Why Flip Your Steak Every 30 seconds? 

We met at The Culinary institute of America. I asked you about the ideal gas law and how it relates to cooking temperature when the pressure is varied and if a steak be cooked at room temperature. The next test should be a porterhouse. This will allow for the comparison of 2 cuts of meat at the same time, my hypothesis is that the composition of the steak is another variable that is overlooked. Some cuts of meat have more connective tissue than others. Do higher connective tissue cuts benefit from temperature spikes in terms of toughness. The filet doesn't suffer from issues regarding connective tissue, it is naturally tender.

I've always flipped my steaks fairly frequently (every 2-3 minutes) defying conventional wisdom and I've had great results. Turns out I'm not crazy. Good to hear.

I love that you actually tested it. So many theoretical approaches don't work in practice due to confounds that weren't accounted for. Great validation. Love your work!

This is what I had subscribed to ChefSteps for. I miss these kinds of in-depth science videos. Thanks for making them on this channel. Just subbed.

I just stumbled upon this channel and am hooked on the combination of science and cooking and history! Keep the content coming :)

Glad I have found this channel, this is all tip top information, very well presented and easily understood. Love it

Finally!! I’ve done frequent flips and one flip. Frequent flipping has always given me a better steak, and now I know why. Really cool! I did not know about how much raise in temp would happen after you pull it off the heat. Rey useful!

This is brilliant. Love when science is brought into cooking. I work in marketing research and worked with Chris’ dad, who is also brilliant.

Fantastic video quality. Asking the detailed questions, and answering them, that nobody else does.

OMG this is the best video I've watched on this topic. Chris is a real scientist and foodie. Keep updating this channel.

Awesome work Chris! Loved this video and they way you delivered the information. Great structure as well.

The quality of your videos is superb. I love the scientific approach to cooking. I’ve learned a lot from just a few of your videos

Was at JWU when you and your crew was training our chefs. Was a part of the small team of TA’s that had the pleasure of serving you. Learning from you all was certainly one of the highlights of my short culinary career.

Those graph animations are awesome. Subbed!

Love the experiment, it is always great to see an actual cook that validates the simulation results. Minor detail on measuring thickness - unless it is a frozen steak cut using a band saw, the caliper only provides the illusion of accuracy.

Great video Chris. Had no idea a steak so small could have such significant carry-over. Ordered the thermometer.

I like that you also addressed how to keep warm or re-warm a resting steak

I tried cooking a 1 1/2-inch Strip yesterday with the cold sear method flipping every 2 minutes for a total of 11 minutes and it came out perfect. I learned this from the ATK video with Lan Lam.

Wonderful! I remember Blumenthal recommending a 30 second flip in one of his TV series and the logic made sense but your explanation is much deeper. Great idea with the predictive thermometer! Australian resident unfortunately so I’ll just have to figure out a way to justify the expense to myself (and my wife!).

Precisely the video I was looking for. Thanks much.

Loving the knowledge drop Chris, this awesome stuff

10:18 Hurt my eyes to see the energy bursting into the meat, make it blooming and all the protein just flowed out. Thank you for the in-depth explanation in how applying a different technique contributes not only leads to a more even distribution of energy within the product but also explains the science behind the necessity to have your steak rest before cutting and serving.

Great video. I love empirical demonstrations of food science like this.

Amazing video. I'm learning so much about cooking.

Great video. The amount of carry-over really surprised me, especially in the 1-inch thick steak. I've always used about 10 degrees as an approximate value in my head. I'll definitely be changing that.

Fantastic explanation Chris, thank you very much 👍👍👍

I absolutely love your content. Could you do a video on calorie labels / calories in general and how they may change throughout the cooking process? Perhaps not up your alley, I just enjoy your scientific approach.

Wow i find a youtuber that fit my wishs. I am suscriber to many food videos,but very glad to see the guy wo write the modernist cuisine that i have and love . As a tools maker for research i know the value of science.

Always the best analysis.

This is some of the most useful and informative cooking content I've ever seen 👌 💯 well done 😉

Your thermometers and predictive timer display are genius. Nobody really thinks about whether they're actually on the core when they probe. Everything thinks about in a fleeting abstract thought and decides they're done when they've measured some part of the meat. People care about the core but no one really does something so simple to realize whether they're on the core or not. Genius👍

Great video! Love the data visualization! I think your sets seem a bit dimly lit though.

I've been watching plenty of steak vids any which way it can possibly be cooked but this one stood out. Not only the techniques are explained but the science behind it. I've also read about THAT cookbook written by Nathan but ddint take the time to buy or read it its coz kinda expensive and like a lab experiment masquerading.....as a cookbook. But hey, I like this similar "bite sized" chapter perhaps lifted from that tomes by Chris. Definitely 💯!!

I have not tried this yet, but I will. I typically pull my steaks out for an hour before cooking (then I usually cook them on the grill). Standing in front of the grill and flipping continuously may be a bit tedious and I would not be able to close the lid for more than a few seconds. So I am going to try this hybrid method: (1) temper the steak on the counter for an hour, or in a room temperature water bath (in a bag) for 15 - 20 minutes, (2) put on the grill and flip every 30 seconds for 3 minutes, (3) finish with 2-3 minutes per side (or whatever makes sense with thickness of the steak and desired doneness), (4) rest for a few minutes, and (5) plate and top with a sauce (sauce optional). I think this combines the best of several techniques. I may figure out it's just not right for whatever reason, but if I do it a few times I think there is a good chance I can perfect it. I don't have the multiple thermocouple setup you have yet, but I have developed a really good sixth sense on grilling temperature for steak over the years. Using a new method will force me to adjust, but I think I can. As a chemical engineer I do appreciate the tech but I also am going to spend the very least amount I can to change the world. 🙂 Very much appreciate this video.

I think your argument for internal temperature gradient being significant in the evenness of the cook "vertically" across the steak is generally reasonable, despite the great number of other factors that you aren't able to address in three minutes of explanation. However, I would add that the difference in crust you observe around 4:30 is surely due to the differences in moisture loss. The frequently-turned steak has much greater opportunity for evaporation between successive 30-second instances of direct cooking. Not to mention you're able to dab the face-up surface with a towel. Moisture is so impactful on browning that my instinct tells me that, at least with respect to the crust, any temperature gradient effect is second order at best.

I've learned more about steak cooking from a couple of your videos than 35 years of cooking....

Really clean and concise show. The perfect advertisement vessel for your book and thermometer. Though I do think the content stands on it's own.

happy to have found your channel. i started flipping steaks because of j. kenji lopez-alt and tempering steaks as an experiment on my own. but still enjoy learning about the science of cooking

I really need this tips , you are the best ...

great video / can’t wait to order the thermometer when it out. ( i worked with you in the Fat Duck back in the day)

Thanks Chris. Being a Science teacher and a foodie (not in that order) I love your content! When can we expect the Combustion Inc thermometer to hit the UK?

Love the video, Chris. Your point about peak power overcooking is interesting - what do you think would happen if you combined frequent flipping with Andrew Janjigian's cold sear? The heat transfer would be slower as the pan heats up (though you'd save the time preheating), but I'd guess that the steak would heat more gradually into the center avoiding overcooking, while still reaching a temperature at the surface high enough to form a crust.

I cooked two new york strips last night, flipping every one minute. Took about 7 minutes to get them where I like them (about 135 after carryover) and they were amazing. I had never tried that before and I'm sold.

amazing content thx a lot !

This is fascinating!

On the bbq, every 2 minutes I flip and rotate 90 degrees to get the nice hatch marks. I've found the 2 minutes get the nice crispy outside without burning and avoids the doneness gradation. 1.5" steaks - pork or beef.

Constant flipping always made sense to me since it seems to be the best way to keep the temperature more even during cooking. I get very good and consistent results that way. Always like to get my steaks pink all the way thru.

This was amazing.

Really interesting video. I think another factor that contributes to the frequently-flipped steak cooking faster and having more carryover is that surface on the side of the steak that's not currently in contact with the pan is still quite hot, and some heat is traveling from that top side down to the core. A once-flipped steak has a completely cold top side for the first half of cooking, then a just-warm top side for the last couple of minutes of cooking.

That thermometer looks great!

Geeking out on steaks! Love it!

Thanks for the great explanation of differences here. Any thoughts on cold sear technique from America's Test Kitchen? I have had some good results with this but would love to know your thoughts...

Love the science & technology!

If I recall correctly, Jaime Oliver says to flip the steak every minute. Gordon has you stay on one side BUT also says to baste, which aids in getting an even cook and keeping the meat at temperature while it rests.

"hurrdurr you flip too often!" people would tell me... and I would just be sitting there thinking about every other time I cooked a steak and it was perfect. Good to finally have something to hand to them... bonus you did a credentials drop! Yes. That fixes a lot of hater responses like "some rando on youtube blah blah blah"

glad to know I'm not the only one who does this! I always wondered why people leave it there for r minutes on one side for so long when the purpose of searing a steak is to simply create the crust and slightly cook the inside?

Great video.

Great video

I just bought a Beeville Joule and was searching info and found you. I love the science and cooking. I went and watch several of your videos! Keep charging. (I think your thermometer is too expensive)

Just checked out the breville control freak. Quite amazing but at a price.

Oh my... you are bright as a button. Learned something today 😉 thanks.

Started doing this very recently, good result. I swear, biting my nails for 4 minutes per side UNTOUCHED! Glad that’s over.

I saw Heston demonstrate this technique many years ago and I’ve used it ever since. Perfect steak every time.

Music sounds very familiar. Same composer as OG ChefSteps? Very cool experiment and video. The explanation & graphs were very enlightening.

You know what else people don't do, they don't think about consistent surface contact and pressure to achieve a consistent sear. Also, does moisture buildup happen in surface areas that can contribute to blonding? Is that also why you should flip because it helps to dry the surface?

I've found that, when grilling over mesquite lump charcoal, flipping frequently results in juicier meat. I call it "The Rotisserie Effect." I've always wondered about letting steak "rest" before serving it. I've heard that it allows the juices to redistribute throughout the meat, but I think that it results in a steak that's cooled down, and IMO a steak is at its most flavorful right off the grill, while it's still hot. I'd love to see you test resting to see if it truly results in juicier steak.

Aha, what a perfect technique. Browning the butter closer to serving time for a sauce + convenient warmer vs. basting as you cook the steak. Clever change and I imagine you don't lose any flavor not basting since you are adding the butter to the steak anyways.

Great analysis Chris! 30-sec flip it is from now on ...

Fascinating!

brilliant. getting your thermometer

That's an impressive resumé At first thought he's a food-tuber albeit a very techy one

Great video. A follow-up question though, when do you add salt? I did not catch that. Is it with the pepper or with butter and thyme?

I really like the music in the experiment section

Here because of a discussion/ argument with my best mate while bbqing...i was dumb founded with what seemed like such a logical cooking technique to me only to find it was contrary to popular belief... cant argue with science...will definitely be forwarding the link! 💪🤣

Actually frequent flipping has one huge advantage not mentioned. Consider the first flip. The side that has just been heated is now on top, away from the heat. But the heat transfer from that side continues. Basically a form of carry over cooking. This is why flipping minimizes the over cooked gray area. I have become a total convert to frequent flipping. The cooking is more consistent and even.

I don’t know how I only just found this channel. This guy is legit!!

OK, you're good. Subscribed

Amazing video - will you be making many more videos that will give thermometer+timer owners instructions and ideas as to how to make full use of their capabilities?

I was literally clapping while listening to some of these points he made, so happy yt recommended this!

Great videos, I’ve been watching your channel. When do you salt ? the steak, I didn’t see any salt on this video. Thanks

Great video! Please also provide Celsius values

Great show. What’s your feelings about resting oven setting, this keeps the meat resting without allowing it to cook further, any thoughts? I use a Meater thermometer.

This is a great video, however I want to use the constant flip method over charcoal. Is it safe to leave the predictive thermometer on while direct grilling over charcoal? Some people have addressed this concern on another cooking video. I don't want to risk ruining the thermometer that I have just recently received.

If you've used a sous vide and you're already at temp can you keep cooking more to the edges by flipping even more frequently?

For a thick Steak I used to cook for ~5min per side turning only once, but never like the appearance of the grey meat ring. That is why I switched to souse vide and swore to never cook a steak any other way. Until today, I have to try this. Thanks for the advice

Great video!

Brilliant! Now I know why I have been flipping my steaks every 30 sec for a while.

Flipping also has the added benefit of better fat rendering, also lets excess moisture evap from the surface so you so you know, don't steam the center.

Chris, what impact would a hooded barbecue like a Weber Q have on the change in temperature gradient and would you also flip say once per minute on a 25mm fillet steak I thoroughly enjoyed in a scientific method. Cooking is thermodynamics in action and the change of state in the steak or vegetable being cooked, thankyou

and just as i was about to mention confit cooking i pause the video on an image of you doing it. yes. if you are basting with oil continuously this will get heat on both sides, which brings me to gas or wood/charcoal vs induction. cant tilt the pan on the side to get the oil where you can get enough on a spoon to baste when using an induction cooker cause it senses the disconnection with the inductionable pan and shuts off the power

Finaly someone talking science about steaks 😎 but mate when editing the video include Celsius please ?

The main thing that stands out to me is I need to pull my steaks a lot cooler than I have been! I thought carry over was only like 5-10 degrees, not 20+... PS - Small video production note, a lot of the shots look straight out of the camera still in log (eg pretty muted and grey). I know that's a look some people go for intentionally, but if not a specific choice I always find throwing a lut on the video improves legibility and makes it punchier.

Pretty interesting video! Not that I disagree with the outcome or the experiment, I wonder if the special induction burner played a part in the frequently flipping (FF) winning. As outlined at the end there is more energy flowing in the the steak with FF, that energy is coming from the pan/stove. A normal burner will be outputting the same amount of energy into the pan regardless of what's in it or how much energy is used up. But it sounds like the smart burner will increase the amount of energy being put into the pan to compensate for the drop in temp of the pan/burner. It seems possible that the that this increase in energy output helped contribute to FF winning.

Before the video starts I want to leave a comment. When I used to work grill, I always used grill weights to initiate anything on the grill. My rule was to try to ever flip only once. My thinking was, the quicker I get whatever I'm cooking off of the grill, the juicier it will be and every time you flip what you're cooking, you're starting the cooking process over again, since the heat of an open grill is highly directional. Also, my trick with the grill weights was to learn when to remove the weights. After the center starts to come to temp, I remove the weights. This way, once the juices start flowing, the pressure is off. Think of it like releasing a sponge after wringing it out. The sponge will soak up a lot of fluid that way. same with protein after you remove the weight. I've had people say that my grilled chicken is was the tastiest and juiciest chicken they've ever had and all I used was salt, pepper, a little oil and the weights. I swear, done right it feels like landing a plane with a three point landing. =)

I love your data driven approach. "Nerd Cooking" should be the name of the channel

I appreciate the science. What I'd like to see is a taste test. Can a person with an ordinary palette and a person with an educated palette (you, for instance) distinguish between the different methods in a blind test?

I know it’s not the intent but the thermometer needs some sort of attachment to hold to a bowl or pot for checking oil temp, tempering chocolate, etc For the cost I’d rather replace all my thermometers than keep a candy thermometer, thermopen, etc for individual tasks.

is the taste similar, better or worse depending on the different time intervals between flipping steaks?

I flipped my 1" Ribeyes every minute last time I cooked them and they came out beautiful! Can it make any difference to the tenderness of the steak as these seemed juicier and super soft. Or maybe I just got lucky with good steaks this time. Even when I get steaks from the same source and make sure they are as marbled as I can I sometimes end up with awful tough Ribeyes which I don't understand! Any tips on this please? MT.

when does the salt go on? i've always added seasoning at the beginning, is that correct?