Don't Flip Meat Too Often — Let It Build a Crust First

It takes 3-4 minutes of uninterrupted contact with a hot pan for the Maillard reaction to produce a proper sear. If you flip the meat every 30 seconds, you reset the process each time — the surface never gets hot enough to caramelize.

Put the meat down and resist the urge to move it. You'll know it's ready to flip when it releases naturally from the pan without sticking. If you have to pry it up, it's not done. One flip is usually enough. The reward is a deep, golden-brown crust with complex flavor that no amount of seasoning can replicate.