Perhaps the BEST B1G Forum anywhere, here at College Football Fan Site, CFB51!!!

Oh Harbaugh talking out of both sides of his mouth while contradicting himself are both true and that's exactly what everyone's harping on - you're trying to make chicken salad out of chicken shit.Good points Bwarb,but you know if you have a Knee/Hip/Shoulder/Ankle injury - how do you prove the other.My points are he should not have brought that up with his inferences not even remotely cloaked - why bring it up?

Why Jim Harbaugh does anything is a question that will drive you to the edge of madness. 

Rendered fat is delicious. Seared meat is delicious (the old maillard reaction). 

I've taken Amazing Ribs' discussion of hamburgers to heart, and I prefer more fat in a burger than 80/20. For food safety reasons, they suggest that all burgers should actually be cooked to 160 degrees, because grinding meat distributes the pathogens that would normally only exist on the surface throughout the patty. So unlike a steak where cooking the outside makes it safe while the inside can be rare, you have to cook a burger through. Thus you need fat.

My current blend (which I've just run out of and need to re-grind) is brisket point and chuck. The last time I did it, I ground potentially too much fat in, such that the burgers were hard to form and hold together. But they were delicious. If I cut back the fat just a bit, they should be perfect. 

@FearlessF I don't think the idea of coating the steak will do it either. The process of cooking meat causes the cells to actually wring moisture out of the cells. It's different than evaporation. So I don't think coating in oil or butter will ward this off. It will make it taste good though. 

I think I'll continue with the oil/butter.  It helps the seasoning stick and it could help keep in some juice or possibly just keep the exterior from getting a little too dark.

I'm also a multiple flipper.  Once I see juices forming on top of the steak I flip and try to get those juices flowing back to the top.  Probably doesn't really happen, but it keeps from over cooking one side or the other while getting to the desired internal temp.

I eat dry aged steaks when I can get them so I don't over salt them.  Certainly wouldn't leave in salt over night.  Just pulls out moisture.  The dry aged loses moisture anyway and seem to taste a bit saltier.

A friend of mine likes to apply the kosher salt liberally.  Too salty for my delicate palette 

I think I'll continue with the oil/butter.  It helps the seasoning stick and it could help keep in some juice or possibly just keep the exterior from getting a little too dark.

I'm also a multiple flipper.  Once I see juices forming on top of the steak I flip and try to get those juices flowing back to the top.  Probably doesn't really happen, but it keeps from over cooking one side or the other while getting to the desired internal temp.

I eat dry aged steaks when I can get them so I don't over salt them.  Certainly wouldn't leave in salt over night.  Just pulls out moisture.  The dry aged loses moisture anyway and seem to taste a bit saltier.

A friend of mine likes to apply the kosher salt liberally.  Too salty for my delicate palette

Agreed on the multiple flipping. For me it depends what I'm doing. Since I typically reverse-sear steak, I'm just looking for a sear at the end, and it doesn't spend a lot of time on the direct side over the heat. But I can tell from the smoke coming off the grill when it's getting close to burning rather than searing, and flip it by then. Sometimes that doesn't create enough color, so I might flip the steak multiple times so each side gets two sears instead of one, as I don't want to char it, I just want a sear. For burgers, I do the opposite. I typically start them direct, so I am flipping a few times until I get the right amount of color, then move them to the indirect side. I usually make big patties, so they don't cook through all that quickly. If I just left them on only one side, that side would burn if I did the "one flip only" method.

The old "one flip only" method is again another old wives tale. There's no science to support that it makes the steak or burger better.

The best ways to keep meat from losing juice is to prevent overcooking and prevent big tears. Unless one can't flip without tearing, mutliple flipping is only going to help.

However another myth is that you shouldn't use a meat thermometer because poking the meat will result in moisture loss. The amount of moisture lost by checking temperature with an instant-read is so inconsequential that it can be ignored as it relates to the final product.

Cast iron skillet on an 800 degree grill works really well. Did this at the harbor last weekend. Mmmm good.