The Perfect Steak: Alternative Steak Cooking Methods

By on January 19, 2016

This post is part of our Fired Up Food series, Flame-Cooking The Perfect Steak, giving you a total guide to one of the best meals imaginable.

Brows the list below to skip to a specific step:

  1. Selecting a Steak
  2. Preparing Steak
  3. Seasoning
  4. Fire, Fuel and Cooking Surface
  5. Cooking Process
  6. Cooking to Temp
  7. Resting
  8. Cutting and Slicing
  9. Saucing and Sides
  10. Alternative Cooking Methods

Alternative Steak Cooking Methods


#1 – Reverse Searing Steak

Make sure your steak is warmed up to room temperature for about 45 minutes. Trim the fat to prevent your seasoning melting off with any excess fat. The meat will initially be roasted and then seared before service, so start by roasting the meat indirectly. For more tips on reverse searing steak cooking methods visit


#2 – Blackening

Blackened steak is the specialty of many Cajun-themed restaurants, with the allure coming from how high heat allows butter and spices to caramelize on the exterior of the meat. You’ll need a cast iron skillet that does well withstanding very high heat. Visit to learn more about this method.


#3 – Braising

Braising is a cooking technique where you slow cook a tough cut of meat in just enough liquid to cover the meat half way. It can make even the toughest cuts of meat melt in your mouth. Dutch Ovens work extremely well for this task.

The-Perfect-Steak Cooking Methods_Deep-Fried

#4 – Deep Frying

The process of immersing food in a deep pot containing heated oil that will quickly cook your food and produce a crispy surface over a moist interior. As long as you don’t leave the steak in for too long, it’ll come out juicy and medium rare. When it comes to steaks, deep frying is also called a Pitchfork Fondue” or “Cowboy Fondue.

The-Perfect-Steak Cooking Methods_Country-Fried

#5 – Country Frying

Put a southern twist on your ordinary steak cooking habits and try a country-fried steak (also known as chicken fried steak). This is a piece of steak that has been tenderized and coated with seasoned flour and then pan-fried. Round steaks work great for this, but don’t be afraid to really beat them thin with a tenderizing mallet. We agree with, layer on the country gravy!

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