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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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File: 134 KB, 750x510, elite-black-angus-porterhouse-raw[1].jpg [View same] [iqdb] [saucenao] [google]
11734567 No.11734567 [Reply] [Original]

do you flip it once or do you flip it often?

>> No.11734579

>>11734567
You flip it infrequently at most, 1-2 times at usually. You definitely need to get those grill marks or a nice sear on each side if you're grilling.

>> No.11734587

>>11734579
what if you're using cast iron? gonna try my first steak entirely in a pan instead of just searing it and tossing it in the oven

>> No.11734592

>>11734567
I've tried both and it doesn't really make a difference. Do whatever.

>> No.11734597

>>11734567
Different methods produce the same result, that said I just flip once because it means I don't have to focus too much on the steak.

>> No.11734602

No flip master race

>> No.11734696

>>11734567
Butter and swirl around the pan in a circular motion flipping twice

>> No.11734729

>>11734567
Gordon says flip often. Wolfgang Puck says only flip once. So good luck anon.

>> No.11734786

>>11734729
Well, in that comparison, anyone with any kernel of of a brain would consider Wolfgang the better authority.

>> No.11734789

>>11734567
I flip once. It's just how I'm used to cooking it

>> No.11734837

>>11734786
Yeah but Chef John says flip often

>> No.11734844

>>11734592
likewise
if your pan is not super hot, or your steak has not been brought to a warm enough temperature before going in, flipping more than once is better
otherwise, it doesn't matter. so i guess the advantage goes to flipping more than once

>> No.11734892

>>11734729
>some meme who makes a living by screaming and swearing to entertain brainlets vs an actual chef
Flip once it is

>> No.11734913

3 minutes, flip, 3 minutes, eat

>> No.11734933

4 movements. 10/2 flip, 10/2

>> No.11734962
File: 255 KB, 960x1023, Konata L_R.png [View same] [iqdb] [saucenao] [google]
11734962

>>11734567
If you flip it then the green onions fall off

>> No.11735144
File: 2.20 MB, 1251x938, Untitled.png [View same] [iqdb] [saucenao] [google]
11735144

mission accomplished, lads

>> No.11735286

>>11735144
Nice

>> No.11735327

>>11734587
Heat the pan till smoking and then some, for 1.5" you'll flip 2-3 times thicker 4-5 to prevent burning.

>> No.11735336

>>11735144
Steak A+
Potatoes A
Garlic A
Carrots D
Come on anon, spring for big boy carrots, otherwise looks tasty/10. Nice to see some cooking

>> No.11735342

>Side A
medium-high heat @ ~1 minute

>Side B
low heat @ ~10 minutes

>> No.11735362

>>11735342
huh?

>> No.11735396

I tried both methods multiple times and this is my personal fave:
Kosher salt, garlic powder ans rosemary on the outside, flip often if you want an even center and cut immediately after grilling. Alternatively sous vide your meat, search for temp. and time online, then blowtorch

>> No.11735408
File: 1.85 MB, 1920x1300, 1535275800058.png [View same] [iqdb] [saucenao] [google]
11735408

>>11734567
I get better results with multiple flips.

usually, 2 minutes on first side, 2 minutes on the other, then flip every minute until done to my liking -- which depends on thickness of cut.

I am able to see wear the sear isnt 'taking' and help it along by gently pressing on the area that didnt make contact -- usually because of the bone.

>> No.11735411
File: 202 KB, 416x500, 1482519462504.png [View same] [iqdb] [saucenao] [google]
11735411

>>11735336
thanks anon, first time trying to cook a full meal for my mother

>> No.11735414

i flip once, doing it more than once seems to increase the amount of grey well doneness zone at the sear.

>> No.11735869

>>11735411
Based and sonpilled

>> No.11735898

>>11734567
i flip it once because, like all men, i have my steak barely cooked. just enough to sear both sides.

>> No.11735928

None, sear one side down for 3 minutes than take the pan and put it under the broiler for 3 minutes

Perfect steak

>> No.11735948

>>11734567
Flipping often is technically better- it keeps the surface hot on both sides, which means more even and faster cooking- but the difference is pretty minor to be honest.

>> No.11735959
File: 405 KB, 1920x1280, ck's perfect steak.jpg [View same] [iqdb] [saucenao] [google]
11735959

>> No.11735999

It only needs no more than 30 seconds on each side, so there's no need to flip it more than once.

>> No.11736012

>>11734567
in my house on the pan I flip once, outside on the grill I flip 4 times to get the diamond pattern grill marks.

>> No.11736020

>>11735898
kek, i use sous vide, my steaks doneness is perfect before i sear it.

>> No.11737415

>>11735948
Heston Blumenthal said that flipping often actually cools the meat (the side away from the pan) which is good for not letting the heat enter too deep in the cut.
Or something. I saw that video of his two years ago.

>> No.11737428
File: 1.16 MB, 2015x2362, 20170319_232449.jpg [View same] [iqdb] [saucenao] [google]
11737428

i flip it bunch to get a good sear without making a gray line

>> No.11737459

>>11736020
I don't use a mememachine because I like my steak as rare as possible. Just want the outside browned

>> No.11737646

>>11734567
Depends what I'm doing with it.

Grill marks - 3 times to get the cross-hatch.

Pan sear - once, maybe twice if someone's going for medium (three if well done).

>> No.11737650

>>11734602
Sunny side up? Maonuggets!

>> No.11737670

>>11734567
I don't care if you flip once or every 21,35 seconds.
If you know what you are doing, the steak should be at least edible.

>> No.11737781

>>11735396
Based Guga poster

>> No.11738248

>>11737459
you do realize the scenario you described, a sous vide steak gets that done the easiest and most consistent way right?