rare. Then rest for 2/3 of the time it took to cook and cut and mmm.
Also in the video you only need the first 4 and a half minutes, then it’s other techniques.
Meat thermometers are amazing for low and slow grilling after a quick sear unless you’re using sous vide and reverse sear (which is great, if you have the time and the equipment!)
Andy cooks prefers to turn every 30 seconds or so, even if that’s sort of contrary to tradition. I had a very even steak about 1.5cm thick or so, took maybe 3-4 minutes to reach medium rare. Then rest for 2/3 of the time it took to cook and cut and mmm.
Also in the video you only need the first 4 and a half minutes, then it’s other techniques.
Got to get myself a proper cast iron pan though.
Looking great!
Meat thermometers are amazing for low and slow grilling after a quick sear unless you’re using sous vide and reverse sear (which is great, if you have the time and the equipment!)