Recently, a thread was started HERE asking whether folks frequently flip their steaks when they cook them. A Jess Pryles video appeared in that thread demonstrating the specifics of the technique in her inimitable fashion.
While I was never really much of a flipper, I did concede it was possible that the technique had merit, especially for thinner cuts. Then, a secondary thread appeared HERE that is still active, and the controversy has been raging ever since, with clear lines drawn between the “Fleakers” and the “non-Fleakers”.
I decided to put the frequent flipping technique to the test, and lo and behold, the tastiest most transcendent steaks I have ever eaten were birthed. However, I did not document the cook, just took a few pictures of the meat. You can read my brief description here:
https://www.bbq-brethren.com/forum/showpost.php?p=4579306
Given the controversy between the “Fleakers” and non-Fleakers, I decided to duplicate the experiment as exactly as before, but this time documenting it in words and photos, plus a free bonus video so you can make up your own minds.
As in my first cook, I started with 2 ¾ inch Prime-ish Ribeyes:
I used a “compound” rub, consisting of Lawry’s, Oakridge Black Opps, and Trader Joe’s Coffee rub:
Steaks rubbed:
Weber kettle:
VERY hot coals:
And the steaks are on!
Flip #1:
Flip #2:
Flip #3:
Flip #4:
Flip #5:
Flip #6:
Flip #7:
Flip #8:
Flip #9:
Flips #10-12: Short video:
Fork shot:
The lighting wasn’t great for the fork shot, but the meat came out a nice solid medium.
I estimated I flipped about every 20 seconds, for a total cook time of about 4 minutes. Once again, the steaks were fantastic, the crust was great, and the flavor was off the charts – a distinct, fiery, smoky taste. I ate my steak in record time, and could have eaten another 1/2 if it were available, but The Missus ate ALL of her steak too!
So, at this point, I’ll offer a few observations:
Disclaimer: This thread is for light hearted informational purposes only. The technique discussed in this thread is not meant to be compared to any other methods, such as boiling, broiling, baking, microwaving, air-frying, lasering, griddling, roasting, spinning, smoking, hanging, or frying, all of which may or may not have their own merits. Additionally, the word "science" was used in a similar humorous manner, and the author neither consulted with scientists or conducted this cooking experiment in a laboratory. Your results using this technique may vary and depicted results may not be typical for other users.
While I was never really much of a flipper, I did concede it was possible that the technique had merit, especially for thinner cuts. Then, a secondary thread appeared HERE that is still active, and the controversy has been raging ever since, with clear lines drawn between the “Fleakers” and the “non-Fleakers”.
I decided to put the frequent flipping technique to the test, and lo and behold, the tastiest most transcendent steaks I have ever eaten were birthed. However, I did not document the cook, just took a few pictures of the meat. You can read my brief description here:
https://www.bbq-brethren.com/forum/showpost.php?p=4579306
Given the controversy between the “Fleakers” and non-Fleakers, I decided to duplicate the experiment as exactly as before, but this time documenting it in words and photos, plus a free bonus video so you can make up your own minds.
As in my first cook, I started with 2 ¾ inch Prime-ish Ribeyes:
I used a “compound” rub, consisting of Lawry’s, Oakridge Black Opps, and Trader Joe’s Coffee rub:
Steaks rubbed:
Weber kettle:
VERY hot coals:
And the steaks are on!
Flip #1:
Flip #2:
Flip #3:
Flip #4:
Flip #5:
Flip #6:
Flip #7:
Flip #8:
Flip #9:
Flips #10-12: Short video:
Fork shot:
The lighting wasn’t great for the fork shot, but the meat came out a nice solid medium.
I estimated I flipped about every 20 seconds, for a total cook time of about 4 minutes. Once again, the steaks were fantastic, the crust was great, and the flavor was off the charts – a distinct, fiery, smoky taste. I ate my steak in record time, and could have eaten another 1/2 if it were available, but The Missus ate ALL of her steak too!
So, at this point, I’ll offer a few observations:
- This technique works GREAT for ¾ inch ribeyes, so I’m a firm convert, though I cannot comment on how it might work for thicker steaks
- You will like this technique if you like a smoky, crusty, juicy steak
- You’ll need to cook over a VERY hot bed of coals
Disclaimer: This thread is for light hearted informational purposes only. The technique discussed in this thread is not meant to be compared to any other methods, such as boiling, broiling, baking, microwaving, air-frying, lasering, griddling, roasting, spinning, smoking, hanging, or frying, all of which may or may not have their own merits. Additionally, the word "science" was used in a similar humorous manner, and the author neither consulted with scientists or conducted this cooking experiment in a laboratory. Your results using this technique may vary and depicted results may not be typical for other users.
