If you're serious about steak, you know there's more than one way to cook the perfect one. At Butcher Box, we pride ourselves on providing premium cuts that deserve just the right cooking technique to bring out their full flavour. Whether you're a seasoned home cook or just starting out, this guide will walk you through ten of the most delicious and rewarding ways to prepare steak — all achievable in your own kitchen.

From fast pan sears to low-and-slow smokes, each method is paired with the right Butcher Box cut so you get restaurant-quality results at home.

1. Pan-Searing (Cast Iron or Stainless Steel)

Best for: Ribeye, Sirloin, Tenderloin

Pan-searing is a classic for a reason. The high heat of a pan forms a savoury crust while keeping the interior juicy.

Simple Steps:

1. Bring steak to room temperature and pat dry (this can take up to 1 hour for a regular-sized steak).

2. Lightly coat the steak in oil and season with salt only (pepper can burn at high heat).

3. Heat cast iron pan until smoking hot.

4. Sear steak 2–3 minutes per side.

5. Add butter, garlic, and herbs; baste for 1 minute (this step is completely optional).

6. Rest steak for 5 minutes before slicing. After slicing, sprinkle a pinch of salt and this is when you add freshly cracked black pepper.

2. Grilling (Charcoal or Gas)

Best for: Rump, Ribeye, Sirloin, Skirt, Bavette, Hanging Tender

Nothing beats the flavour of a steak grilled over open flame. Charcoal adds smokiness, while gas is quick and convenient.

Simple Steps:

1. Close the BBQ lid and preheat grill to high heat until smoking.

2. Lightly coat the steak in oil and season with salt only (pepper can burn at high heat).

3. Oil the grates lightly. Place steak over direct heat.

4. Grill 3–4 minutes per side.

5. Move to indirect heat to finish cooking if it hasn’t achieved target temperature.

6. Rest for 5 minutes before slicing. After slicing, sprinkle a pinch of salt and this is when you add freshly cracked black pepper.

3. Reverse Searing

Best for: Thick cuts like Tomahawk, Tenderloin & Roasts

This technique gives you edge-to-edge perfection.

Simple Steps:

1. Preheat oven to 120°C (250°F).

2. Place meat on a wire rack and cook until internal temp is 10°C below target doneness.

3. Heat a pan or BBQ until smoking hot.

4. Sear beef 1–2 minutes per side and check the meat has reached desired doneness.

5. Rest for 5–10 minutes before slicing.

4. Sous Vide + Sear

Best for: Premium cuts (Ribeye, Tenderloin, Sirloin) and larger cuts

Sous vide gives consistent, fool proof doneness every time.

Simple Steps:

1. Vacuum seal steak with salt and herbs.

2. Cook in water bath (e.g. 54°C for medium-rare) for 1–2 hours.

3. Remove, pat dry, and heat a pan until smoking hot.

4. Lightly oil steak and season with salt, then sear 30–60 seconds per side for a crust.

5. Slice and serve immediately.

5. Oven Roasting

Best for: Whole Tenderloin, Tri-tip, Sharing Steaks

Great for entertaining large groups or preparing thick cuts.

Simple Steps:

1. Preheat oven to 180°C (350°F) and also a pan until smoking hot.

2. Oil beef and season generously with desired seasoning or herbs. Sear steak on all sides in the hot pan.

3. Transfer to oven and roast to desired internal temp.

4. Rest for 10 minutes before slicing.

6. Smoking

Best for: Ribeye Roast, Chuck Roast, Sirloin Roast, Picanha Roast

Low and slow cooking develops a deep, smoky flavour that enhances the natural richness of the beef.

Simple Steps:

1. Preheat smoker to 100–115°C (212–239°F).

2. Add presoaked hardwood chips (oak, hickory, etc.).

3. Lightly oil and season steak, then place over indirect heat. Make sure the exit vent is positioned over the steaks.

4. Smoke until internal temp is about 10°C below your target doneness.

5. Add charcoal to increase heat and sear quickly to finish.

6. Rest steaks for 5 minutes and roasts for 10–15 minutes before slicing. Then slice and serve.

7. Broiling (Oven Grill Function)

Best for: Ribeye, Sirloin, Flank, Flat Iron, Denver, T-Bone

A great option when you don’t have access to a grill. The intense top-down heat of the broiler creates a beautiful crust similar to grilling — without stepping outside.

Simple Steps:

1. Bring steak to room temperature and pat dry (up to 1 hour for regular cuts).

2. Lightly coat with oil and season with salt only (pepper can burn under the broiler).

3. Preheat broiler on high and set oven rack 4–6 inches from the heat source.

4. Place steak on a broiler pan or wire rack over a baking tray.

5. Broil 3–5 minutes per side, depending on thickness. Watch closely to avoid burning.

6. Rest steaks for 5 minutes, then slice and serve with a pinch of salt and freshly cracked black pepper.

8. Teppanyaki / Plancha / Flat Grill Cooking

Best for: Shabu Shabu, Yakiniku Cuts, MB8-9+ Wagyu

Perfect for quick, high-temp surface cooking with rich cuts.

Simple Steps:

1. Heat flat grill or plancha until very hot.

2. Lightly oil, season, and add steak slices.

3. Cook 10–30 seconds per side.

4. Serve immediately with dipping sauces.
   

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9. Reverse Grill Searing (BBQ Version of Reverse Sear)

Best for: Tomahawk, Ribeye, Porterhouse or T-bone

Control and flavour come together with this BBQ technique.

Simple Steps:

1. Set up your BBQ with two zones — one side with direct high heat and the other cooler for indirect cooking.

2. Lightly oil and season your steak, then place it over the indirect heat zone.

3. Close the lid and cook until the internal temperature is about 10°C below your target doneness.

4. Move the steak to the direct heat zone and sear for 1–2 minutes per side to form a crust.

5. Rest steaks for 5 minutes and roasts for 10–15 minutes before slicing. Then slice and serve with a pinch of salt and freshly cracked black pepper.

10. Progressive Rest & Sear 

Best for: Any larger steak cut

This method involves short bursts of heat followed by resting intervals. It takes longer than traditional methods but delivers exceptional texture and even cooking.

Simple Steps:

1. Bring steak to room temperature and pat dry.

2. Lightly oil and season with salt only (add cracked pepper after slicing).

3. Preheat your BBQ or pan to high heat. If using a BBQ with charcoal and wood chips, the extended time on the grill will infuse deeper smoky flavour.

4. Sear steak for 10-15 seconds per side.

5. Remove from heat and rest for 2-3 minutes.

6. Repeat the sear-rest, slightly extending each sear by 5 or so seconds depending on thickness. Repeat until the steak reaches just below your target internal temperature.

7. As you near your target temperature, use a meat thermometer after each rest to check internal doneness. Continue sear-rest cycles until the steak reaches your final desired temperature.

8. Once it reaches the target temperature, do not return the steak to the heat. Begin the final rest.

9. After resting for at least 5 minutes, slice the steak, then sprinkle with a pinch of salt and finish with freshly cracked black pepper.

11. Steak Tartare (Raw Preparation) — Bonus Tip

Best for: Tenderloin & Rump (must be very fresh)

A French bistro classic that’s all about purity of flavour.

Simple Steps:

1. Request the freshest cut of beef tenderloin and keep it well-chilled before preparation.

2. Dice finely and mix with mustard, shallots, capers, and egg yolk.

3. Season with salt and pepper.

4. Serve with toast or crackers.

What You Can Expect When Buying Different Types of Steak

At Butcher Box, we offer a variety of premium steak types, each with its own characteristics. Here's what to expect:

Grass-Fed Steak

• Leaner and slightly firmer in texture with a stronger, more natural beef flavour

• Raised on open pasture with no grain supplementation

• Best cooked rare to medium-rare to avoid drying out

• Favoured for its clean taste and ethical sourcing

Grain-Fed Steak

• Excellent balance of marbling and tenderness, providing rich flavour without being overly fatty

• Often has a slightly sweet, buttery taste from a controlled grain diet

• Consistent texture makes it ideal for a wide range of cooking styles — grilling, pan-searing, sous vide, or roasting

• Popular choice for those who want flavour and tenderness without the richness of Wagyu

Corn-Fed Steak

• Intensely marbled with a rich, sweet, buttery flavour profile

• Finished on a high-energy corn diet for enhanced fat content

• Ideal for high-heat cooking methods like grilling or broiling

• Very tender with a melt-in-your-mouth texture

Wagyu MB5-7

• Beautifully marbled without being excessively fatty

• Offers a luxurious yet balanced mouthfeel and flavour

• Performs well across multiple methods — pan-searing, sous vide, or grilling

• Perfect for indulgent meals where flavour and tenderness matter

Wagyu MB8-9+

• The pinnacle of marbling and decadence, with extraordinary richness

• Incredibly soft, almost buttery texture that melts on the tongue

• Best suited to fast cooking methods like Japanese-style grilling or flash searing

• Ideal for sharing in small portions due to its richness

Where to Buy the Best Steak Cuts in Singapore

Whether you're grilling a ribeye or slow-roasting a tenderloin, Butcher Box offers Singapore’s widest selection of premium steaks:

• Grass-fed Angus from King Island

• Grass-fed Angus MB4+ from Little Joe

• Grain-fed Black Angus from Tender Valley

• Corn-fed Angus Prime from Linz Heritage

• Australian Wagyu MB5–9+ from W Black, Stone Axe and Blackmore

• Shabu Shabu & Yakiniku Cuts

• Dry-aged steaks aged in-house

Order online with islandwide delivery or visit our stores for expert recommendations.

Final Tips for Perfect Steak Every Time

• Let your steak come fully to room temperature — this can take up to an hour and ensures even cooking

• Lightly oil and season with salt only before cooking; add cracked pepper after slicing to avoid burning

• Always use a meat thermometer — temperature is more accurate than time when aiming for your preferred doneness

• Let steaks rest for at least 5 minutes (and roasts for 10–15 minutes) to keep juices locked in

• Slice against the grain for maximum tenderness and flavour

Ready to elevate your steak nights?

Explore our full range of steak cuts and cooking guides at Butcher Box Singapore — because the best meals start with the best meat.