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Old 02-13-2012, 02:44 PM   #11
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I flip mine just once.
My wife likes her steak cooked well so I flip it as many times til it's done and destroyed.
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Old 02-13-2012, 03:24 PM   #12
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I only flip my steak once because if a side sees the heat again it is overcooked. I almost have the bounce-flip perfected.

This is where you toss it on the grill in such a way it hits, bounces and flips over to the other side. If you are really good you can get a second bounce straight onto the plate.
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Old 02-13-2012, 03:59 PM   #13
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Quote:
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I only flip my steak once because if a side sees the heat again it is overcooked. I almost have the bounce-flip perfected.

This is where you toss it on the grill in such a way it hits, bounces and flips over to the other side. If you are really good you can get a second bounce straight onto the plate.
Sure you actually have to fire the grill for your steak? My father and oldest brother used to eat raw ground round sandwiches. Just couldn't bring myself to try it.

One flip for me, but don't forget the 1/4 turn for the grill marks!

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Old 02-13-2012, 05:39 PM   #14
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I too adhere to the "turn once" principle, irrespective whether grill or pan. Additionally, I suggest you should turn to the second side a bit before the steak is half cooked, because the first side will continue to cook even when it's facing up, due to latent heat. I believe the pink in the middle will be better centered if you follow this advice.

In a pan I sometimes have to jiggle the meat a bit to keep it from sticking in my iron pan, but only enough to break loose the adherence.

I like grilled steaks to have crosshatching. Unlike Steve I prefer both sides to have grill marks. I'm sure it's reasonable that you're not going to see the under side of the steak (much) on your plate as you eat it, but I still want the marks there. Maybe it's just my personal quirk. I cook the first side about half way through that side's cooking time, rotate 90 degrees and complete the first side, then flip and repeat, turning 90 degrees at the mid point.

Sometimes I intentionally make the angle other than 90 degrees. Sometimes I just do it without the crosshatching at all. But I never flip a steak and then go back to the side already cooked. I think that toughens the steak.
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Old 02-13-2012, 06:26 PM   #15
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I also go for cross-hatching on both sides.

Those grill marks add flavor. Think about it. Grill marks are sear marks. If you were pan searing, the entire surface would be covered with that searing. Sort of grill marks with all the in between parts grill marked as well.
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Old 02-13-2012, 06:51 PM   #16
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That's a good point Andy, that the browning marks are flavor: Maillard reaction. The part of the steak that doesn't get scorched doesn't get it. An assumption here is that the increased total length of grill marks exceeds the browning to greater depth by not crosshatching. I have no idea if that is correct but I believe there can be no doubt that the browning marks are more than cosmetic in grilled steaks. That might be why I often pan sear steaks despite the fact that I enjoy grilling.
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Old 02-13-2012, 06:56 PM   #17
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In a pan I sometimes have to jiggle the meat a bit to keep it from sticking in my iron pan

You're trying to turn it too soon, Greg. Or else the pan wasn't hot enough to begin with.

When searing meat, the pan should be screaming before you put the meat in. Soon as it's ready it will self-release.
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Old 02-13-2012, 07:08 PM   #18
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No HF, I wasn't turning my steak. I was jiggling it, prying it up from the pan, just to prevent it from sticking to my cast iron skillet. I'm sure it was hot enough and maybe it was even too hot.

Maybe I'll try your advice some time and just leave it there, sticking and all. I'll be pretty disappointed if it won't come unstuck.
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Old 02-13-2012, 07:58 PM   #19
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No HF, I wasn't turning my steak. I was jiggling it, prying it up from the pan, just to prevent it from sticking to my cast iron skillet. I'm sure it was hot enough and maybe it was even too hot.

Maybe I'll try your advice some time and just leave it there, sticking and all. I'll be pretty disappointed if it won't come unstuck.

HF has the process right. Proteins will initially stick to the pan then release when a crust has formed.
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Old 02-13-2012, 08:26 PM   #20
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Flip once...definitely once.

GG - it should come unstuck with out a problem. I was skeptical at one time too but if you have patience it will let you know when it is time to turn.
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