We have all at some time or another over or under cooked a piece of steak. These guidelines will help you get it just right every time.
Enjoy,
Mandy
Cooking the perfect steak can be a challenge, even for chefs. Use a heavy bottomed frying pan or griddle (ridged pan) and cook steaks over a medium high heat rather than a high heat. Remember to rest your steak for 3 to 5 minutes before serving by covering loosely with tinfoil so the meat retains its heat.
These approximate times are total cooking times. Cook your steak for a minute or two longer on the first side before turning.
The Complete Book 
What a great Pin. Helps people like myself who can’t afford to ruin a steak when I rarely can afford one
Hi Danny, so pleased you found the helpful post. Have a super day. 🙂
Hello, could you post these thickness measurements in standard inch measurements please ? It would make it so much easier. Thanks a million Al
Hi Al, 1 inch = 2.5cm. Have a super day. 🙂
Are cook times for each side? so for instance 6 mins on one side and then the other for 6mins for a very rare on the fillet.
Hi David, no, the times are total cooking times. Cook your steak for a minute or two longer on the first side before turning. Have a super day. 🙂
It’s much easier, at least in the U.S. to decipher the thickness of meats, including chicken, and pork, in inches. I, myself, would be more likely to choose a recipe that uses inches, regarding the thickness of meats.This is a great chart though, and I do appreciate the help.
I am South African therefore use cm vs inches – for ease of reference, 1 inch equals 2.5(4)cm. I’m pleased you found the cooking times helpful. Thanks for stopping by. 🙂