Once Is Ideal: Flipping a steak once during cooking ensures even heat distribution, resulting in a well-cooked interior and crispy exterior.
Avoid Over-Flipping: Constant flipping can lead to uneven cooking, preventing the steak from forming a nice sear on the outside.
Searing First: Start by searing the steak on one side, then flip it only once to allow the other side to develop a sear and cook through.
Thickness Matters: For thicker steaks, flipping once may be enough, but thinner cuts might need more frequent turning for even cooking.
Use Tongs, Not Forks: Avoid using a fork to flip, as piercing the steak releases juices that can lead to dryness.
Resting Period: After flipping, let the steak rest before turning it again, ensuring heat is evenly spread through the meat.
Reverse Searing Option: Some cooks prefer the reverse sear method, where the steak is cooked low and slow in the oven, then seared briefly on each side in a pan.