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Interesting--most of the stuff I see says only turn it once, and if you turn it more often, you're a Communist.

Sear on high heat to keep the juices in, then lower heat and cook to doneness. Also, that's how you get hatched grill marks... instead of parallel lines.

So spicing ground beef is "meatloaf"... but everyone here marinates steak?

I think you guys grind and make steaks out of the wrong parts of the cow. At most if we get a "tough cow" (since we split a quarter from the farm with her cousin), I'll do a little acid-marinade tenderizing. Cook, and season with a light shake of montreal steak spice, and side with a tiny bit of HP sauce.

Bren R.