Cooking a
steak
can be one of the most daunting tasks in the kitchen. From the moment you buy your
beef
at the
grocery store
the moment it’s served, various technical aspects can either enhance or ruin your dining experience.
There’s choosing the right
cut of steak
And decide if and how you’re planning to marinate it. You have to figure out whether you will
grilling
, pan-searing, or
broiling
And naturally, you need to determine the optimal internal temperature.
Enthusiasts of steaks frequently find themselves divided over the proper methods, yet hardly any topic sparks debate like whether one should flip a steak multiple times during cooking.
A number of chefs assert that you should avoid flipping a steak multiple times. Conversely, some maintain that constant flipping of the steaks is necessary. Given this array of conflicting opinions, it becomes exceedingly challenging for an at-home chef to make a decision.
How many times
should
Are we flipping a steak? As with many apparently straightforward topics, reality presents itself as more nuanced. To clarify the best—and worst!—methods for flipping a steak, I reached out to associate food editor and culinary mastermind Taylor Ann Spencer.
However, before we explore further, it’s important to include a disclaimer: the correct method for cooking a steak is the one that
you
Personally inclined towards. No matter if you enjoy it super, ultra well-done or barely squealing, all preferences are valid. For those aiming to sharpen their skills, keep reading.
How Often Should You Turn a Steak While Cooking?
Our team believes that the best way to get a deep brown exterior on a steak is to leave it alone. In fact, we follow this same principle when searing any food—from
chicken
to fish to
vegetables
.
The science behind searing is known as the Maillard reaction, where amino acids and sugars rearrange and take on new flavors, smells, and colors. You can reasonably expect the surface of your steak to adhere to your pan until this process is complete. If you attempt to flip it any earlier, you’ll likely experience some serious stickage.
That initial, uninterrupted Maillard reaction is also your safest bet for an evenly browned surface. “You’ll never get it as good if you try to flip it and sear it again,” says Spencer. “That moment of first contact in a
clean pan
always yields the best caramelization.”
We recommend leaving your steak in the pan and letting the crust develop until it’s where you want it before you flip it (Spencer recommends using tongs instead of a spatula). At the same time, we also don’t necessarily believe the single flip is a hard and fast rule.
If you’re working with cuts like the New York Strip, we strongly recommend taking the time to cook the fat cap along the side. The fat cap needs exposure to heat to break down and render until it achieves the ideal melt-in-your-mouth texture. Ignoring it will leave it chewy and unappetizing, so don’t skip this step!
What Should You Do If Your Steak Is Unevenly Browned?
Here are a few additional points to ensure an even sear on your steak: Start by letting the meat come to room temperature prior to cooking. Sudden shifts in heat can make the proteins tighten up in the skillet, potentially changing the form of the steak and causing parts of it to detach from the cooking surface. As a result, different sections might end up less browned compared to others.
You should make sure to dry off any remaining moisture from your steak before cooking it. Moisture can be detrimental to the Maillard reaction, leading to a steamed rather than seared result.
Despite having the proper preparations, you might still wind up with a less-than-even sear. You can apply several methods afterward to enhance the browning. The approach depends on the type of steak; typically, there will be a layer of rendered fat accumulated at the bottom of your frying pan which you can utilize effectively. Gently tip the pan so that the oil gathers together, then ladle some of this liquid onto the lighter areas. This piping-hot fat ought to make contact with the meat and impart additional coloring where needed.
Theoretically, you might turn it over to char those uneven spots with some gentle pressing. However, this isn’t really worthwhile. As Spencer puts it frankly, “I wouldn’t go to that trouble.” He points out that ensuring consistent cooking throughout is crucial, and such adjustments may disturb the uniformity of the internal texture.
In our view, an uneven exterior paired with a well-cooked interior is much more appealing than the opposite. And if you’re soaking it in
butter
Or sauce (and definitely do!), it basically isn’t significant.
