As any home cook knows, that urge to flip your sizzling steak before it's ready is strong. But patience is crucial—here's why turning meat too quickly or too often in the pan is a mistake.
Why hold off? Every flip releases precious moisture, flooding the pan and causing steaming instead of searing. End up with dry, tough meat every time.
Do it right:
Let the meat rest undisturbed until one side develops a deep golden crust. Unsure? Gently lift with a spatula—if it sticks, wait longer. Skip the fork; piercing lets juices escape.
