Best Steak Cooking Methods: Pan-Sear, Grill, Reverse-Sear, Sous Vide & More

Best Steak Cooking Methods: Pan-Sear, Grill, Reverse-Sear, Sous Vide & More

The Ultimate Guide to Steak Cooking Methods

Side-by-side method comparisons, step-by-steps, temps & times — built for USDA Prime, Dry-Aged, Wagyu/Kobe, and Angus steaks.

Download Quick-Pick Method Matrix (PDF) Steak Temperature Chart Steak Cuts Guide Shop All Steaks

Popular cuts: Ribeye · NY Strip · Filet Mignon · Porterhouse · T-Bone

Quick-Pick Method Matrix

Method Best For Gear Crust Edge-to-Edge Smoke Time (1" / 2") Difficulty Notes
Pan-Sear + Butter Baste Ribeye, NY Strip Cast-iron, oil, butter Elite Medium Higher 7–10m / 12–16m Medium Finish w/ butter, aromatics
Reverse-Sear Thick & Dry-Aged Oven+cast-iron or two-zone grill Elite Elite Low→High 25–45m+ / 45–60m+ Medium Pull 10–15°F below target
Grill — Charcoal (Two-Zone) Most marbled steaks Kettle, chimney, lump/briqs Great Medium Medium 8–12m / 14–20m Medium Manage flare-ups
Grill — Gas (Sear Burner) Weeknight steaks Gas grill, sear zone Good Medium Lower 8–12m / 14–20m Easy Preheat 10–15 min to max
Sous Vide + Sear Filet, Wagyu/Kobe Immersion circulator + pan Great (post-sear) Elite Low 1–3h bath + 2–3m sear Easy Chill & pat dry pre-sear
Broiler/Salamander Strip, thinner steaks Oven broiler Great Medium Medium 6–10m / 10–15m Easy Use preheated pan/rack
Smoke + Sear Tomahawk, thicker roasts Smoker + cast-iron Great High Higher 45–90m+ Medium Keep smoke clean (thin blue)
Plancha/Griddle Thin steaks, smash-style Steel plate, griddle Elite Low-Med Higher 4–8m / 8–12m Easy Perfect for skirt/flank
Torch-Finish (with pan) Sous vide finishers Culinary torch + pan Good+ High Low 60–120s finish Easy Use neutral oil base

Times assume ~1" (2.5 cm) or ~2" (5 cm) steaks; always cook by temperature, not time. See our Steak Temperature Chart.

Steak Prep Fundamentals

Seasoning & Dry-Brine

Salt early to enhance surface drying and seasoning (40–60 minutes ahead, or overnight uncovered on a rack). Pat dry right before searing.

Oil & Fat

Use a high-smoke-point oil for sear; finish with butter for aroma. For Grass-Fed (leaner), add a touch of tallow/butter.

Thickness Rules

1": direct high heat; 1.5–2": sear + finish over indirect or reverse-sear; Tomahawk: low/slow then sear.

Grades & Cuts

USDA Prime & Wagyu/Kobe excel at lower doneness (MR–M) to keep fat luscious. See the Steak Cuts Guide.

Method Guides (Step-by-Step)

Pan-Sear (Cast Iron) + Butter Baste

Best for: Ribeye, NY Strip, Filet

  1. Preheat dry skillet until shimmering-hot; add thin film of high-smoke oil.
  2. Sear 2–4 min/side, flipping often for even browning.
  3. Add butter + smashed garlic + thyme; baste 30–60 sec.
  4. Check internal temp; pull 5–10°F below target. Rest 3–10 min.

Target grate/pan: “ripping-hot.” See temps: Steak Temperature Chart.

Reverse-Sear (Oven/Grill + Sear)

Best for: thick cuts, Tomahawk, Dry-Aged

  1. Cook at 225–275°F (107–135°C) until internal temp is 10–15°F (6–8°C) below your target.
  2. Rest 5–10 min while preheating pan/grate to max.
  3. Sear 45–90 sec/side to build crust.
  4. Rest and slice. Finish with butter or board sauce.

Elite edge-to-edge doneness; minimal gray band.

Grill — Charcoal (Two-Zone)

Best for: marbled steaks, picanha, T-Bone/Porterhouse

  1. Light chimney; dump on one side for a hot and a cool zone.
  2. Sear directly over coals ~2–4 min/side.
  3. Move to cool zone; lid on; finish to temp.
  4. Rest and slice. Manage flare-ups by shifting zones.

Add a small chunk of hardwood for a light smoke kiss.

Grill — Gas (Sear Burner)

Best for: weeknight Ribeyes/Strips

  1. Preheat 10–15 min to max; sear burner on high.
  2. Sear 2–4 min/side; reduce heat if needed.
  3. Finish over a cooler zone to target temp.
  4. Rest 3–10 min before slicing.

Sous Vide + Sear

Best for: Filet, Wagyu/Kobe, precise doneness

  1. Bag steak with salt (and aromatics if desired). Cook 1–3h at target bath temp.
  2. Chill 5–10 min (fridge or ice bath); pat very dry.
  3. Sear in smoking-hot pan 45–60 sec/side.
  4. Rest briefly; slice and serve.

Chilling tightens surface for a superior crust.

Broiler/Salamander

Best for: thinner NY Strips, quick weeknights

  1. Preheat broiler and a heavy pan/rack near the element.
  2. Cook 3–5 min/side; flip once.
  3. Finish with butter; rest.

Smoke + Sear

Best for: Tomahawk, thicker roasts/steaks

  1. Smoke at 200–225°F to ~10–15°F below target.
  2. Sear on cast-iron or blazing grill 60–90 sec/side.

Keep smoke clean (thin blue), not white.

Plancha/Griddle

Best for: Skirt, Flank

  1. Preheat steel to ripping-hot.
  2. Sear thin steaks 60–120 sec/side.
  3. Slice thinly across the grain.

Torch-Finish (with Pan Assist)

Use a culinary torch to touch up crust after sous vide or low-temp cooking; always pair with a pan sear for best flavor.

Troubleshooting & Rescue

Gray Band

Lower sear time and finish gently (reverse-sear). Flip more frequently.

Pale/Soggy Crust

Pat drier; hotter pan; less crowded; finish with butter only at the end.

Over-Rendered Wagyu

Drop target to rare–MR; shorter sear; rest briefly to keep fat luscious.

Match the grade and feeding style to method: Grain-Fed is forgiving at high heat; Grass-Fed is leaner — cook slightly cooler and don’t overshoot. For maximal marbling choose USDA Prime or explore Wagyu/Kobe.

Food Safety & Rest

  • Use an instant-read thermometer; target doneness is on our Steak Temperature Chart.
  • Typical rest: 3–10 minutes depending on thickness; tent loosely.

Steak Cooking Methods — FAQs

What’s the single best way to cook steak at home?

Pan-sear + butter baste for 1" steaks; reverse-sear for 1.5–2"+ steaks and Dry-Aged.

Reverse-sear vs pan-sear — which gives a better crust?

Both can be elite. Reverse-sear gives the most even interior; finish with an ultra-hot sear for crust.

Best method for Wagyu/Kobe and Filet?

Sous vide + quick sear or gentle reverse-sear to preserve tenderness and fat texture.

How do I avoid flare-ups on a charcoal grill?

Use two-zone fire; move steak to the cool side when fat drips ignite; keep lid on to control oxygen.

What doneness should I choose?

Most marbled steaks shine at medium-rare to medium. See our temperature chart.