The Science Behind Why Frequently Flipping Your Steaks Makes Them Better AND Tastier! You’ll Never Cook Steaks the Way You Used to After You Try This!

[Big George's BBQ]

So if I do boil my steaks, should I apply the rub before or after boiling? :noidea:

Come on Andy Before and after

 

[LYU370]

Is there still a Penalty Forum?
If not, then it seems this is full justification to bring it back

That's what made me think of it. :laugh: ound:

 

[4ever3]

If yer happy I’m happy Moose!

But I don’t fleak, soooo :becky:

 

[sudsandswine]

No adult beverages, before, during, or after were consumed.

I am detecting a flaw in your methodology for long term success.

 

[SirPorkaLot]

what makes me laugh is the nay sayers say we've already figured this out....fleak once. when they get proven wrong they claim they are too lazy...like fleaking a steak 3 or 4 times is some kind of chore :drama:

3-4 times a minute, if you believe some of these Fleakers.
Silliness

 

[4ever3]

I am detecting a flaw in your methodology for long term success.

Oh do tell…

 

[bschoen]

Moose, the Dr Fauci of the meat science world. :boxing:

 

[Gore]

I did not see where you mentioned clicking the tongs twice between each flip. How can you expect me to take you seriously as a scientist if you don't mention clicking the tongs? :noidea:

 

[4ever3]

Oooooohhhh CHIT!!$

 

[worldbfreebase]

Two times!!!!!!!! That's at BARE MINIMUM OF 25!

 

[Moose]

Richard thanks Will have to give this a try

Thanks, George. I've never eaten a ribeye so quickly, it was so delicious...except the first time I cooked them this way a week earlier! I hope you'll give it a try very soon so you can experience what a really good crusty, smoky, juicy steak can do for you. :hungry:

I'm thinking about getting a chest freezer and filling them with 3/4 inch ribeyes and cooking them every week. Naturally, I'll post a corresponding cook thread here each and every week as well. :thumb:

 

[LYU370]

I'm thinking about getting a chest freezer and filling them with 3/4 inch ribeyes and cooking them every week.

Does this method only work with ribeyes? I have a thin T-Bone in the freezer...

 

[Moose]

Does this method only work with ribeyes? I have a thin T-Bone in the freezer...

Andy, I'm sure you'll be fine and will get great results if the steak is exactly 3/4 inch thick, you use the exact same seasonings as I did, and you cook over a hot briquette fire on a green Weber kettle, with roughly 10-12 flips.

 

[oldgfbbq]

I never was good at science, and have a question. If fleaking yields better results due to the number of flips involved, would a stake that was continually fleaked yield better results than the frequent fleak?

 

[worldbfreebase]

3/4 " thick ribeyes is BLASPHEMY!

 

[SMOKE FREAK]

I call Fleaking BS!

In my younger days I did exactly as you described (but with beer involved) with mixed results.

Now I do it right instead of all that unnecessary fleaking around. And beer is still involved...

Great steaks win, regardless of fleaking or clicking.

 

[bowhnter]

I’m interested to see what it will do for just a select grade thinish steak.

 

[Moose]

I did not see where you mentioned clicking the tongs twice between each flip. How can you expect me to take you seriously as a scientist if you don't mention clicking the tongs? :noidea:

Gore, you bring up a valid point indeed, but there is nothing evident in my post that inferred I did not click my tongs twice between each flip, either.

Nonetheless, I believe a duplicate cook thread by a more seasoned science team such as yourself and the Master would make an excellent followup to my initial post here. Perhaps you could demonstrate the tong clicking between each flip, by photo or video, much as I demonstrated the cooking of my steaks. I believe there are many approaches and angles I overlooked that your team would bring to the project.

 

[Happy Hapgood]

Well Richard, since heat indexes are 114*F and my patio faces the west, this seems like the perfect time to try flaking. Sage advice my Friend.


I wonder how it will work with a gasser. My gasser will hit around 745*F and right now my first 100 are free. Only problem is that it's indirect heat. Got a brand new SnS that's never been tried on my OTG. Maybe time to get it dirty.


Of course this will mean less time to drink cold beer and listen to my bluetooth speakers but sacrifices have to be made in this heat.



Thanks!

 

[LYU370]

Great steaks win, regardless of fleaking or clicking.

LIES! Are you mad?!?!? Clicking is mandatory to get a properly cooked steak!