*For years, many home cooks and grill masters alike have abided by the so-called golden rule of steak cooking: flip it once, and only once. But does tradition actually yield the best result, or is it time to rethink the flip?
While some culinary experts still stand by the one-flip method, others argue that flipping your steak more than once isn’t just acceptable, it might be better, according to My Chicago Steak. The team at Serious Eats put the theory to the test, comparing steaks flipped once to those flipped multiple times, and the results were surprising. As long as proper technique is followed, like starting with a dry steak and using high heat, flipping more than once didn’t negatively impact the sear or final cook.
Flipping your steak multiple times may help it cook more evenly. When both sides alternate exposure to heat, the center gradually cooks without over-charring the exterior. “There’s some crazy science behind it,” one tester noted, pointing out that juices can be better retained this way, leaving you with a more tender and flavorful steak.
No matter your flipping preference, using the right tools is key. Tongs are ideal, since piercing the meat with a fork can release valuable juices. If you’re in a pinch, a sturdy metal spatula, with a little finger support will also do the trick.
The ideal flipping method also depends on how you cook your steak. On the grill, one flip is often enough, thanks to the even heat circulation. The same goes for oven or air-fryer cooking, where heat surrounds the meat, making a single mid-cook flip sufficient.
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When pan-searing, flipping more than once isn’t a sin. Just make sure each side gets a solid sear before continuing. And for maximum flavor, spoon those sizzling pan juices over the steak with every flip.
MORE NEWS ON EURWEB.COM: A Step-by-Step Guide to Mastering Pan-Seared Steak
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