No need to be a grilling pedant. Flip them as many times as you want.
Notice how the steak on the left has a very distinct band of gray meat that circles around the rosy pink center? That gray meat is well-done, dry, overcooked steak and ought to be minimized.* The steak on the right, on the other hand, shows a relatively even pinkness from edge to edge. It's not quite at alevel of evenness, but it's pretty even nonetheless, especially considering that it took about 30% less time to cook than the standard single-flip steak on the left.
*There are those who would disagree and claim that they like this gray band. To you I offer my sympathies, but will not attempt to restrict your rights to practice whatever sort of grilling techniques you like, so long as they don't infringe on my rights to practice my own. Why does this happen? By allowing each side to cool for a few moments after being heated for a few moments, the intense temperature gradient that can build up near the surface of the steak has time to dissipate. Some of that heat energy is released back into the air, while some of it dissipates into the steak. In either case, it rescues the outer layers from cooking more than they absolutely need to.
Of course, the proof with any theory is in the eating, not in the photos, and to be completely honest, the difference between the two steaks in terms of eating qualities is not huge.
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