Been watching this thread develop with interest, MASSIVE steak fans here!
I could go on and on and on and on, but...
We're not that keen on what we term the necessary evil that is "supermarket meat" but tonight I cooked 2 small'ish (½ inch thick) sirloins from Tesco's reduced section that were picked up in passing, normally I practice sear roasting but tonight I just couldn't be bothered and decided to stick to pan frying. They were probably some of the thinnest sirloins I'd ever cooked and so turned to this handy
steak cooking chart and used it in conjunction with my trusty
Thermapen, with really quite surprising results