What kind of food is Dallas famous for?  Not seafood.

Beef.

What kind of beef?  Steak.

I went to a place last night and had a GREAT ribeye.  Sure it was flavorful, but more than that it was tender and juicy.  And it got me to thinking that although I am following all of the conventional wisdom of grilling my steaks don’t come out like that.

Why not?  What am I doing wrong?  I grill on high heat for, like five minutes and flip it.  Then I let it cook for another five minutes, depending on the thickness and the real temp in the grill. 

What is the secret?  What am I missing?

I read an article somewhere that suggested I flip the steak about every 20 seconds.

The problem, they say, is that the juices inside the steak boil and settle on the top of the steak. When you flip the steak all those delicious juices fall off the steak and are lost forever in the coals.

Flipping it every 20 seconds keeps the juices from boiling.

What do you think? Good plan?

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