Anyone who is impatient will recognize it:you are already turning the meat over in the pan, even though it is not really well roasted yet. There is an important reason not to turn the meat too quickly or too often in the pan.
Why not? The more you touch the meat, the more moisture escapes. Eventually too much moisture gets into the pan and you eat a dry piece of meat.
How should it be done?
Be patient and let the meat rest on one side long enough for that side to brown well. If you're not sure whether it's time to turn your meat, gently lift a bit with a spatula. If the meat still sticks to the pan, you don't have to turn the meat yet. It is better not to pierce the meat with your fork, because moisture will then be lost.
