Cooking
How to Cook Steak
Learn how steak thickness, cut, surface moisture, heat strategy, temperature and resting determine the best cooking method.
Read guideTechnique Library
Steak Cooking Methods
Choose a cooking method by cut and thickness, then control surface moisture, heat, temperature, resting and slicing.
The core how to cook steak guide explains the decisions. For a thick steak, begin with reverse searing; for a medium boneless cut, learn cast-iron heat control.
Start here
The essential guide
Explore the collection
Fire & Smoke
Direct heat, indirect zones and clean wood flavor.
Cooking
Grilled Steak
Grill steak with direct and indirect zones, manage fat flare-ups, use accurate temperature checks and rest and slice correctly.
Read guide
Cooking
Caveman Steak
Cook caveman steak directly on a clean hardwood ember bed with the right fuel, coal preparation, ash control, two-zone finishing and thermometer checks.
Read guide
Cooking
Smoked Steak
Smoke thick steaks over a clean fire, position the probe correctly and finish with a high-heat reverse sear for crust.
Read guide
Tomahawk
Smoked Tomahawk
Smoke a tomahawk steak with clean wood flavor, accurate probe placement and a high-heat reverse sear for a dry, browned crust.
Read guide
Cooking
Smoked Ribeye
Smoke a thick ribeye over clean wood, track the center accurately and reverse-sear for a crisp crust without bitter smoke.
Read guide
Recipes
Smoked Picanha
Smoke a whole picanha with its fat cap intact, then finish over high heat for a crisp exterior using grain mapping and measured temperature.
Read guide
Recipes
Smoked Flank Steak
Smoke flank steak briefly over clean wood, finish it with intense dry heat and carve very thinly across the grain for tender slices.
Read guide
Recipes
Smoked Skirt Steak
Smoke skirt steak without drying its thin loose grain, then sear quickly and carve into short cross-grain slices for tacos, bowls or plates.
Read guide
Recipes
Smoked Flat Iron Steak
Smoke flat iron steak over clean wood, finish it in a hot skillet and slice across the fine grain while preserving this tender shoulder cut.
Read guide
Recipes
Smoked Chuck Roast
Smoke chuck roast with a dry bark, controlled 250°F pit, covered tenderizing stage and probe-led finish for sliceable or pullable beef.
Read guide
Recipes
Smoked Tri-Tip
Smoke tri-tip over controlled indirect heat, finish with a fast sear and divide the roast at its grain turn before thin cross-grain slicing.
Read guide
Recipes
Smoked Brisket
Smoke a whole beef brisket with clean bark, monitored pit temperature, an optional wrap, probe-led tenderness and separate flat and point slicing.
Read guide
Recipes
Smoked Prime Rib
Smoke bone-in or boneless prime rib with a dry-brined surface, verified 225°F to 300°F chamber, measured 145°F center, rest and optional hot finish.
Read guide
Cooking
Traeger Ribeye
Cook ribeye on a Traeger or other pellet grill with a low smoke stage, accurate grate temperature and a properly hot finishing sear.
Read guide
Cooking
Traeger Tomahawk Steak
Cook a tomahawk on a pellet grill with clean smoke, correct probe placement, a separate searing plan and safe control of rendered-fat flare-ups.
Read guideExplore the collection
Kitchen Methods
Control heat indoors with iron, ovens, moving air or a water bath.
Cooking
Pan-Seared Steak
Pan-sear steak with a dry surface, controlled skillet heat, accurate center measurement, late butter basting and a crust-preserving rest.
Read guide
Cooking
Cast-Iron Steak
Cook steak in cast iron with proper pan sizing, a dry surface, frequent turns, a late butter baste and temperature-led resting.
Read guide
Cooking
Oven-Baked Steak
Cook steak in the oven on a rack, then finish with cast iron or a broiler for crust, using temperature rather than fixed baking time.
Read guide
Cooking
Frozen Steak
Cook frozen steak safely or thaw it correctly with USDA-backed refrigerator, cold-water and microwave options plus pan, oven and temperature guidance.
Read guide
Cooking
Air-Fryer Steak
Cook a small steak in an air fryer with preheating, airflow, accurate temperature checks and an optional fast pan finish.
Read guide
Recipes
Ninja Foodi Steak
Cook steak in a Ninja Foodi using the correct model manual, open airflow and early temperature checks instead of one setting for every appliance.
Read guide
Cooking
Sous Vide Steak
Cook steak sous vide with safe time-temperature planning, careful bagging, thorough drying and a fast final sear.
Read guideExplore the collection
Cut-Specific Technique
Method choices tuned to filet, ribeye, porterhouse and tomahawk geometry.
Cooking
Reverse-Sear Steak
Reverse-sear thick steak using a low oven, grill or smoker followed by a fast high-heat finish, with temperature and carryover control.
Read guide
Recipes
Grilled Filet Mignon
Grill filet mignon with a two-zone fire, complete edge browning and accurate center checks while protecting the lean tenderloin from overcooking.
Read guide
Recipes
Reverse Sear Filet Mignon
Reverse sear filet mignon with a low oven, measured pull window and fast skillet finish for an even center and deeply browned exterior.
Read guide
Cooking
Cook Ribeye
Choose the right ribeye cooking method for thickness, then dry-brine, sear, monitor temperature, rest and carve it correctly.
Read guide
Cooking
Reverse-Sear Ribeye
Reverse-sear thick ribeye in a low oven or indirect grill, then finish over high heat for an even center and deep crust.
Read guide
Cooking
Reverse-Sear Porterhouse
Reverse-sear porterhouse while measuring strip and tenderloin separately, protecting the smaller filet and finishing both sides with a fast crust.
Read guide
Tomahawk
Cook Tomahawk Steak
Cook a thick tomahawk evenly with reverse-sear, grill, smoker and oven methods, including dry brining, probe placement, searing and resting.
Read guide