How Do You Like Your Steak? 10 Ways to Cook It to Perfection.

Everyone Thinks They Know Steak…

…but when BBQ season hits, it’s worth stepping outside the usual grilling routine. Whether you’re working in a busy kitchen or firing up the flat-top griddle on a pub terrace, mastering multiple methods opens the door to new textures, flavours, and finishes. And some of these may surprise you.

Here are ten trusted (and a few unexpected) ways to cook steak, plus when and why each technique shines. You might just find your new go-to.

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10 Steak Cooking Methods to Know

1. Grilling

The crowd-pleaser. Direct high heat creates a smoky, caramelised exterior with juicy, tender insides. Best for popular pub cuts like sirloin, ribeye and T-bone.

2. Pan Searing

For intense crust and rich flavour. Use a heavy frying pan (cast iron if you have it), sear on both sides, then finish with a butter baste for maximum impact. Great for fillet, rump, or thick-cut strip steaks.

3. Reverse Searing

Cook low and slow (in an oven or smoker), then finish with a hot sear. Excellent for thicker steaks, giving you perfect doneness from edge to edge with a killer crust.

4. Sous Vide + Sear

Precision cooking at its finest. Seal and simmer at your chosen temp, then sear briefly to finish. Ideal for busy kitchens wanting consistency on premium steaks.

5. Pan Roasting

A hybrid method for chefs: sear the steak in a pan, then transfer it to the oven to cook through. This gives you even heat and control, particularly good for cuts over 1″ thick.

6. Smoking

Low and slow in a smoker (or pellet grill) infuses bold wood flavours. Works brilliantly for large-format cuts like tomahawk or tri-tip – and adds theatre to service.

7. Broiling

A commercial kitchen favourite. Radiant heat from above replicates grilling indoors and is great for last-minute finishing.

8. Quick Sear for Thin Cuts

Flat iron, skirt, and flank steaks love intense heat for short bursts. Sear fast and slice thin across the grain for unbeatable texture and bold flavour.

9. Kamado or Ceramic Grill Cooking

Use a ceramic BBQ to reach ultra-high searing temps, then close the lid for indirect finish. Think smoky, steakhouse crust with a tender centre.

10. Salt-Crust Baking

An old-school trick with big results. Wrap steak in a salt crust and bake, sealing in moisture. Crack open and sear to serve.

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Pro Tips from the Pass

• Let it rest. Always. At least 5 minutes, ideally 10, for the juices to redistribute.
• Cut smart. Always slice against the grain to maximise tenderness.
• Temperature matters. Use a thermometer if needed. Pull steaks off the heat just before your target temp and let carryover heat do the rest.

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Final Word

Summer service is heating up, and so are grills across the UK. Whether you’re serving steaks in the garden, on the pass, or behind the bar, it pays to mix up your methods. Every cut deserves its moment, and every kitchen deserves the right kit to do it justice.

Need equipment that can handle steak service? From chargrills to contact grills and combi ovens – we’ve got you covered.

Explore our cooking equipment range or give us a call on 01379 641223 for tailored advice.