flipped multiple times were more evenly cooked. It wasn’t
enough of a difference to make anyone say that one steak
was particularly bad per se—they all got devoured—but it
was enough to prove that those in the “only flip it once!”
camp have no basis in reality to back up their claims.
Steak flipped just once (left) versus multiple times (right).More evenly cooked meat in a shorter period of time
seems pretty win-win to me. If cooking via the single-flip
method, when you flip the steak over, the second side will
be barely any warmer than it was when the steak first went
into the skillet. Your cooking is only halfway done. If you
add more flips, on the other hand, what you are essentially
doing is approximating cooking both sides of the steak
simultaneously. Neat, right?
Incidentally, the steak flipped every 15 seconds took
longer than the steak flipped every 30 seconds because it
spent too much time in the air above the pan rather than in
direct contact with the pan itself.
Moral of the story: All you supple-wristed crazy flippers