If you’re in the mood for a nice, juicy steak – whether you’re grilling rib eye, filet mignon, or a simple sirloin, we’ve got you covered.

So, if you have been thinking about the first bite into your home cooked juicy steak, we are here to help you achieve the best results.

With only a few minutes leeway between rare and well-done, timing is key and highly important.

Nothing is as good as a fried steak done according to your desired recipe, although you can grill it, if you prefer to do so.

A heavy-duty, thick-based frying pan, ideally with a non-stick coating, will achieve great results- a perfect ‘restaurant’ steak, if not better.

It might take a bit longer if your pan is not big enough because squeezing your steak or tampering with it is a definite no-no.

First of all, take the steak out of the fridge and allow it to rest at room temperature for about one hour before cooking. Cold temperature will stop the heat from getting into the middle as efficiently you would like it to.

For best results, salt at least 40 minutes in advance before frying, to help the salt seep in your steak.

If you salt too soon before cooking it reverses the process. It brings the moisture out to the surface leaving your steak saltless.

Make sure that your pan is super hot so you get the best result and the perfect crust.

You can use your fingers to prod the cooked steak, it makes your steak feel much softer and the well-done version much firmer.

Turning it every minute when you are busy frying your steak, is a do or die kind of moment.

So make sure you are really focused on the minutes for both sides, to get your juicy steak.

Rare: About 1½ mins per side
Medium rare: About 2 mins per side
Medium: About 2¼ mins per side
Well-done: 4-5 mins per side

Before your steak is done, remove it from the pan and set it aside to cool.

Chances are, your steak is still cooking even after you remove it from the pan.

Make sure you let your steak rest for at least five minutes before you cut or else all the juices will spill out when you cut into it immediately.

You can either cut your steak into relatively thick slices or just serve it as is.

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