What is a common mistake when grilling that can lead to tough meat?

Flipping the meat too often while grilling can indeed lead to tough meat. When meat is frequently flipped, it doesn’t have a chance to sear properly on one side. Searing is important because it creates a flavorful crust through the Maillard reaction, which also helps to lock in the juices. If the meat is turned over before it has had a chance to form that crust, the juices can escape, and the meat may dry out, resulting in a tougher texture.

Additionally, frequent flipping can prevent the meat from cooking evenly. Each time meat is flipped, it interrupts the cooking process and can lead to an uneven temperature throughout the cut. This situation further exacerbates the issue of toughness, as the exterior may cook more quickly than the interior.

Understanding the importance of searing and allowing the meat to cook undisturbed for an appropriate amount of time is essential for achieving tenderness and maximizing flavor in grilled meat.