I go with a 3–3-rotate–3 pattern because I know that works on my gas grill. You may need to adjust - maybe your gas grill has a searing station, and you need 2–2rotate–2. Maybe you’re a little less powerful, and you need 4–4-rotate–4. Start with 3, then flip and see how the grill marks look. if they’re dark brown or just black, you’re good. If they’re light brown, you need longer; if the bottom of the steak looks burnt, you need less time. Sorry, should have had you check earlier on a powerful grill. Ahem. Once you are familiar with your grill, use your experience to guide the timing of the flips.

If you’re working over charcoal, then these timings are guidelines, not rules. Also, don’t worry about the 10 o’clock and 2 o’clock orientation, because charcoal browns evenly. (On a gas grill, the preheated grill grates give us grill marks; on charcoal, the heat from the coals themselves browns the steaks.)