How to Make Chicken Taste Like Steak: 7 Easy Tricks That Actually Work!

Ever looked at your chicken breast and wished it was a juicy ribeye instead? You’re not alone! As a budget-conscious meat lover, I’ve spent years perfecting methods to transform boring chicken into something that satisfies my steak cravings without breaking the bank.

Whether you’re watching your wallet, reducing red meat consumption, or just want to impress dinner guests with a clever culinary trick, these techniques will elevate your humble chicken to steakhouse status. Let’s dive into my 7 favorite methods for making chicken taste remarkably like steak!

Why Make Chicken Taste Like Steak?

Before jumping into the how-to, let’s quickly cover why you might want chicken that tastes like steak:

• Chicken is generally cheaper than beef
• It’s lower in calories and fat
• Many people need to limit red meat for health reasons
• It’s a fun culinary challenge!

Now let’s get cooking!

7 Simple Steps to Give Chicken a Hearty, Beefy Flavor

1. Choose the Right Cut: Boneless, Skinless Chicken Breasts

The foundation of steak-like chicken starts with selecting the right cut. Boneless skinless chicken breasts are ideal because

• They’re lean and tender when cooked properly
• Their neutral flavor accepts seasonings well
• The texture can mimic steak when prepared correctly

Chicken thighs have more fat and connective tissue, giving them a texture closer to pork or lamb Stick with breasts to get as close to a steak texture as possible

2. Pound It to Even Thickness

This step is crucial and often overlooked! Pounding chicken:

• Creates an even thickness similar to steak
• Tenderizes the meat for easier chewing
• Helps it cook evenly

Place each chicken breast between two pieces of plastic wrap and use a meat mallet (or heavy rolling pin) to pound each piece to about 1/2 inch thickness. Don’t be shy – really give it some good whacks!

3. Season Generously with Salt and Pepper

One of the biggest differences between restaurant food and home cooking is seasoning levels. For steak-like chicken:

• Season MUCH more heavily than you think is necessary
• Use coarse kosher or sea salt for that steakhouse crunch
• Add plenty of freshly ground black pepper
• Don’t be afraid – most of it stays on the surface!

I typically use about 1 teaspoon of salt per breast, which seems like a lot but creates that savory crust we associate with good steak.

4. Sear in a Screaming Hot Cast Iron Skillet

The secret to that beautiful steak-like crust? High heat and the right pan!

• Preheat a cast iron skillet until it’s smoking hot
• Add 1-2 tablespoons of oil with a high smoke point (avocado works great)
• Place seasoned chicken in the pan and DON’T TOUCH IT for 3-4 minutes
• Flip once and cook another 3-4 minutes

This creates that gorgeous brown crust that’s packed with flavor. The Maillard reaction that happens during searing is what gives steak its distinctive taste – and we want the same for our chicken!

5. Add Aromatics: Onions and Garlic

While searing meat, delicious browned bits called “fond” stick to the pan. This is flavor gold! After searing:

• Add 1 diced onion and 2-3 minced garlic cloves
• Sauté until softened, about 3-5 minutes
• Scrape up those browned bits from the bottom of the pan

These aromatics create depth of flavor that helps chicken taste more like beef.

6. Make a Rich Pan Sauce

This is where the magic really happens! A flavorful pan sauce brings everything together:

• Pour in 1/2 cup beef broth (yes, beef broth for chicken!)
• Add 1 tablespoon steak sauce, A1, or Worcestershire sauce
• Scrape any remaining fond off the bottom of the pan
• Let simmer until reduced by half, about 5 minutes
• Optional: finish with a pat of butter for richness

The beef broth is our secret weapon – it adds that distinct “beefy” flavor that makes people think they’re eating steak!

7. Add Mushrooms for Umami Boost

For an extra meaty, umami punch:

• Add 8 ounces sliced cremini mushrooms to the pan with the aromatics
• Cook until browned and softened before making the pan sauce
• Mushrooms naturally contain glutamates that enhance savory flavors

Mushrooms are often served with steak, and they contribute to the illusion we’re creating.

Additional Tips for Maximum Steak-like Flavor

I’ve experimented with dozens of techniques over the years. Here are some of my other favorite tricks:

• Use flavorful oils: Avocado, walnut, or hazelnut oil adds richness
• Add a splash of soy sauce to the pan sauce for deeper color and umami
• Finish with butter: A pat of butter on top as the chicken rests adds richness
• Coffee trick: Mix 1 teaspoon instant coffee granules into your seasoning for deeper flavor (sounds weird, works amazingly!)
• Rest before slicing: Let the chicken rest 5 minutes before cutting, just like you would a steak
• Serve with traditional steakhouse sides: Mashed potatoes, creamed spinach, or grilled asparagus complete the illusion

The Reverse Sear Method

For thicker chicken breasts, try the reverse sear method that steak lovers swear by:

1. Preheat oven to 275°F
2. Season chicken generously
3. Bake until internal temperature reaches 145°F (about 20-25 minutes)
4. Remove and rest for 5 minutes
5. Finish with a quick sear in a screaming hot pan for 1 minute per side

This creates an evenly cooked interior with a perfect crust – just like a fancy steakhouse steak!

Does Steak Seasoning Work on Chicken?

Absolutely! Despite the name, “steak seasoning” is just marketing – it works wonderfully on chicken. The bold spice blend typically contains:

• Salt and pepper (in higher quantities than typical chicken seasonings)
• Garlic and onion powder
• Paprika
• Herbs like thyme or rosemary

I regularly use steak seasonings on chicken, fish, veggies, and even in soups. Experiment with different brands to find your favorite!

What About Ground Chicken?

If you’re working with ground chicken instead of whole breasts, you can still achieve a beef-like flavor:

• Add soy sauce and a little Country Bob’s sauce to ground chicken
• Mix in finely chopped mushrooms (about 25% of the total volume)
• Use beef bouillon powder in your seasoning mix
• Cook in beef tallow instead of regular oil

These techniques give ground chicken a richer, meatier taste that’s more reminiscent of beef.

Serving Your “Steak” Chicken

Complete the illusion with proper presentation:

• Serve with classic steakhouse sides like mashed potatoes
• Add a pat of compound butter on top as it rests
• Use steak knives at the table
• Slice against the grain, just like you would a steak
• Consider a red wine reduction sauce instead of traditional chicken gravy

Health Benefits of Chicken “Steak”

One of the best things about this dish is that you get steak-like satisfaction with chicken’s nutritional benefits:

• Higher in protein, lower in calories compared to real steak
• Less saturated fat
• Lower in cholesterol
• More budget-friendly

You can indulge in that steakhouse experience while still sticking to a healthier eating plan!

FAQ: Your Chicken “Steak” Questions Answered

Can I use chicken thighs instead of breasts?

Yes! Chicken thighs are juicier and more flavorful, making them a great alternative. They won’t have quite the same texture as steak, but the flavor will be amazing.

How long can I store cooked chicken steak?

Store in an airtight container in the fridge for up to 3 days. Reheat gently to avoid drying out.

Can I freeze chicken steak?

Yes, freeze cooked chicken steak for up to 2 months. Thaw in the fridge before reheating.

What’s the best way to reheat chicken steak?

Reheat in a frying pan or griddle over low heat with a splash of water or broth to keep it moist. Avoid the microwave if possible!

Final Thoughts

With these 7 simple steps, you can transform humble chicken breasts into a hearty, beefy meal that’ll satisfy even dedicated steak lovers. The key is to pound for even thickness, season generously, sear for a perfect crust, and create a rich pan sauce with beef flavors.

Next time you’re craving steak but your wallet (or diet) says “chicken,” give these techniques a try! I’m confident you’ll be amazed at how close to steak your chicken can taste. And hey, if anyone asks your secret… well, that’s up to you whether you spill the beans!

Have you tried making chicken taste like steak before? What techniques worked best for you? I’d love to hear your experiences in the comments!