"Chef José Andrés emphasizes that flipping your steak very often while grilling is essential for achieving a uniform crust. He explains that by not allowing the meat to rest too long on the grill, every centimeter of its surface remains hot, which is key to forming an even crust. He suggests flipping the steak every 30 to 60 seconds at a grill temperature of at least 450 degrees Fahrenheit."
"Andrés notes that while this method may not produce the traditional grill marks, the texture resulting from frequent flipping is far more important. He highlights that the final cooking process will be faster due to the high heat of the embers, making regular flipping necessary for consistent heat transfer on both sides of the steak."
To achieve the best crust on steak, chef José Andrés recommends flipping the steak very often while grilling. This method prevents the meat from resting too long on the grill, allowing every part of the surface to stay hot and form an even crust. The grill should be set to at least 450 degrees Fahrenheit, with flips every 30 to 60 seconds. Additionally, tempering the steak before grilling is crucial for even heating throughout the meat.
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