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Started By
Message
How many times do you flip your steak?
Posted on 3/18/15 at 7:59 am
Posted on 3/18/15 at 7:59 am
...when grilling over charcoal?
I went to a buddy's house last night for dinner. He grilled 4 nice size looking ribeyes.
He lit the grill, then just as soon as the fire went out and the coals were still glowing red, he threw the meat on there.
I kid you not, he flipped them like every 2 minutes!
He served them medium to well and they were tough as shoe leather. I almost asked for ketchup. Lol
I went to a buddy's house last night for dinner. He grilled 4 nice size looking ribeyes.
He lit the grill, then just as soon as the fire went out and the coals were still glowing red, he threw the meat on there.
I kid you not, he flipped them like every 2 minutes!
He served them medium to well and they were tough as shoe leather. I almost asked for ketchup. Lol
This post was edited on 3/18/15 at 8:00 am
21
Posted on 3/18/15 at 7:59 am to NatalbanyTigerFan
1
This post was edited on 3/18/15 at 8:01 am
Posted on 3/18/15 at 8:03 am to NatalbanyTigerFan
1
Posted on 3/18/15 at 8:04 am to NatalbanyTigerFan
Frequent flipping helps to keep the juices in as well as cook more evenly.
Think about gravity.
I flip several times.
LINK
Think about gravity.
I flip several times.
LINK
Posted on 3/18/15 at 8:06 am to NatalbanyTigerFan
They might have been nice sized ribeyes, but the meat wouldn't get tough as shoe leather just because he flipped them several times. It was probably poor quality to start with, along with a number of other variables.
Posted on 3/18/15 at 8:10 am to NatalbanyTigerFan
quote:
I kid you not, he flipped them like every 2 minutes!
He served them medium to well and they were tough as shoe leather.
The problem wasn't the flipping... it was the overcooking.
Posted on 3/18/15 at 8:13 am to Gugich22
They were dry as well as being tough.
Maybe pour meat choice but I'm pretty sure he cooked it way too long.
Like I said he threw them on an extremely hot grill and despite all the flipping, cooked them too long.
Maybe pour meat choice but I'm pretty sure he cooked it way too long.
Like I said he threw them on an extremely hot grill and despite all the flipping, cooked them too long.
Posted on 3/18/15 at 8:16 am to NatalbanyTigerFan
quote:
Like I said he threw them on an extremely hot grill
That's a good thing.
quote:
cooked them too long.
That's not.
Posted on 3/18/15 at 8:38 am to NatalbanyTigerFan
how did you not step in or speak up? i'm not OCD about cooking techniques but steak 101 is you flip ONCE
Posted on 3/18/15 at 8:38 am to NatalbanyTigerFan
Three flips total. The time on each side depends on how thick the steak is.
Also, how close where the coals to the grate? Did he just leave them piled up?
Also, how close where the coals to the grate? Did he just leave them piled up?
This post was edited on 3/18/15 at 8:45 am
Posted on 3/18/15 at 8:40 am to NatalbanyTigerFan
Just asking hypothetically about flipping multiple times: there's always some juice that sits on top that somewhat braises during the grilling process. Would you lose that if you constantly flip? Seems like that juice on top could impart some flavor benefits. Haven't researched it and might be possible that a drier surface lends a better char/crust
This post was edited on 3/18/15 at 8:41 am
Posted on 3/18/15 at 8:50 am to NatalbanyTigerFan
10 and I mash it alot
Posted on 3/18/15 at 9:13 am to Ignignot
Flipping depends on the fire, imho. Yes, if the grate is at the perfect distance from the coals & the coals are just right, you can flip one time. But life is rarely perfect. I like a screaming hot grill, as I prefer decent outer char with a rare-ish center (not quite black n blue, but pretty close). To get my ideal steak when cooking a less fatty cut (like a strip), you sometimes need to flip more frequently. Whatever works, as long as the results are tasty.
Maybe this guy LIKES overcooked meat. Did you ask for a rare or medium rare steak?
Maybe this guy LIKES overcooked meat. Did you ask for a rare or medium rare steak?
Posted on 3/18/15 at 9:29 am to NatalbanyTigerFan
The last time my Dad made steaks, I watched him and he was constantly flipping them...WITH A GRILL FORK. He kept piercing them over and over again while I cringed.
Posted on 3/18/15 at 9:30 am to Tommy Patel
quote:
how did you not step in or speak up? i'm not OCD about cooking techniques but steak 101 is you flip ONCE
Probably because he isn't rude.
Posted on 3/18/15 at 9:31 am to NatalbanyTigerFan
I stab the steak several times while cooking, I also flip maybe every 90 seconds and I don't wait until the fire goes out.
Posted on 3/18/15 at 9:33 am to NatalbanyTigerFan
Gently turn 45° once on each side. Flip once at about 3-4 minutes
Posted on 3/18/15 at 9:39 am to NatalbanyTigerFan
Did you say anything to him?
Posted on 3/18/15 at 9:58 am to BoogaBear
quote:
Frequent flipping helps to keep the juices in as well as cook more evenly.
Yep.
I find that subtle changes like this when it comes to steak are barely detectable so it almost silly to worry about, but we've started doing the continuous flip and baste method when doing steaks in the cast iron. I wouldn't do it on the grill. How are you going to baste them in their own juices and butter that way?
It is good. I can't really say if it is "better" than anything else, but definitely very good.
This post was edited on 3/18/15 at 10:00 am
Posted on 3/18/15 at 9:59 am to Coater
quote:
there's always some juice that sits on top that somewhat braises during the grilling process
You are supposed to flip and baste. Not just flip. Jones has the link he used. I am too lazy to search for it. But you use the oil and a tad bit of butter that is in the cast iron, tilt the cast iron when you only have a little while left of cooking.. and use a spoon to baste with butter/oil/juices, flip, baste, flip, etc.
ETA: You said grilling. Didn't see that.
Personally don't do this method if not on stove with cast iron.
Hijack: We aren't going to Local 463 tonight :( Coworker has a friend in Jackson, and I think he reserved a place called Walker's Drive In.
This post was edited on 3/18/15 at 10:08 am
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