It takes about two minutes for a two-centimeter-thick steak to turn over. Then fry the other side for two minutes. Now the beef shell is crisp, the meat in the shell is pink and the gravy is full, which is called medium-rare. If you want your beef rare, you don't need to fry it any more. If you cut the meat with gravy instead of blood, it means that the steak is well done. Experience tells us that every centimeter of steak will stay in the pot for an extra minute. You can gently press the beef with a spatula to make sure that your steak is cooked (elastic = raw, a little tough = medium rare, hard = well done).