Flipping your steak often is also important when cooking on an open-flame grill with multiple uneven heat points. In this case, you'll want to flip and turn your steak often to ensure an even cook.

We consulted associate food editor and technical titan Taylor Ann Spencer to unpack the best—and worst—ways to flip a steak.

And for maximum flavor, spoon those sizzling pan juices over the steak with every flip. MORE NEWS ON EURWEB.COM: A Step-by-Step Guide to Mastering Pan-Seared Steak We Publish Breaking News 24/7.

We recommend leaving your steak in the pan and letting the crust develop until it's where you want it before you flip it (Spencer recommends using tongs instead of a spatula).

Myth 2: Only flip steak once Feel free to flip your steak as much as you want; in fact, it’s best to flip every 30 seconds or so. Yep, you heard that right.

Halfway through cooking, flip the steak. Remove from the heat, transfer the steak to a cutting board, cover loosely with foil, and let rest for at least 5 minutes and up to 15 minutes.

That hot fat should sizzle on the surface of your steak and give it a little more color. In theory, you could also flip it over to sear it again, placing light pressure in the spotty areas.

We recommend leaving your steak in the pan and letting the crust develop until it's where you want it before you flip it (Spencer recommends using tongs instead of a spatula).