The "just keep flipping" method for steaks

[pjlstrat]

LOVE THIS SITE!!! I always learn something new..........I have always gone by the put it on and DON't touch it, methodology, Just bought a skirt steak for tacos. Can not wait to try this!!

[smokin fool]

I have used the same method as you, drilled into my head since child hood.
If I could afford steak I'd give this a try....one day.

[JoeSousa]

I usually cook this way for flank, skirt, and other thin steaks but gave it a go with some thicker NY strips (~1lb each) a week or so ago. I think my fire was a bit too hot and I maybe gave them a couple too many flips towards the end but overall they were excellent. Excellent crust on these and still nice and juicy even though they got a bit too done. They look more done in that second picture than they actually were.

[MTurney]

That could be on the cover of a magazine! I've kind of adopted this even with the reverse sear. When it comes time to sear I used to leave it on the same side for a minute to 90 seconds or however long it needed to get the crust I wanted. Now I get it roaring hot and just keep flipping. I haven't tried it (other than thinner cuts) from the start tho. Will give it a try thanks for the post!

[Spinaker]

I have been doing this as of late and I really like it. I find using the pig tail flipper is ideal, it saves the hands.

[Mosca]

I had one of those, went looking for it when I read about this method and couldn’t find it. You are right, it was made for this!

[klflowers]

I have done it with some thinner steaks on a grate perched on top of my charcoal chimney - worked great.

[BigBry]

Tried the the JKF on hot charcoal and my GrillGrates last weekend. Rib steak, about 1.25 in. Amazing.

[N227GB]

Try the flat side of your GrillGrates sometime. I love using mine in my WSJ.