If you’re like most people, you probably cook your steak the same way every time.

But what if there were better ways?

We decided to test four different ways to cook steak on an outdoor fireplace + one secret method!

The Steak We Used

For this experiment, we used Angus Scotch Fillet, a cut known for its rich marbling and deep flavour.

Scotch fillet has a large strip of fat running through the centre. While that fat delivers incredible flavour, it can also be difficult to render properly when cooking thick steaks.

To keep the comparison fair, every method used:

  • The same Angus Scotch fillet

  • The same thickness

  • Only salt for seasoning

Why only salt?

Because when you’re cooking over real fire, the smoke and heat do most of the flavour work for you.

Method 1: Skewered Over the Fire

The first steak was cooked on a skewer over hot embers.

Using the swing frame on the outdoor fireplace, the steak slowly rotated above the fire, cooking gradually from the radiant heat of the embers.

This method takes patience, around 45–60 minutes, but it allows the fat to render slowly while building flavour from the fire.

Once cooked, the steak was sliced and given a quick sear to finish.

Result:
Juicy, smoky, and incredibly tender.

Method 2: “Steak on a Plate”

This method might trigger you!

Instead of cooking the steak whole, the meat is cut into strips before cooking.

Why?

Because the fat inside a scotch fillet can be hard to fully render when cooked as one thick piece. Cutting it first allows the fat to melt down quickly while still achieving a great crust.

The slices are quickly seared on a hot plate and then served directly onto a plate with salt.

The steak rests briefly, allowing the juices to collect in the bottom of the plate.

Then you simply eat it by hand, and yes, drink the juices at the end.

Result:
Incredibly flavourful and surprisingly efficient.

Method 3: Hot Plate with Garlic Butter

This is a classic crowd favourite.

The steak is cooked on a hot plate until a crust forms, then garlic butter is added to baste the meat.

One key tip: butter burns easily on very hot surfaces, so it’s best added towards the end of cooking.

The butter melts into the steak, creating a rich flavour without overpowering the meat.

Result:
Juicy, buttery and full of flavour.

Method 4: Grill Over Open Flame

The fourth method was the most traditional: cooking the steak directly on the grill.

The grill allows flame and smoke to pass through the grates, creating a deeper crust and subtle smoky flavour.

Compared to the hot plate, the grill produced a more pronounced sear.

Result:
Great crust and classic smoky flavour.

Method 5: ??? + Final Results

The final method was the wildcard. Watch till the end of the video to find out how we cooked the last steak and find out which method wins overall!