5 Strange Steak Cooking Methods You Have to See to Believe

(For the hungry, the curious, and the chronically online)

Everyone has their ideal way to cook a steak. Whether you swear by a sizzling cast iron, an open flame, or sous vide precision, the goal is always the same — a juicy, perfectly cooked masterpiece. But in the age of viral food trends and kitchen hacks, some steak lovers are rewriting the rules entirely… and the results are equal parts inventive, confusing, and just plain bizarre.

Since prehistoric times, steak has been a staple — from roasting over an open fire to mastering the perfect reverse sear. But as culinary techniques evolved, so did the urge to push boundaries. Across cultures and kitchens, people have found some truly unconventional ways to cook their beloved beef. And while some of these experiments deliver surprisingly tasty results, others will make you wonder if they’re cooking dinner or just trying to break the internet.

Some of these methods might actually get you to steak heaven. Others? Well, let’s just say you might be eyeing a salad instead. Either way, we’ve rounded up five of the weirdest, wildest steak-cooking methods out there.

1. The Toaster Steak: Bread’s Out, Beef’s In

Believe it or not, some adventurous souls are ditching the grill and sliding their steaks straight into a toaster. The process is simple: trim the steak so it fits into the toaster slots, season it up, and toast it on the second-highest setting. Then, wait for that familiar “pop” — only this time, instead of warm bread, it’s (hopefully) warm beef.

The idea is that the toaster’s coils cook the steak evenly on both sides. In theory, it’s like a miniature vertical broiler. In practice? It’s… risky. Butter is a no-go (unless you want an impromptu kitchen fire), and fat drippings can create a smoky mess.

If the steak pops up undercooked, you simply toast it again — though at that point, you might be questioning your life choices. Also, let’s be real: you’ll probably need to buy a new toaster afterward. Is it worth it? We’ll let you decide.

2. Dishwasher Sous Vide: Dinner While You Do the Dishes

This method sounds like an internet prank, but it’s an actual thing. Like traditional sous vide, it starts with seasoning the steak and vacuum-sealing it in a heat-safe bag. But instead of using a water bath, you place the sealed steak into your dishwasher, close the door, and run a full wash cycle at 122°F for 90 minutes.

The dishwasher creates a warm, steamy environment that slowly cooks the steak to a perfect medium-rare — in theory. And yes, your dinner cooks while the lunch dishes get cleaned. Talk about multitasking.

But before you toss your ribeye into the silverware rack, be warned: if the seal isn’t airtight, you could end up with a detergent-flavored disaster. It’s a method that blurs the line between convenience and chaos. Still, for those short on time (and cookware), it’s hard not to admire the ingenuity.

3. Waffle Iron Steak: A Breakfast Twist on Dinner

If you’ve ever stared at your waffle maker and wondered what else it could do, you’re not alone. Some steak lovers have turned this breakfast staple into an unlikely steak-cooking device. The method? Preheat your waffle iron until it’s piping hot, season your steak, and place it directly onto the grid. Close the lid and let it cook for about 8–10 minutes, depending on thickness.

The result is a steak stamped with deep, golden waffle-grid marks — a texture that’s visually striking, if nothing else. It’s a fun, quirky take that adds a playful twist to dinner, and some swear by the extra crispy sear from the iron’s high heat and close contact.

But a word of caution: don’t skip the nonstick spray. Cleaning bits of beef out of those tiny squares is not how you want to end the night. And while the waffle iron’s heat can work wonders on thinner cuts, thicker steaks may need additional time or a quick sear afterward to finish the job.

Would we swap our grill for this method? Probably not. But it’s certainly a conversation starter — and an unexpected way to serve “steak and eggs” at brunch.

4. Pink Himalayan Salt Rock: Cooking on a Slab of Salt

For those who like their cooking methods with a touch of flair, enter the Himalayan salt rock. This technique involves slowly heating a block of pink salt over an open flame or in the oven, then cooking the steak directly on its surface.

Preheating the salt block takes patience: you’ll need to gradually increase the heat over an hour to avoid cracking the slab. Once it’s hot (test by sprinkling a few drops of water to see if they sizzle), lay your seasoned steak right on top. Flip after a few minutes, depending on thickness, and let the salt infuse a subtle, natural seasoning into the meat.

The result? A tender, lightly salted steak with a mineral-rich flavor. The downside? Heating the block takes almost as long as cooking the steak itself. And at $40–$70 per salt rock, it’s an investment in both time and money. Still, it’s undeniably cool — and makes for a great dinner party trick if you’re trying to impress.

5. Clothing Iron Steak: Pressed to (Questionable) Perfection

Why use a kitchen appliance when your laundry room has what you need? Some daring home cooks have discovered that a regular clothing iron can double as a steak press. Simply season the steak, wrap it tightly in foil (leave a few vents for steam), and press the hot iron onto one side for 4–5 minutes. Flip, repeat, and voilà: steak by way of your wardrobe.

It works best with thinner cuts — thicker steaks might not cook evenly without extra time or heat. And yes, it feels as absurd as it sounds. But for dorm rooms, hotels, or kitchens in a pinch, it’s a hack that proves necessity (or maybe boredom) is the mother of invention.

Would we recommend this over a real grill or pan? Probably not — but hey, it’s a fun story to tell. Just maybe keep your iron dedicated to clothing after this experiment.

___

Steak may be timeless, but the ways we cook it are endlessly evolving. Some of these might earn you the title of kitchen innovator; others might have your friends calling for takeout instead. Either way, they remind us that food is as much about fun and experimentation as it is about flavor.

So… which one are you brave enough to try? Or are you sticking with the grill, thank you very much?