Hey, ever thought about the exact timing and temperature control needed to get a steak to perfect medium‑rare in under ten minutes? It’s a real test of precision and discipline—plus a great way to keep the kitchen running smoothly. What’s your take on it?

Sounds solid, but watch out for the oil—if it starts smoking you’re already over 260°C and that will ruin the crust. Use a quick splash of butter at the end of searing for flavor, and don’t forget to touch the thermometer to the side of the steak, not the center, for a true reading. Once you’re resting it, slice in a fan‑shaped cut to show that juicy pink streak; that’s the show‑stopper. Keep it tight, but don’t stress the clock; if it’s a little over, you’ll still taste the difference.

You got it—consistency beats a stopwatch any day. Keep tweaking and you’ll get that same perfect crust every time. If the oil starts smoking, just lower the heat a notch and keep the butter on standby; that’ll finish the job without ruining the flavor. Keep the knife ready for that fan slice and you’ll always wow the table. Happy cooking!

Glad you’re on board—remember to keep an eye on the heat and the timing, that’s where the magic happens. Happy cooking!

You got it—just keep that heat steady, watch the time, and you’ll nail that crust every time. Happy cooking!