Steak - Turn Once or Turn Every 15-20secs?

[mrmr96]

I've seen advice on steak from a couple of pros, but Ramsey and Heston offer different advice on Turning.

Ramsey: http://www.youtube.com/watch?feature=player_detail...
"It's really important we don't keep turning the steak, we only turn it ONCE."

Heston: http://www.channel4.com/programmes/how-to-cook-lik...
"3. Don't let your steak get lazy in the pan. Turn it over every 15-20 seconds, so the outside stays hot enough for a crust to form, without the inside overcooking."

They both reckon to let the steak reach room temp before cooking, and of course season with salt, use a smoking hot pan and let it rest for ~5min after. But Ramsey reckons on turning ONCE whereas Heston reckons turn every 15-20secs, and that advice couldn't be more different really!

What do the great and good of PH land do?

[Marf]

I usually turn once after 2 minutes, then bung the pan straight in the oven@200c for 2 minutes. Remove from oven, rest and eat.

I'm going to try Heston's method tomorrow.

[0a]

I say I only turn it once, but actually get bored and fiddle and turn it multiple times. It's good to see Heston used my method!

[missdiane]

I hate it when people fiddle with steaks,
in the once category or maybe twice, seal one side, turn & seal other side and leave for a bit then turn to finish off first side, I think

[HereBeMonsters]

I never season before cooking. Salt brings out the juices, which you really don't want to do until it's on your plate.

[Henry Hawthorne]

HereBeMonsters said:

I never season before cooking. Salt brings out the juices, which you really don't want to do until it's on your plate.

I've always been wary of this. Does the 5 seconds of having salt on the steak, plus 5-10mins cooking time, really draw out the juices from the steak? I doubt it. Sounds like some foodie bks to me. If it had been sitting in the seasoning for a couple of hours, then maybe yes, it would bring out the juice. But just before putting in the pan? Not a chance.

ETA: And I do the 15-20secs thing, just because I'm a fiddler

[stevensdrs]

No salt just rub with oil and sprinkle on pepper. Grill for 4 minutes per side and then rest for 2 minutes.

[stourbridges2tvr]

I usually use a cast iron griddle pan. I turn once in that.
However tried Hestons method last night on a piece of fillet, used a non stick fry pan instead.

Myself and mrs thought they were pretty much the same! Timing, heat and resting are the crucial bits IMO.

[Plotloss]

Neither.

Use a griddle

So turn once 90degs to get the criss cross pattern then turn over, then turn again 90degs

[mrmr96]

Plotloss said:

Neither.

Use a griddle

So turn once 90degs to get the criss cross pattern then turn over, then turn again 90degs

That'll be "turn once" then. (I do appreciate that you spin it too, but I'm talking about turning over.)

Edited by mrmr96 on Saturday 7th January 21:35

[Bullett]

I tried the heston method tonight. Worked well, I'm not sure it's any better than the turn once method. I'll try that next time I think my pan hasn't been hot enough before.

[redtwin]

Depends on the thickness. Anything more than an inch thick and I will turn more than once to prevent burning.

I fully season the meat 30mins+ before cooking. I use salt, ground black pepper, Aromat and a generic steak seasoning rub. I understand the theory about salt drawing out juices, but I have never noticed any difference in moistness with a long seasoning time and with applying right before cooking. It just tastes so much better if the seasoning has had time to be absorbed into the meat.

[CatScan]

redtwin said:

I fully season the meat 30mins+ before cooking. I use salt, ground black pepper, Aromat and a generic steak seasoning rub. I understand the theory about salt drawing out juices, but I have never noticed any difference in moistness with a long seasoning time and with applying right before cooking. It just tastes so much better if the seasoning has had time to be absorbed into the meat.

If Aromat is still mainly just salt and msg then you've lost me, no time for msg.

I do salt mine initially, with black pepper. Very hot pan with butter and oil and I try to turn only once.

[tontoro]

it depends entirely on the heat of the pan. pan must be hotter to do multiple flips and end up with the same browning

[mrmr96]

tontoro said:

it depends entirely on the heat of the pan. pan must be hotter to do multiple flips and end up with the same browning

Then why do they both describe using an oiled pan which is smoking? (That's the same heat, roughly, right?)

[redtwin]

Depends on the oil they used.

[tontoro]

mrmr96 said:

Then why do they both describe using an oiled pan which is smoking? (That's the same heat, roughly, right?)

oil doesn't suddenly stop getting hot when it smokes, and also, as pointed out, different oils have different smoke points. The pan will also cool when you put the steak in, so how powerful your heat source is will determine how quickly it gets bak up to temperature. Etc etc etc, there are many variables.

Using the same pan on the same hob on the same settings, turning once will result in more browning than repeated flipping. It's just physics...

[mattdaniels]

tontoro said:

Using the same pan on the same hob on the same settings, turning once will result in more browning than repeated flipping. It's just physics...

I don't understand that. If you cook the steak for the same time, how does cooking 3 mins one side 3 mins the other give more browning that turning every 30 seconds? The meat gets 3 mins against the pan using both techniques.

[mrmr96]

mattdaniels said:

tontoro said:

Using the same pan on the same hob on the same settings, turning once will result in more browning than repeated flipping. It's just physics...

I don't understand that. If you cook the steak for the same time, how does cooking 3 mins one side 3 mins the other give more browning that turning every 30 seconds? The meat gets 3 mins against the pan using both techniques.

Turning once will presumably achieve a higher peak temp (just before the turn) whereas turning often will keep both sides about the same (lower) average temp throughout?

[RichB]

mattdaniels said:

...how does cooking 3 mins one side 3 mins the other give more browning that turning every 30 seconds?

Because everytime you flip the meat the exposed surface cools.