Why Flip Your Steak Every 30 seconds?

Now shipping!
Learn more about the Predictive Thermometer

CHAPTERS
0:00 Intro
0:57 Historical context for this technique
2:11 Explaining the experiment
4:28 The experiment, part 1
5:30 The results for a 1-inch thick steak
5:58 The experiment, part 2
7:33 The results for a 2-inch thick steak
8:08 Who is Chris Young?
9:08 Explaining what's going on?
12:05 A better way to pan-roast a steak
13:25 How to win a Predictive Thermometer

LINKS

PAST WORK

FIND ME HERE

Terms & Conditions for Predictive Thermometer + Timer Giveaway

[antoniumsolutions]

We met at The Culinary institute of America. I asked you about the ideal gas law and how it relates to cooking temperature when the pressure is varied and if a steak be cooked at room temperature. The next test should be a porterhouse. This will allow for the comparison of 2 cuts of meat at the same time, my hypothesis is that the composition of the steak is another variable that is overlooked. Some cuts of meat have more connective tissue than others. Do higher connective tissue cuts benefit from temperature spikes in terms of toughness. The filet doesn't suffer from issues regarding connective tissue, it is naturally tender.

[dcousino]

This is brilliant. Love when science is brought into cooking. I work in marketing research and worked with Chris’ dad, who is also brilliant.

[Bynming]

I've always flipped my steaks fairly frequently (every 2-3 minutes) defying conventional wisdom and I've had great results. Turns out I'm not crazy. Good to hear.

[bradyvickers]

Great video. The amount of carry-over really surprised me, especially in the 1-inch thick steak. I've always used about 10 degrees as an approximate value in my head. I'll definitely be changing that.

[gab.lab.martins]

This is what I had subscribed to ChefSteps for. I miss these kinds of in-depth science videos. Thanks for making them on this channel. Just subbed.

[gjschillinger]

I tried cooking a 1 1/2-inch Strip yesterday with the cold sear method flipping every 2 minutes for a total of 11 minutes and it came out perfect. I learned this from the ATK video with Lan Lam.

[antonc]

Wonderful! I remember Blumenthal recommending a 30 second flip in one of his TV series and the logic made sense but your explanation is much deeper. Great idea with the predictive thermometer! Australian resident unfortunately so I’ll just have to figure out a way to justify the expense to myself (and my wife!).

[Kaam]

I just stumbled upon this channel and am hooked on the combination of science and cooking and history! Keep the content coming :)

[michaelshea]

Finally!! I’ve done frequent flips and one flip. Frequent flipping has always given me a better steak, and now I know why. Really cool! I did not know about how much raise in temp would happen after you pull it off the heat. Rey useful!

[manfredstiefenhofer]

10:18 Hurt my eyes to see the energy bursting into the meat, make it blooming and all the protein just flowed out.
Thank you for the in-depth explanation in how applying a different technique contributes not only leads to a more even distribution of energy within the product but also explains the science behind the necessity to have your steak rest before cutting and serving.

[alehut]

I think your argument for internal temperature gradient being significant in the evenness of the cook "vertically" across the steak is generally reasonable, despite the great number of other factors that you aren't able to address in three minutes of explanation. However, I would add that the difference in crust you observe around 4:30 is surely due to the differences in moisture loss. The frequently-turned steak has much greater opportunity for evaporation between successive 30-second instances of direct cooking. Not to mention you're able to dab the face-up surface with a towel. Moisture is so impactful on browning that my instinct tells me that, at least with respect to the crust, any temperature gradient effect is second order at best.

[michaeltiefenbach]

I like that you also addressed how to keep warm or re-warm a resting steak

[jgonsalk]

I love that you actually tested it. So many theoretical approaches don't work in practice due to confounds that weren't accounted for.

Great validation. Love your work!

[justinsayre]

I've learned more about steak cooking from a couple of your videos than 35 years of cooking....

[brandonfertig]

Was at JWU when you and your crew was training our chefs. Was a part of the small team of TA’s that had the pleasure of serving you. Learning from you all was certainly one of the highlights of my short culinary career.

[cool.]

OMG this is the best video I've watched on this topic. Chris is a real scientist and foodie. Keep updating this channel.

[PhilipLemoine]

Awesome work Chris! Loved this video and they way you delivered the information. Great structure as well.

[michaelp]

Great video Chris. Had no idea a steak so small could have such significant carry-over. Ordered the thermometer.

[jeffkingston]

Actually frequent flipping has one huge advantage not mentioned. Consider the first flip. The side that has just been heated is now on top, away from the heat. But the heat transfer from that side continues. Basically a form of carry over cooking. This is why flipping minimizes the over cooked gray area. I have become a total convert to frequent flipping. The cooking is more consistent and even.

[griffrc]

I have not tried this yet, but I will. I typically pull my steaks out for an hour before cooking (then I usually cook them on the grill). Standing in front of the grill and flipping continuously may be a bit tedious and I would not be able to close the lid for more than a few seconds. So I am going to try this hybrid method: (1) temper the steak on the counter for an hour, or in a room temperature water bath (in a bag) for 15 - 20 minutes, (2) put on the grill and flip every 30 seconds for 3 minutes, (3) finish with 2-3 minutes per side (or whatever makes sense with thickness of the steak and desired doneness), (4) rest for a few minutes, and (5) plate and top with a sauce (sauce optional). I think this combines the best of several techniques. I may figure out it's just not right for whatever reason, but if I do it a few times I think there is a good chance I can perfect it. I don't have the multiple thermocouple setup you have yet, but I have developed a really good sixth sense on grilling temperature for steak over the years. Using a new method will force me to adjust, but I think I can. As a chemical engineer I do appreciate the tech but I also am going to spend the very least amount I can to change the world. 🙂 Very much appreciate this video.