Steak Experiments - How Frequently Should you Flip a Steak?

We've set out on a journey to figure out how to sear the perfect steak in cast iron. We get asked this question more than anything else here on social media and there seems to be a lot of confusion around it. So we're creating a series that tests things like how frequently should you flip your steak, when should you salt your steak, what oil should you use, should you let a steak rest, should you tent a steak, etc.

Want to see all of the videos in this steak searing journey:
- Should you Rest your Steak?
- Should you Tent your Steak?
- Should you Dry Brine your Steak?
- When Should You Salt Your Steak?

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[zubitron]

In my experience, it is the thickness of the steak that determines when to flip it.
If it is not a really thick steak, I go with the single flip method when you see the juices coming out of the top, it is time to flip it.
If it is a thick steak, I will get a good sear started on one side and you can tell when that is because the way to tell is when the streak is no longer stuck to the pan and you can move it sideways. I will flip it over then to sear the other side pretty well, then, put the clarified butter in the pan and, if it is a cast iron pan, I will take it off of the heat and put some clarified butter and canned mushrooms in the pan and do a quick flip on both sides. I then put it on a warm plate to rest, so that it does not overcook and pour that butter and mushroom gravy over it to serve it.
I also season the steak with meat tenderizer, some Greek Seasoning and Lawry's Grilled Steak seasoning and fresh black pepper and then leave it in the refrigerator uncovered for three days. flipping it a few times. It's not really like a truly dry aged steak, but, it comes close. It takes the moisture off of the surface and helps to make a good sear.

[BBQandBottles]

Let us know in the comments below if there's anything specific you want us to test out in this series. We've got a dozen different tests in the works, but we'd love to hear your thoughts!

[dannymcneal]

Instead of leaving the steak on one side for 5 minutes or flipping every 60 seconds, perhaps something in between? Like flipping every 2 minutes? I’m on a journey to get this right, so thanks for the demonstration!

[akcharlie]

SUPER interesting and informative. Been cooking steaks in cast iron for about 2 years now and zeroing in on the "perfect steak". This video was an eye opener. Thanks.

[dolldickerson]

Thank You! Thanks for a culinary class today as I learned a great deal. Hopefully now my husband won’t be disappointed every time I cook him a steak. He says my steak is good but the expression on his face when he’s eating it says something quite different. I’m going to take a steak out of the refrigerator right now for dinner tonight, can’t wait...

[keanuwhittier]

Man oh man your videos are sure addictive. Love seeing you cook, really gives me great ideas on the temperature and doneness of cooking my steaks. Keep it up!

[redmcmannus]

Hey man.
Just done a standard rump steak, following your advice of patting dry, seasoning really nicely and leaving at room temp for an hour.

Whacked it into a super hot skillet, turned it once, rested it for 8 mins or so.

Best steak I have ever tasted. Beyond all doubt.
Thanks a lot.

[xjasonx]

When u flipped the frequently flipped steak, it looks like the seasoning came off and stuck to the skillet. seems thats why there was that bare spot in the middle. did anyone else see that?

[LexLuthor]

Interesting video, thanks! :)
What About a middle way?
say 2 or so minute intial sear on each side, then lower heat to medium, give it 2 turns More after circa 1.5-2 minutes each time depending on the steak thickness. That's how i tend to do it, normally with quite good results. Just an idea.👍

[anjajohanna]

The crust also depends on how evenly the pan heats up. On my gas stove, one sides of the pan cooks 'hotter' then the other. So perhaps turning the pan also helps in browning ???

[jerryestrada]

Really big fan of steaks and I’m just now getting into how to cook them to the exact outcome and this was informative and helped! Great vid, can’t wait to see more

[karynita]

Great video! Very informative. I just have a question about the stove, do you reduce it to medium-low after some minutes or it is cooked all the time a medium-high? Thanks again for the video!

[philreece]

I'm impressed on how long you managed to talk for before trying a piece!

[bigteck]

My mouth is watering as I see how to cook my New York strip. Definitely going with the 5 minutes a flip lol

[GlenAndFriendsCooking]

Glad you're wading into this quagmire... You are much stronger than we are!

[aldiminico]

I cooked a Tenderloin in a cast iron pan, basting with butter, garlic and fresh rosemary, 4 minutes on each side without flipping the steak, on a wood fired grill. Best steak I ever had.👍

[pn-nupd]

you should have flipped it sideways and seared the fat. :P

[rjallenbach]

Either direction you choose to go, adding the butter, herbs, and garlic followed by basting is the real game changer. That’s why I prefer a pan vs grill

[jernigan]

Much better than your 1st video in the series. You covered lots of the comments. Well done sir

[fatgrouch]

Got to press the steak down a little to make sure the surface of the steak is touching the pan evenly, especially flipping it every minute