Seasoned Advice is a question and answer site for professional and amateur chefs. Join them; it only takes a minute:

Sign up
Here's how it works:
  1. Anybody can ask a question
  2. Anybody can answer
  3. The best answers are voted up and rise to the top

Title says it all and this is not just a burger question, what about those steaks, chicken breasts, pork chops on the grill?

share|improve this question
Where did you hear about this rule? I don't think I'm familiar with it... – Aaronut Sep 7 '10 at 1:15
Yea, I don't think such a thing is a "rule" at all. – hobodave Sep 7 '10 at 1:35
I have heard this rule countless times. I have stumbled across countless articles suggesting this. – Chris Sep 7 '10 at 10:39
I've heard it, too. Supposed to keep meat from getting tougher and/or drying out. The idea is to cook hot enough to sear in juices quickly. – kajaco Sep 7 '10 at 14:22
"Countless" is not a URL or book title. If we knew where this information came from, we might be able to understand the context and therefore its rationale and exceptions. – Aaronut Sep 7 '10 at 14:54
up vote 2 down vote accepted

I believe the goal is to get the best sear possible on each side of the meat. Moving the meat around too much could cause it to cook completely without getting a good sear on the outside.

Clearly this doesn't apply when doing anything "rotisserie" style, as you're trying to do the exact opposite: slowly cook the interior of the meat without burning the outside to a crisp or unevenly.

Also, see this similar question:

share|improve this answer

Your Answer


By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.