How to Make Steak At Home: 4 Ways

Steak night doesn’t have to mean expensive cuts or a special occasion.

At Black’s Barbecue in New Braunfels, we cook a lot of meat, but that doesn’t mean every steak needs to be a two-inch thick Wagyu ribeye. Most folks just want a good steak they can cook at home on a weeknight without spending a fortune.

In this guide, Brandon from Black’s Barbecue shows you how to cook steak four different ways using simple equipment you probably already have. These are the kinds of steaks you can grab from the grocery store and throw on the grill after work.

The only seasoning we’re using is salt and pepper. All you need is good beef and a few different cooking methods to see how the flavor changes.

Here are the four ways we’re cooking them.

1. Pan-Seared Steak

A quick and reliable way to prepare steak is by searing it in a hot pan.

For this method, heat a carbon steel or cast-iron pan until it’s very hot, then add a little fat. Brandon uses beef tallow, but any high-heat oil will work.

Lay the steak in the pan carefully, always placing it away from you so hot oil doesn’t splash back.

Because these steaks are thinner, they only need about two minutes per side.

Watch the edges of the steak while it cooks. When they start to brown and caramelize, that’s usually your sign that it’s ready to flip.

This method gives you a nice crust and classic steak flavor. It’s straightforward and reliable.

2. Steak Directly on the Grill

Next up is the classic way most people cook steak: directly over charcoal on a grill.

Place your steak directly over the hot coals and let it cook for a few minutes before moving it. If you try to flip it too early, it may stick to the grates and tear off the crust.

When the steak naturally lifts from the grill with little resistance, give it a quarter turn to try to develop grill marks.

Cooking over charcoal adds another layer of flavor. As the fat drips onto the hot coals, it creates little bursts of smoke that rise and flavor the meat.

It’s one of the reasons charcoal grilling has such a distinct taste.

3. Caveman Style Steak

This method is exactly what it sounds like.

Instead of using grill grates, the steak is placed directly on the hot coals.

It sounds wild, but it works surprisingly well if you’re using clean lump charcoal or hardwood coals. Avoid quick-light charcoal or anything with chemical starters.

Before placing the steak on the fire, knock off the loose ash from the coals. Then set the steak directly on top.

This method cooks very quickly, so you’ll want to watch it closely.

The flavor ends up being more intense than grilling. You get strong smoke, a deep sear, and a little bit of that wood-fired taste.

It’s different, but in a good way.

4. Reverse Sear Steak

The final method is the reverse sear, and it’s Brandon’s personal favorite.

With a reverse sear, you cook the steak slowly first, then finish it with a hot sear.

Start by placing the steak on a smoker or grill at a low temperature and bring the internal temperature up to about 115–120°F.

Once it reaches that point, move it to a hot pan and give it a quick sear.

The big advantage of the reverse sear is that it cooks the steak evenly. Instead of having a gray band around the outside and pink in the center, the temperature stays consistent throughout the meat.

If you don’t want smoke flavor, you can do the same process in your oven at about 225°F before finishing it in a pan.

What Each Method Tastes Like

Cooking the same steak four different ways gives you four very different results.

The pan-seared steak is simple and straightforward. You taste the beef, the salt, and the pepper.

The grilled steak adds a char flavor from the drippings hitting the coals.

The caveman steak pushes that flavor even further. Cooking directly on the coals gives it a stronger smoky taste.

The reverse sear steak tends to look the best and has a subtle smoke flavor layered over a perfectly even interior.

Each one has its place depending on the flavor and texture you’re after.

The Bottom Line

You don’t need expensive steaks or fancy equipment to enjoy a great steak dinner.

A simple cut from the grocery store, some salt and pepper, and a hot fire can go a long way. Whether you’re cooking in a pan, over charcoal, or directly on the coals, each method brings something different to the table.

The best way to figure out your favorite is to try them yourself.

Watch the full video.