Steak Experiment: How Many Times You Flip Your Steak? | Salty Tales


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Steak experiment to learn how many times you should flip your steak. Today we are running an experiment requested by you. Today we will find out once and for …

39 replies
  1. Lambros Pappas
    Lambros Pappas says:

    Great experiment. I find that in my experience when the cuts are thicker that it's best to flip only once. Where when the cuts are those cheap grocery store thinner cuts you might want to flip them multiple times so that you can develop a good crust while allowing the centre to cook more slowly into a medium rare. I also find with leaner cuts (such as tenderloin) it may be better to flip them multiple times as they don't retain the same level of juiciness as a picanha or ribeye.

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  2. Michael Parish
    Michael Parish says:

    America's Test Kitchen did extensive testing on this subject. It would be worth a look at their You Tube video. They've tested their method on dozens of steaks to figure out the optimum way of doing this. And yes, it involves multiple flips.

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  3. Aco
    Aco says:

    If we talk science, flipping it more often causes the crust to form more slowly, as when it is flipped, the surface cools down slightly. When returned to the flame, it has to heat back up before it can start browning. If a steak is flipped a lot, then it will be spending more time "reheating" the crust, and the steak will cook internally more for the same level of crust formation to a flipped-once steak.
    You can even see in the video, that the flipped steak does look slightly more cooked, which may equate to the tenderness as well.

    You can compare it to convection baking, if you'd like.

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