Preaching to the choir.

I just can't believe I see it on so many cooking shows. Most recently on some sort of grill master cookoff show.

I cringe every time my father cuts into a steak to make sure it's done.

In truth you will get a better "do" on a steak if you turn it more often. Should be turned a minimum of 3 times....keeps the juices centered and the meat cooking evenly and avoids the overdone grey layer between the crust and the rare center.....and poking with a fork as you flip the meat doen no harm....nor does the small cut to see how it's done.
It's all well explained in the link below.

Remember, the reason why you see those things on a cooking show is because that is the correct way to grill....flip the meat often. I most often use tongs, because it's neater and easier than using a fork....not because the meat may lose juice...
Read the article below.
Linda C

Here is a link that might be useful: cooking a steak

Exactly what LindaC said.

Besides, I just don't like the 45 degree turn to get those 90 degree grill marks. I purposefully mess up the grill marks when I grill.

dcarch

I agree with both Linda and DC. I always turn, and rotate, for the reason Linda mentioned.

Can't remember what TV Chef I learned that from, but it was many years ago.

~Ann

That's a great tutorial, if you are grilling on a gas grill, how often would you suggest to turn the meat? In the tutorial they say 15 to 30 seconds but that is in a pan. Each time you open the grill, you let out the heat. I made steaks yesterday and turned every 2 minutes but between turns the meat had gone from too cold inside reading to well done! ACK!

It depends on ho0w hot your fire is....and how thick your steaks are.
And remember for years and years, we didn't grill in a charcoal or gas flamed oven. When you have a flame grilled steak at a fine restaurant, it's done on an open grill.
Don't worry about loosing heat when you open the grill.
I never grill a steak that is thinner than 1 1/2 inches....or if I do I am very cautious. I grill for 30 seconds on each side then turn the center burner off...I grill about 4 to 5 minutes for an 1 1/2 inch steak rare to medium rare.
You really can't give a time grilled meat, so much depends on the size of the meat, how hot your grill is, how close to the flame, how cold or warm the meat was when you put it on, the out side temperature....and likely more.

There is a difference between turning a piece of meat with a fork and stabbing it 29 times with the fork the size of a pitchfork! LOL

Here is what one guy said on a similar thread, "You have to show that piece of meat who is the boss, and if that means stabbing it 29 times, so be it." ROFL

linda, you mean that you continue to turn every 30 seconds for 4 to 5 minutes(or however long it takes to get done)? I do use a thermometer but it just seemed to go from cold to overdone is a very short time! GAH! :( I usually leave the meat out long enough to get room temp inside but yesterday I was a bit rushed and I think that messed things up too. The steaks were good but I do like a rare steak best.

OH and that steak in the turorial was PERFECT looking! YUM!

Don't forget that meat will continue to rise in temperature when you remove it from the grill....
I grill 30 seconds on the first side...or however long it takes to release from the grill....and the same on the other side....then I continue to turn about every minute or 2.
I don't take the temperature of a steak...I feel the texture.....and am rarely wrong...unless the phone rings!
Sometimes for a thinner steak I will cook it directly from the refrig or partially frozen, so I get a good crust and a rare middle.

I agree with all of the above. All of those factors
play a big part, (thickness of the meat, cut of the
meat, gas or charcoal or wood fire). I have devised
a method that works well for me. I sometimes use
charcoal, when I have an especially good cut of meat,
and if I have time, but usually it's the gas grill.
I get the grill up to maximum temp. and sear the
steaks on both sides. Then I put them in a pan
which is off to the side, and turn off the other
burner. In essence I am 'baking' the meat the rest
of the way. Lots of juices still remain. Sometimes
I have to cover the pan. Mother still gets no pink
in the middle, and mine is still juicy and not dried
out, (the way I used to have to make them before I
devised my method).

Now, I want a steak! I've learnt a lot here. I also thought you couldn't stab a steak!