Flip it every 15 seconds 'till it's done.
The idea being that the top side takes 15 seconds to cool down, so if you keep on flipping, you get more crust without the centre over-cooking. You also slice it up by cutting against the grain.
( G/PP 💩💩💩💩💩&#128, Thu 12 Jan 2012, 9:56, 3 replies, latest was 14 years ago)

But what if you really want your cool griddle pan to leave cool griddle marks on your steak?

(Bazongaloid, Thu 12 Jan 2012, 9:58, Reply)

You know what? I've thought the same thing.

( G/PP 💩💩💩💩💩&#128, Thu 12 Jan 2012, 10:19, Reply)

I really doubt that makes the slightest difference
from a heat transfer point of view, but no reason not to I suppose.
( the mighty badger Aphrodite, on a bar stool, by your side, Thu 12 Jan 2012, 9:59, Reply)

Heat camera says otherwise.

(Set your faces to Stunned Bigly, Thu 12 Jan 2012, 10:06, Reply)

no, that's not what I meant
I'm not debating the cooling down speed. I'm sure that leaving it for longer does make the top side colder, obviously. but the heat capacity of iron is so many orders of magnitude higher than steak that flipping it with the top at 20 C or 200 C probably only makes a second or two of difference in the time it takes the bottom to then get back up to the temperature of the pan again.
( the mighty badger Aphrodite, on a bar stool, by your side, Thu 12 Jan 2012, 10:08, Reply)

and that's probably the dullest thing I've posted here
and that's in the face of some stiff competition.
( the mighty badger Aphrodite, on a bar stool, by your side, Thu 12 Jan 2012, 10:10, Reply)

I dunno
It was a good point well made.
(Bazongaloid, Thu 12 Jan 2012, 10:14, Reply)

I donno, but as Stunned said, he used a heat camera, and he's a clever fella at these things.

( G/PP 💩💩💩💩💩&#128, Thu 12 Jan 2012, 10:20, Reply)

hang on
why would you want a crust on your steak? remember i haven't eaten steak for about 20 years, so i'm a bit behind on these things. but i'd like to be able to cook it better for those who do enjoy masticating their way through dead animal flesh.
( rachelswipe with a fork, Thu 12 Jan 2012, 10:01, Reply)

You want the outside to to be cooked to a crispy texture, wiht lots of salt and pepper
and the inside to be bright red and bleeding.
(Bazongaloid, Thu 12 Jan 2012, 10:05, Reply)

Caramelised crust tastes nicer

( sporters I’m sincerely gratitude to you, Thu 12 Jan 2012, 10:05, Reply)

sugars innit.

(Set your faces to Stunned Bigly, Thu 12 Jan 2012, 10:05, Reply)

The crust is the best bit. It's the steak equivilent to crispy edges on a pasta bake.

( G/PP 💩💩💩💩💩&#128, Thu 12 Jan 2012, 10:21, Reply)