You should really only flip your meat once

quote:

---

But beat it all you want.

---

Not with something like this, though. Unless you have tough meat, that is.

I agree

depends on the type of meat and what you are doing. A pork tenderloin usually needs a few times. Chicken, if I am throwing some bbq sauce while on the grill gets flipped twice.

a big loin has multiple sides, each should be seared.

1.5 inch steaks (Ribeye or NY Strip usually)
Salt liberally and set out for 30 mins
Cast Iron skillet, high heat, few drops of oil
Steaks down for 1.5 mins, then drop heat to medium for another 1.5 mins
Flip and repeat. During last 30 seconds, spoon melted butter onto meat, add black pepper and a couple of rosemary sprigs
Flip meat once more to allow butter/seasoning to hit both sides
Remove from heat and place under foil tent for 5 mins to rest
Deglaze pan w/ wine or vinegar. Resulting gravy is for your potatoes
Enjoy