The Top 10 Rankings for Cooking a Steak

Donald Clark
The Top 10 Rankings for Cooking a Steak

 The Top 10 Rankings for Cooking a Steak 

Steak is one of life’s purest pleasures. Few things can match the sound of sizzling beef hitting hot metal, the aroma of seared fat, and the joy of cutting into a juicy, perfectly cooked ribeye or strip. But here’s the thing: not all cooking methods are created equal. Some honor the steak. Others… well, they commit culinary crimes.

Let’s count down from #10 to #1, ranking the most common ways to cook a steak — from “why bother” to “call your friends, the grill’s on fire.

#10 – Crock Pot (Slow Cooker)

  • Verdict: The slow cooker has its place — braises, shredded beef, stews — but not steak. A ribeye or strip turns mushy and lifeless in 8 hours of wet heat.

  • Pros: Tender meat if you’re cooking chuck or short ribs.

  • Cons: Zero crust, zero sizzle, zero steak magic.

  • Rating: 2/10 – Great for stew, terrible for steak night.

#9 – Oven (Broiling or Baking)

  • Verdict: The oven can cook a steak, but it lacks the searing power you need. The result? Even cooking, but no bold crust. Works better as a finishing move than a primary method.

  • Pros: Good for finishing after searing on the stovetop.

  • Cons: Bland on its own; easy to overcook.

  • Rating: 4/10 – Functional, but not memorable.

#8 – Air Fryer

  • Verdict: Believe it or not, the air fryer does a passable job. It cooks evenly and keeps things juicy, but the “crust” is never as satisfying as cast iron or charcoal.

  • Pros: Fast, convenient, smoke-free.

  • Cons: Texture feels more roasted than seared.

  • Rating: 5/10 – Weeknight emergency steak tool, not weekend wow factor.

#7 – Stainless Steel Pan

  • Verdict: Stainless steel heats quickly and evenly, and with the right technique, you’ll get a solid sear. But it doesn’t hold heat like cast iron, and sticking can be an issue.

  • Pros: Clean flavor, easy oven transitions, sleek cookware.

  • Cons: Less forgiving than cast iron, prone to hot spots.

  • Rating: 6/10 – Respectable, but second fiddle to cast iron.

#6 – Blackstone Griddle (Flat Top)

  • Verdict: Outdoor flat-tops are booming, and they deliver a cast-iron-style crust on multiple steaks at once. Perfect for entertaining, smash burgers, or thinner cuts.

  • Pros: Big cooking surface, great crust, outdoor fun.

  • Cons: No smoky flavor, and crowding can cause steaming.

  • Rating: 7/10 – Solid option, especially for steak parties.

#5 – Caveman Style (Direct on Coals)

  • Verdict: Throwing your steak right on the coals is primal, smoky, and honestly delicious if you do it right. Not an everyday choice, but unforgettable.

  • Pros: Bold, smoky char and unforgettable experience.

  • Cons: Messy, risky, and not great for thin cuts.

  • Rating: 7.5/10 – Pure fun, with a flavor punch.

#4 – Gas Grill

  • Verdict: The gas grill is the weeknight warrior. It’s convenient, quick, and consistent. You’ll get nice grill marks and good flavor — though not as deep as charcoal.

  • Pros: Reliable, easy temperature control, great for volume cooking.

  • Cons: Lacks that smoky flavor and “wow” factor.

  • Rating: 8/10 – Solid performer, practical, and dependable.

#3 – Cast Iron Skillet

  • Verdict: The home kitchen king. Cast iron gives you an unbeatable crust, butter-basting options, and that restaurant-quality vibe.

  • Pros: Superior sear, flavor-packed crust, versatile.

  • Cons: Smoky indoors, can only cook a couple at a time.

  • Rating: 9/10 – If you can only pick one indoor method, this is it.

#2 – Sous Vide + Sear

  • Verdict: Precision meets perfection. Sous vide brings steak to your exact desired doneness, then a ripping-hot sear locks in the crust.

  • Pros: Foolproof results, edge-to-edge doneness, great for thick cuts.

  • Cons: Requires gear, time, and patience.

  • Rating: 9.5/10 – Geeky but glorious — the most consistent method there is.

#1 – Charcoal Grill 🏆

  • Verdict: The undisputed king. Steak over hardwood charcoal delivers everything: smoky depth, crusty sear, juicy center, primal vibes. It’s the best of all worlds.

  • Pros: Unmatched flavor, classic ritual, works with any cut.

  • Cons: Takes time, cleanup is messier.

  • Rating: 10/10 – The steak lover’s holy grail.

 

 

🕒 Doneness Cheat Sheet

No matter which method you pick, temperature matters:

  • Rare: 120–125°F

  • Medium Rare: 130–135°F

  • Medium: 140–145°F

  • Medium Well: 150–155°F

  • Well Done: 160°F+

Always rest your steak 5–10 minutes before slicing to keep those juices where they belong.

 

 

🎉 Final Thoughts

Every method of cooking steak has its time and place, take advantage of the some of our unbeatable offers and try them all for yourself.

  • Want convenience? Go gas grill or air fryer.

  • Craving smoky flavor? Charcoal or caveman style are your friends.

  • Want absolute precision? Sous vide has your back.

  • Hosting a backyard crowd? Blackstone or gas grill shine.

  • Indoors on a cold night? Cast iron all the way.

But if you want the ultimate steak experience, nothing beats firing up charcoal and letting fire, smoke, and beef work their magic.

Because when it comes to steak, there’s no wrong way — just some ways that are more right than others.