The Game-Changing Way To Flip Your Steak For A Perfect Sear

The right way to cook a steak is one of those topics that inspires passionate responses. Many claim that locking in a proper sear means disturbing the steak as little as possible while it develops a brown crust. Often, this comes down to flipping it just once. Although this method can produce a beautiful sear, there is a better way which may come as a surprise.

Rather than flipping the steak just once, flipping it frequently as you cook can actually promote a more even sear. By repeatedly exposing both sides of the steak to high heat, you increase the evaporation of surface moisture, which means a stronger Maillard reaction to produce that crispy crust. 

Simply put, wetter meat doesn't sear as well as drier meat. Steaks sear even better when you pat them dry first or salt them at least 40 minutes before cooking to leach moisture out. However, frequent flipping does a lot of the legwork. Note that this works best with steaks at least one-inch thick, cooked over high heat. Thinner steaks can rapidly overcook, while lower temperatures won't evaporate enough moisture for a proper sear.

The rule of the single flip is one of the common myths about cooking steak that you need to disregard. Although it can produce a good sear, quality steak is more than just an excellent crust. Frequent flipping also carries other profound cooking benefits.

A steak can cook as much as 30% faster with frequent flipping because the repeated exposure to a hot pan or grill keeps the overall exterior temperature higher, almost as though you're cooking both sides at the same time. Frequent flipping is also one of the tips to master the perfect medium rare steak. The single-flip cooking method can result in a medium rare center surrounded by drier, overcooked beef. Chefs call this a "gray band." Flipping the steak throughout the cooking process provides a more even distribution of heat and can get that beautiful pink color much closer to the crust.

If you're wondering how frequently to flip the steak, some recommend flipping every 20 or 30 seconds, but rest easy knowing that you actually can't flip it too frequently. Just don't flip your steaks with a fork, since piercing the meat while cooking releases juices, leading to a dry, bland steak.