So I cooked some steaks on the skillet. They were about an inch and a half thick. Cooked them for about 4 minutes each side, adding garlic cloves thyme and butter once I flipped them. They came out perfectly rare/med rare and I let them rest for about 8 minutes. The problem is that they were still too chewy. I let them sit out for about an hour or so before I started them so I'm not entirely sure what I'm doing wrong...Any ideas?