I have read countless recipes and blogs on how to cook the perfect steak, looking for some idea I have not thought of. And while all steaks I cook are not perfect, it really irritates me to read "don't turn your steak with a fork....it will pierce the steak and lose precious juices....use a tong."
To which i say balogna. Baloney.
I have cooked literally thousands of steaks on a Weber grill the past four decades. I always use a long fork. It is surer. And since I usually turn it only once, its not a big deal.
Famed butcher/author Merle Ellis years ago punctured the myth of having to use tongs. He said that a piece of beef is multicellular, not like a balloon. Its more like a sponge.
Think of it....a side view of a piece of steak. The fibers are running top to bottom, and the fork tongs merely go between the fibers, not pierce or break them. Can I find anyone to agree with me or should I just use my fork and forget it??