Is flipping a steak only once the biggest myth in cooking steak?
Is flipping a steak only once the biggest myth in cooking steak?
by tkh0812
42 Comments
meowhatissodamnfunny
I switched to the 30 seconds technique a few months ago and haven’t looked back. They’re way better and more importantly, more consistent. You have way more control over the crust, too. It’s more tedious but absolutely worth it, imo.
Simple-Purpose-899
I flip every 30sec or one minute, depending on the steak.
chicu111
Yep
Ppl with the pseudo science making random rules
Same goes for butter basting. Doesn’t do as much as ppl think. Waste of an effort if you ask me. Just cook a steak to desired temp and pour seasoned/cooked butter on top of it afterwards and it’s the same
clownus
It’s already been solved in the big book of modern cooking. Flipping evens the heat.
Optiblue
The 4 min flipping rule was invented for not so hot pans. On the bbq I do 2min each side with 4 flips and then finish off with 30 sec flips
Responsible_Emu3601
How does this guy heat his pan?
kcolgeis
The more you flip it, the slower the heat penitrates so the inside cooks slower while building your crust.
Perception_4992
How the hell is he cooking on a wooden worktop? Where’s the stove?
Mystialos
Love this guy. Does anyone have a link to what he cooks on?
No_Fan_2099
I might try this
northwest333
“Just a little bit of salt”
vatomtz
What kinda stove is that????
wookieetamer
Thought the one flip suggestion was for burgers. Not steak.
Fit_Ring_7193
It can depend on the equipment and oil you’re using.
When using an oil with a low smoke point, like extra-virgin olive oil, and an induction frying pan, you may get a better sear by using a lot of oil and cooking each side for 3 to 3.5 minutes, flipping only once. However, when using avocado oil and a high-heat cast iron fryer on a conventional stove, using a small amount of oil and flipping it regularly can give better results.
Earth_Worm_Jimbo
lol I feel like this experiment is better done when you keep the pan on the stove.
Dismal-Orange4565
No you just suck at making steak
Sloppy_Stacks
My guy SenpaiKai
sobanoodle-1
regardless of the method, bros spittin at the end
lsjuanislife
What those noodles tho?
wtfdoiknow1987
Okay but please don’t put my steak on top of a 50 cent pack of ramen
Yaboi0511
Can you do this on the grill too?
Thatoneguy567576
I’ve started doing the every 30 seconds flip and it has made a massive difference in my steak quality. Excellent crusts, consistent internal temps and no gray banding.
GrillinFool
Flipping once makes a great steak. Flipping a lot makes a great steak. It’s not an either or. I’ve been doing the flip forever method a lot lately.
RedditServerError
Yes.
honeybadger1984
I flip it multiple times, to around 45 seconds on each side for golden brown. Then I lower the heat for butter basting.
Only flipping it once is a myth.
climbingthro
Only time I don’t flip frequently:
When I’m browning meat for stews or chili. Letting meat sear on one side for a long time will get an absurd amount of browning, but it’ll add a bunch of chewy grey band to the steak. If I’m just gonna chop that beef up to soften for hours in a stew anyways? Sounds perfect.
AccordingBeyond2985
no one gonna talk about how he literally put a cooked steak he was gonna eat back on the tray that held and holds the raw steaks
dgoat88
I cook all my steak on a grill (diagonally). I sear, shift over a couple inches and quarter turn, keep searing, flip it top to bottom, shifting it over again, quarter turn, then sear the sides and pull it off. Med rare every time.
For thicker steaks, I flip multiple times. I’m not opposed to flipping multiple times, but to get a good sear on my grill, I usually only have to “flip” once. When I still cooked in a cast iron, I flipped more often.
RDcsmd
After I get the crust good enough to not stick I start flipping a lot. Good way to keep the temp from spiking too high and get an even cook
ihatepalmtrees
You are thinking of burgers
THEMACGOD
What kind of cut is that?
rustyamigo
Or just reverse sear
Ok_Bet2898
I do it the Jamie Oliver way, sear on high heat both sides, then turn pan down and flip every 15 seconds, it comes out a perfect medium rare or medium depending what I fancy.
Amateur_Liqueurist
Read Kenji Lopez’s articles on steak in serious eats. Tried out his advice and my first time cooking steak turned out like this
What did he add to the noodles near the end to turn them that color?
ChickenFriedRiceee
The only time I flip once is if I’m reverse searing, that is only because I’m getting a quick sear on each side. If I’m grilling/searing from raw it is gonna have multiple flips.
BBC1973
Yes. See kenj and Chris young. They’ve both done extensive tests on this.
49th
I’ve heard that flipping every 30 seconds is better but honestly I’m usually preparing other shit while the steak cooks and stopping what I’m doing every 30 seconds is a pain in the ass. I’m good with my slightly less evenly cooked steak.
Zanza89
I dont have the insane amount of patience needed to let one side cook all the way. Also turning it around multiple times just kind of gives you feedback.
42 Comments
I switched to the 30 seconds technique a few months ago and haven’t looked back. They’re way better and more importantly, more consistent. You have way more control over the crust, too. It’s more tedious but absolutely worth it, imo.
I flip every 30sec or one minute, depending on the steak.
Yep
Ppl with the pseudo science making random rules
Same goes for butter basting. Doesn’t do as much as ppl think. Waste of an effort if you ask me. Just cook a steak to desired temp and pour seasoned/cooked butter on top of it afterwards and it’s the same
It’s already been solved in the big book of modern cooking. Flipping evens the heat.
The 4 min flipping rule was invented for not so hot pans. On the bbq I do 2min each side with 4 flips and then finish off with 30 sec flips
How does this guy heat his pan?
The more you flip it, the slower the heat penitrates so the inside cooks slower while building your crust.
How the hell is he cooking on a wooden worktop? Where’s the stove?
Love this guy. Does anyone have a link to what he cooks on?
I might try this
“Just a little bit of salt”
What kinda stove is that????
Thought the one flip suggestion was for burgers. Not steak.
It can depend on the equipment and oil you’re using.
When using an oil with a low smoke point, like extra-virgin olive oil, and an induction frying pan, you may get a better sear by using a lot of oil and cooking each side for 3 to 3.5 minutes, flipping only once. However, when using avocado oil and a high-heat cast iron fryer on a conventional stove, using a small amount of oil and flipping it regularly can give better results.
lol I feel like this experiment is better done when you keep the pan on the stove.
No you just suck at making steak
My guy SenpaiKai
regardless of the method, bros spittin at the end
What those noodles tho?
Okay but please don’t put my steak on top of a 50 cent pack of ramen
Can you do this on the grill too?
I’ve started doing the every 30 seconds flip and it has made a massive difference in my steak quality. Excellent crusts, consistent internal temps and no gray banding.
Flipping once makes a great steak. Flipping a lot makes a great steak. It’s not an either or. I’ve been doing the flip forever method a lot lately.
Yes.
I flip it multiple times, to around 45 seconds on each side for golden brown. Then I lower the heat for butter basting.
Only flipping it once is a myth.
Only time I don’t flip frequently:
When I’m browning meat for stews or chili. Letting meat sear on one side for a long time will get an absurd amount of browning, but it’ll add a bunch of chewy grey band to the steak. If I’m just gonna chop that beef up to soften for hours in a stew anyways? Sounds perfect.
no one gonna talk about how he literally put a cooked steak he was gonna eat back on the tray that held and holds the raw steaks
I cook all my steak on a grill (diagonally). I sear, shift over a couple inches and quarter turn, keep searing, flip it top to bottom, shifting it over again, quarter turn, then sear the sides and pull it off. Med rare every time.
For thicker steaks, I flip multiple times. I’m not opposed to flipping multiple times, but to get a good sear on my grill, I usually only have to “flip” once. When I still cooked in a cast iron, I flipped more often.
After I get the crust good enough to not stick I start flipping a lot. Good way to keep the temp from spiking too high and get an even cook
You are thinking of burgers
What kind of cut is that?
Or just reverse sear
I do it the Jamie Oliver way, sear on high heat both sides, then turn pan down and flip every 15 seconds, it comes out a perfect medium rare or medium depending what I fancy.
Read Kenji Lopez’s articles on steak in serious eats. Tried out his advice and my first time cooking steak turned out like this
https://preview.redd.it/978llfxk527d1.jpeg?width=4032&format=pjpg&auto=webp&s=0f784e442befcea299f57f28877e7d889fd9474b
Hella lean
What did he add to the noodles near the end to turn them that color?
The only time I flip once is if I’m reverse searing, that is only because I’m getting a quick sear on each side. If I’m grilling/searing from raw it is gonna have multiple flips.
Yes. See kenj and Chris young. They’ve both done extensive tests on this.
I’ve heard that flipping every 30 seconds is better but honestly I’m usually preparing other shit while the steak cooks and stopping what I’m doing every 30 seconds is a pain in the ass. I’m good with my slightly less evenly cooked steak.
I dont have the insane amount of patience needed to let one side cook all the way. Also turning it around multiple times just kind of gives you feedback.
You won my internet today
What’s the noodles?