At this point, I would like to clarify my position on the subject at hand, as I don't believe this technique would be the preferred method under every circumstance, and, I've alluded to this here and in the other flipping threads.
Also, as it relates to my participation in this and similar threads on the subject, it was a lighthearted attempt at trying something different, to see how it turned out. SirPorkaLot, while he appears to be on the other side of the debate, has been a good sport along the way and neither of us take this SO seriously that we can't engage in a little self effacing humor about the while thing. That's one of the many great things about this forum - the humorous poking fun at ourselves and each other in jest. :caked:So there's that.
As to the actual parameters of my "flipping experiment" here are the conditions under which it took place:
1. I used 3/4 inch thick ribeye steaks, all of which were very well marbled, with large cap sections.
2. I cooked the meat direct, uncovered the whole time, over a VERY hot fire, using KB briquettes, with coals approximately 2-3 inches or so away from the grate.
3. The meat was abundantly seasoned with 3 different blends.
4. I did NOT click my tongs once during the cooking process.
I am quite certain the outcome would have been different, both in texture and flavor if my fire had not been as hot, had only flipped the meat twice, or if I covered the grill at any point, or even perhaps if I had just used S&P only on the meat, or even a different cut of meat, though the jury is out on that.
What I DO know at this point, is using this method created what I call a "crusty, smoky, juicy steak", and I for one, as well as those I've cooked them for really like the idea of eating more crusty, smoky, juicy steaks in the future!