Grilling

• Grilling is one the most basic ways to cook a steak because it adds a charred taste and brings out the natural flavors of the steak. The steak is positioned closely over heat from charcoal or gas to cook the steak from the outside in. This high heat puts tougher cuts of meat at a risk of drying out because the temperature can absorb the little moisture the meat has. Grilling typically works best for steaks that are already tender, such as fillets, porterhouse or ribeye. Tougher cuts of steak can be grilled successfully if they are soaked in a tenderizing marinade, such as red wine or citrus, to break down any connective tissue fibers.

Broiling

• Broiling is similar to grilling, but it is done indoors using the broiler of an oven. The main difference between grilling a steak and broiling it is the position of the heat source. Grilling uses a heat source that is underneath the steak, while the heat source for broiling is above the steak. The steaks that work best for broiling are the same as the ones that can be successfully grilled.

Braising

• Braising is a cooking method that is primarily used for cuts of steak that are tough and contain a high percentage of connective tissues. The method involves placing the steak in a pot and coating it with a liquid, such as broth or wine. The pot is covered with a lid and simmered for a long period of time, usually around 45 minutes, until the steak is tender and shreds easily with a fork. Steaks that usually work best with braising are flank steak, eye of round or bottom round (also referred to as Swiss steak).

Sautéing

• Sautéing, also referred to as pan frying, uses a small amount of fat (such as oil, butter or a combination of the two) to heat a steak through in a pan on the stovetop. This cooking method can be used effectively for both tender and tough cuts of steak. The fat adds extra flavor to already tender cuts of steak, but works well for tough steaks, especially if the steak is cut into thin strips. Cutting the steak into small pieces helps break up the connective tissues and using a pan is the only way to easily heat the meat through.