Steak Showdown: The Pros and Cons of Different Cooking Methods

It’s our job to bring you the best quality meat, but it’s your job to cook it.

No pressure.

But in all fairness, whether you’re new to cooking meat or a particular cut, we know it can require nuance and skill. 

That’s why we’re weighing the pros and cons of various cooking techniques. We want to help you choose the best methods for your time and taste.

We can’t tell you the “best” way to prepare your steak. Grilled, roasted, rare, or medium-well is subjective.

But if you don’t already know what you prefer, we’ll help you figure it out.

Pan-Searing

~Cooking in a hot skillet with oil or melted butter~

Pros:

• Helps develop a flavorful crust (due to direct contact with the hot surface)
• Cooking time is faster, ideal for thinner cuts
• Relatively simple and accessible with basic kitchen equipment
• Allows for easy basting with butter and aromatics

Cons:

• Pan-seared steak can become smoky if the heat is too high or the oil has a low smoke point
• Achieving an even internal temperature can be challenging for thicker cuts without additional methods (like oven finishing)
• Requires active attention during the cooking process

Grilling

~Cooking over direct or indirect heat on a grill (gas or charcoal)~

Pros:

• Adds a unique smoky flavor
• High heat allows for good searing
• Can cook multiple steaks at once
• Visually appealing grill marks

Cons:

• Temperature control can be tricky, leading to uneven cooking or burning
• Requires a grill, which may not be accessible to everyone
• Flare-ups from dripping fat can be an issue
• Weather dependent

Oven-Roasting

~Oven-cooking at a moderate temperature, often paired with a sear~

Pros:

• More even internal cooking, especially for thicker cuts
• Less hands-on compared to pan-searing or grilling
• Good for larger roasts or multiple steaks

Cons:

• Doesn't typically develop as intense a crust as pan-searing or grilling alone
• Can result in a less flavorful exterior if not paired with a good sear
• Longer cooking time compared to direct heat methods
  

Reverse Searing

~Oven-cooking steak at a low temperature until almost done, then searing in a hot pan or on the grill~

Pros:

• Achieves a perfectly even internal temperature throughout the steak
• Maximizes crust development during the final sear
• Offers more control over the final doneness

Cons:

• Longer overall cooking time
• Requires both the oven and a skillet/grill
  
• Demands careful monitoring of internal temperature

Sous Vide

~Cooking in a precisely temperature-controlled water bath, followed by a sear~

Pros:

• Guarantees a perfectly even and precise internal temperature
• Results in incredibly tender, juicy steak
• Allows for longer cooking times without overcooking

Cons:

• Requires specialized equipment (a sous vide immersion circulator and vacuum sealer)
• The initial cooking in the water bath doesn't create a crust, requiring a separate searing step
• Longer overall cooking time

Broiling

~Cooking steak under direct, high heat from an oven broiler~

Pros:

• Relatively fast cooking time
• Can create a decent crust
• Good for thinner cuts

Cons:

• Heat source is often uneven, leading to potential hot spots and uneven cooking
  
• Requires careful monitoring to prevent burning
• Can be difficult to control internal temperature precisely

What’s at Stake with Your Steak

When cooked properly, high-quality steak will yield delicious results. But undercooking, overcooking, improper thawing, and cooking meat when cold can all affect the final, plated product.

Depending on the kitchen and grilling tools at hand, there’s a wealth of cooking methods to choose from. Don’t be afraid to research, experiment, and find your favorite.

It’s time to prepare, serve, and devour the best meat of your life. 

Ready, chef? Build your 8Primal shipment here.

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