The 1 minute rule: Flipping the steak more often leads to a smaller grey band of overcooked, dry meat under the crispy surface of this medium rare steak. – Flipping the steak just once, on the other hand, halfway through cooking like often proposed, is attractive for busy kitchen chefs, as it provides the time to pay attention to the preparation of other foods for 3 to 4 minutes, but it will eventually lead to a bigger band of overcooked, grey meat under the crust of the steak. No matter if the steak is meant to be rare, medium rare, medium or medium well.
The steak in the video is slightly thick cut. Usually I am fine with a thinner cut of meat which would get 6 minutes cooking time in total at around 230 °C/450 °F. Adding butter, rosemary, thyme and crushed garlic after 4 to 5 minutes. Flipping the steak 5 times during cooking. Once after each minute. This thicker Wagyu steak gets 8 minutes in total.
Watching the steak in the pan is essential. Different cuts and different qualities of meat react differently to heat. Some steaks get thinner once in the pan (Scottish Angus Beef video, 4 minutes cooking time) some get thicker (Uruguay Steak video), depending on which part of the beef you are cooking, the water and fat content, and if the steak was “aged” (less water content). The cooking time has to be adjusted accordingly.
While the steak in the video is a Wagyu Ribeye Steak (gras-fed) from New Zealand, the best value and potentially the best steak altogether is a gras-fed, free-range Argentine Ribeye Steak, for its great taste and the harmony between muscle tissue and fat.