Steaks... Do you turn regularly or only once?

Depends for me.

If making it in a pan, I use cast iron and turn it once. Even when its placed, its not touched so a good crust forms. When done I deglaze the pan making for a sauce to put on top.

If on the grill, I'll turn as much as I want to get it to where I want. If I want it to look like it came from a restaurant each side will get a small turn to create nice grill marks before being flipped.

WhatBaboo said...depends on the fire. I use a mix when grilling of post oak and mesquite....mesquite gives off a lot of heat so I do one side for 5 minutes or until browned nicely and then flip and do the other side for 5 minutes. If particularly thick (2"+) then a couple minutes on each side after initial browning...continually flipping until done or reaches internal temp of 140 degrees...160 for well done. Usually turns out just as I want them.

I flip only once on the grill. Sear 1 side, turn 45° to get angled grill marks (if that's your thing.) Flip and sear again. For me, that's good enough. For people who like them more done, I move to the cooler side and let it cook as desired.

Nothing but salt and pepper too

Forgot the biggest part, also the part my dad cant seem to get in his head. After you take it off the grill, let it rest for a few to redistribute the juices back through the meat.

ABSOLUTELY!!!! Extremely important wether your cutting, slicing steak, or even pulling pork....let the meat rest covered with foil. Great point Josh👌👍👌. Always let your meat rest!!

It really doesn't matter to me.As long as it's cooked slow and easy until the pink is gone.It helps if it's porterhouse.

If you see fat rise to the top of the meat turn it. Why would I rest my meat do I want a cold piece of meat, not. I like things I eat to be pink med rare is best. I never met a piece of meat that did not take well to a marinade. I pound that salt in the raw meat. Slow beats fast cooked. Gas grills suck you might as well use a George Forman Grill. Surf and turf is not a Mikey D's filet of fish and cheeseburger. TriTip is one hundred times better than Brisket. Never Boil Ribs. I can draw grill marks with a Sharpie if you want them. That's all I got and I am fatter than you. Trust me.

Greetings Igward!!!!

I spent a long time at a steakhouse. As others have stated, On grill, rotate 45-90 degrees, flip, again rotate 45-90 degrees, remove. BUT the last step is critical. Serve the pretty side up. If the customer ordered well done, pretty side down.

Saw this at a hunting camp in Alabama, ingenious, note the beer cooler.would you eat a steak cooked on this?

Incredibly efficient... it all ends up right where it started.
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😂😂