I've recently made the jump from buying steaks at the grocery store to buying whole cuts of steak from an online butcher and breaking them down into steaks myself.
One thing I have noticed is the steaks I've bought from the online butcher take longer to cook. For example a ribeye of medium thickness bought from the grocery store would be medium if I cooked it for 2.5 minutes either side on a cast iron skillet. In contrast, I cooked a skirt steak half the thickness for about 3 minutes either side and this came out more medium rare.
I've been using the same pan, stove and temperature however it seems like its easier to overcook a mass produced steak.
Just out of interest has anyone had similar experiences? If so, does anyone know why?