3 ms·

I was told that you should only flip steak once. I'm going to have to research this "flipping so much" stuff

• wenc 3y ago
  That’s what chefs were taught too. The reasoning behind it is that less flipping equals good browning. The idea is that carryover heat and resting will cook the insides adequately. But I think ATK or someone else debunked this as the best practice. Flipping more than once gets you more even internal cooking.