Beyond Meat has expanded its plant-based lineup with two newer “steak” options, aiming to deliver a more convincing chew and richer, beef-like savor than many earlier meatless cuts. Instead of treating these as one-size-fits-all replacements, it helps to think of them as different tools for different meals: one may shine in quick, sauce-forward dishes, while the other is better when you want bigger pieces and a heartier bite.
What these products are trying to solve
Plant-based “steak” is a tougher challenge than burgers or ground meat because steak is judged less by seasoning and more by fiber, bite, and juiciness. The newest generation of products (including Beyond’s) tends to focus on:
- More pronounced texture (a layered or fibrous tear rather than a uniform sponge).
- Browning and surface sear for that savory crust.
- Fat simulation so the interior doesn’t eat dry.
- Versatility across skillet, air fryer, or quick sautés.
How they taste and feel (the parts shoppers actually notice)
When evaluating plant-based steak, the most common deal-breakers are an overly soft interior, a “processed” aftertaste, or pieces that don’t hold up in cooking. With Beyond’s newer steak products, expect a profile that generally leans savory and well-seasoned, with texture that’s designed to be chewier and more substantial than typical plant-based strips.
Flavor
- Most convincing in savory applications: dishes with pan sauce, peppercorn-style sauce, chimichurri, teriyaki, or fajita seasoning tend to highlight the best qualities.
- Less convincing “naked”: if you’re looking for a simple salted-and-peppered steak experience, plant-based options can still taste flatter than animal beef without a sauce or marinade.
Texture
- Better bite than many older meatless steaks, especially when seared properly.
- Watch for overcooking: like many plant-based proteins, pushing it too long can make it tougher and drier rather than juicier.
Cooking guide: how to get the best results
The biggest factor in whether you’ll like plant-based steak is technique. The goal is usually a fast cook with good browning.
Skillet method (most reliable)
- Preheat a skillet until hot (medium-high).
- Add a small amount of oil and let it shimmer.
- Sear pieces in a single layer to encourage browning rather than steaming.
- Finish with a quick sauce or a knob of plant-based butter for richness.
Air fryer method (easy, less mess)
- Use when you want convenience and even heating.
- Expect slightly less “crust” than a skillet sear unless you finish in a pan.
Marinades and sauces that work especially well
- Classic steakhouse: black pepper, garlic, a splash of soy sauce, and a little acidity (lemon/vinegar).
- Fajita: lime, cumin, smoked paprika, and sautéed peppers/onions.
- Teriyaki: sweet-salty glaze helps round out any plant-protein notes.
- Chimichurri: herbs + acid + oil provide brightness and richness.
Shopping guide: who should buy Beyond’s plant-based steak?
Buy it if…
- You want a weeknight protein that cooks quickly and works in bowls, tacos, stir-fries, salads, or pasta.
- You’re reducing meat but still crave a chewy, savory center-of-plate option.
- You like meals where sauce and seasoning are part of the plan.
Skip it if…
- You’re trying to replicate a thick-cut steak experience with minimal seasoning.
- You strongly dislike any “packaged” or “processed” flavor notes in meat alternatives.
- You prefer slow-cooked, fall-apart tenderness (plant-based steaks generally do better with fast, high-heat cooking).
What to serve with it
To make plant-based steak feel more satisfying, pair it with sides that add either richness or contrast:
- Rich: mashed potatoes, roasted sweet potatoes, creamy polenta.
- Bright: arugula salad with citrus vinaigrette, pickled onions, roasted tomatoes.
- Smoky: grilled peppers, charred corn, paprika-roasted cauliflower.
Bottom line
Beyond Meat’s newest steak products are best approached as high-convenience, sauce-friendly steak alternatives: promising for quick meals, stronger when seared, and most enjoyable when paired with bold flavors. If you’re shopping for a plant-based protein that can stand in for sliced steak in bowls and skillets, these newer options are worth trying—just don’t expect a perfect replica of a classic steakhouse cut.