depends on how thick the steak is. I just did this tonight with a 1" ribeye and it was about 2 min each side flipped so each side was at the bottom twice, so 4 min. per side. If the steak or pan starts smoking turn the heat down. A lot depends on how hot the pan gets & how quickly.
@@socratese5 My bad about turning down the heat after the sizzling has started. You want high heat for both sides first, then you turn down the heat when you flip it again. I turn it my down to 4.5 to 5 (Medium).
Looking at the image, there is minimum thickness of grey band, indicating that she had the heat set right. There are a number of videos using this method with too much grey band.
@@CoolJay77 Ok. Still, she didn´t include the part where you lower the temp to medium. You should reduce the temperature after 2 minutes in high heat to prevent the steak from burning.
@@lofdz There are videos out there that span 12 to 16 minutes for that. I don't click on Shorts for detailed instructions. Just to get a feel or an idea at the most!
It's actually very easy. They left out that after the second flip, you turn the heat down to medium or medium-low, depending on how your stove runs. It only gradually builds up a crust so you have a wide range to check it before it overcooks.
@@DEATHCORECHEF I don’t care who you are. Ask 100 different professional chefs and you’ll probably get 20 different answers. Also judging by your profile, I would bet my life you are not even employed, let alone a professional chef
@@konradsudyka8653 I studied at the culinary institute of America after serving 12 years in the US Air Force. And now I’m retired. working for me is an option. And yeah you could get 20 different answers but only 1 right answer.