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

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Where did you hear about this rule? I don't think I'm familiar with it... – Aaronut♦ Sep 7 '10 at 1:15
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Yea, I don't think such a thing is a "rule" at all. – hobodave Sep 7 '10 at 1:35
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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
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"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
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1 Answer

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: http://cooking.stackexchange.com/questions/6851/grilling-burgers-flip-once-or-keep-flipping

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