The fast-flip method of cooking steak Jan 28 2015
Being an avid eater and cooker of steak,1 a passage at the end of Tom Junod's profile of Wylie Dufresne / obit of WD-50 caught my eye:
"That's why I'm really proud of what we did here," he said over his cup of sake. "I'm proud of the big things, but I'm also proud of the little things we routinely did well. Do you know what made me most proud in the meal I served you? The Wagyu beef. It was perfectly cooked."
"The advantage of sous vide," someone said.
"But it wasn't sous vide!" Dufresne said. "That's the thing. It was cooked in a pan. And it had no gray on it! Do you know how hard that is? Do you know how much work that takes? Turning the beef every seven or eight seconds ... And so that question you asked me before, about food and music -- that's my answer: a perfect piece of Wagyu beef cooked in a pan that comes out without any gray on it. It might not be 'When the Levee Breaks,' but it's definitely 'Achilles Last Stand.'"
I couldn't recall hearing about this fast flipping technique from the many pieces Kenji Lopez-Alt has published about how to and how not to cook steak, so I pinged him on Twitter. He responded with Flip Your Steaks Multiple Times For Better Results.
Let's start with the premise. Anybody who's ever grilled in their backyard with an overbearing uncle can tell you that if there's one rule about steaks that gets bandied about more than others, it's to not play with your meat once it's placed on the grill. That is, once steak hits heat, you should at most flip it just once, perhaps rotating it 90 degrees on each side in order to get yourself some nice cross-hatched grill marks.
The idea sort of makes sense at first glance: flipping it only once will give your steak plenty of chance to brown and char properly on each side. But the reality is that flipping a steak repeatedly during cooking -- as often as every 30 seconds or so -- will produce a crust that is just as good (provided you start with meat with a good, dry surface, as you always should), give you a more evenly cooked interior, and cook in about 30% less time to boot!
It works for burgers too. Thanks, Kenji!
Although honestly, I eat and cook steak a lot less than I used to. Burgers too. A belly full of steak just doesn't feel that good anymore, gastronomically, gastrointestinally, or environmentally. I'm trying to eat more vegetables and especially seafood. Actually, I'm not really trying...it's just been working out that way. I still really like steak, but it's almost become a special occasion food for me, which is probably the way it should from a sustainability standpoint. ↩