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Pan-seared watermelon steaks are the ultimate summer BBQ dish! This recipe transforms juicy watermelon slices into shockingly chewy and savory vegetarian steaks. With nearly dozens of 5-star reviews and ridiculously easy steps, they’re guaranteed to steal the show at any gathering.

Plate of grilled watermelon steak slices topped with crumbled cheese, chopped herbs, and sauce, with a fork and knife on the side. A grill pan and bowls are visible in the background.
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Your New BBQ Go-To

I know what you’re thinking. “Watermelon steak? Really?” I had the same thought. But after some delicious trial and error, I’m here to tell you—it’s a game-changer, folks.

We’ve made other vegetarian steaks before (seitan steaks, anyone?), but today, we’re transforming sweet, juicy watermelon slices into savory, chewy, “what-is-this-sorcery” vegetarian steaks that will have everyone doing a double take.

Cooking watermelon transforms its distinct granular texture into a slightly chewier texture, almost like raw tuna. The taste becomes less sweet and more savory/smoky (it’s like magic).

Reader rating

★★★★★

“Came out great and tastes just like a steak.” —Robin

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Three grilled watermelon steaks glazed with sauce on a ceramic plate, accompanied by a fork and knife. Small bowls of sauce and crumbled cheese add the perfect touch to this unique watermelon steak dish.
To prevent any splash-ups, gently slide the steaks into your pan. Cook each side for 5 minutes, then increase the heat until the edges are slightly browned.

Key Ingredients

You only need a handful of ingredients for these meat-free steaks. Jump down to the recipe card for exact measurements, this is just an overview!

  • Watermelon: Be sure to use seedless to prevent crunchy surprises while eating.
  • Liquid Smoke: This tricks your brain into thinking you’re eating something closer to steak.
  • Garlic: Just a few minced cloves balance out the sweet flavors of the melon.

Top it!

For the ultimate flavor combo, top your watermelon steaks with crumbled feta, balsamic reduction, and fresh mint leaves (or other fresh herbs).

Watermelon steak, a small jar of oil, liquid smoke, a dish of salt and pepper, and chopped garlic are arranged on a light green surface.

Making Watermelon Steak Is Easy

Be sure to jump to the recipe card for the full printable instructions.

  1. Cut watermelon into thick planks.
  2. Dry the steaks by patting them with a towel.
  3. Flavor them with a brush of seasoned oil.
  4. Saute the steaks in a hot pan.
  5. Serve warm with feta, mint, and balsamic.
Four-step process showing watermelon slices being cut into watermelon steak pieces, dried with a paper towel, and resulting in seedless rectangular portions neatly arranged on a plate.
Slice your watermelon in half lengthwise, then place the flat side down (so it doesn’t roll away!). Cut it into chunky 1 ½ to 2-inch slices. It’s better to go a little thick than too thin. From each slice, carve out a cute little rectangle.

Recipe Testing Notes

Avoid Splatters: I thought it’d be smart to throw sopping-wet pieces of watermelon into a hot pan of grease. Don’t do that. Instead, pat the slices dry with paper towels (for maximum dryness, place them uncovered in the fridge for 1 to 2 hours).

Let It Rest: Just like real steak, you should give your watermelon a few minutes to rest after cooking. This helps it firm up and lock in all those deliciously smoky flavors.

Don’t Blast The Heat: Medium to medium-high heat is your friend here. You want to get a nice sear without scorching the watermelon too early.

Grilled watermelon steak slices topped with crumbled cheese, herbs, and sauce are served on a plate with a fork and knife, next to a grill pan, fresh mint, and small bowls of ingredients.

Plays Well With

These watermelon steaks make the best main course in the summer! Here are some more BBQ favorites to serve alongside them.

Grilled watermelon steak slices topped with crumbled cheese, herbs, and balsamic glaze on a white plate, garnished with fresh mint.
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How To Make A Watermelon Steak (Stove or Grilled)

4.64 from 30 ratings
By: Sarah Bond
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 6 steaks
These pan-seared watermelon steaks are a must-try summer BBQ dish—chewy, savory, and totally unexpected. Easy to make and loved by reviewers!

Ingredients 

  • ½ large seedless watermelon
  • 2 Tbsp olive oil, 30 mL
  • ½ tsp liquid smoke
  • 2 cloves garlic, minced
  • ¼ tsp each salt and pepper
  • Garnish: balsamic reduction*, crumbled feta cheese, chopped fresh mint
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Instructions 

  • Cut: Cut ½ large seedless watermelon in half lengthwise. Place flat side down, and cut 1 ½ inch wide slices. Cut the largest rectangle possible from each of these slices. You should be able to get about 6 steaks from ½ of a watermelon.
    Sliced watermelon pieces and watermelon steak on a wooden cutting board, arranged with the rind and fruit separated, on a light green surface.
  • Dry: Pat each of the steaks dry with paper towels. If you have time, place them in the refrigerator uncovered for 1 to 2 hours to dry out excess moisture. Give them a final pat right before preparing.
    Close-up of three rectangular slices of seedless watermelon steak placed on a white napkin over a white plate, with a green textured background.
  • Flavor: Whisk together 2 Tbsp olive oil, ½ tsp liquid smoke, 2 cloves garlic (minced), and ¼ tsp each salt and pepper. Liberally brush on both sides of watermelon steaks.
    Rectangular slices of watermelon steak on a platter sit next to a bowl of sauce with a basting brush, all arranged on a green background.
  • Saute: Lightly grease a large saute pan over low/medium. Gently slide each steak in, cooking for about 5 minutes on each side. Increase heat to medium-high and continue to cook each side for one minute until lightly browned.
    Three rectangular pieces of grilled tofu with grill marks sit on a cast iron grill pan, reminiscent of classic watermelon steak, viewed from above.
  • Serve: Serve warm, topped with balsamic reduction, feta, and mint.
    Grilled watermelon steak slices topped with crumbled cheese, herbs, and nuts are served on a ceramic plate with a fork and knife nearby.

Notes

*How to make a balsamic reduction: In a small saucepan, bring ½ cup of balsamic vinegar to a simmer. Whisking occasionally, allow the balsamic to cook and reduce until it is syrupy and coats the pan and spoon (it will reduce in volume by about half). 
To cook watermelon steaks on the grill, cook on the stove as described above, but do not turn up the heat and brown on the stove. Instead, move partially cooked watermelon steaks to a well-oiled grill and cook on high for a minute or two until char lines develop.
Store cooked steaks in an airtight container in the fridge for 2 to 3 days. 
To make ahead, cut the watermelon into steaks and place them in the fridge until ready to cook, up to 2 days. Brush with oil right before cooking.

Nutrition

Serving: 1steak (no toppings) | Calories: 55kcal | Carbohydrates: 3.8g | Protein: 0.2g | Fat: 4.7g | Saturated Fat: 0.7g | Cholesterol: 0mg | Sodium: 97mg | Potassium: 49mg | Fiber: 0.2g | Sugar: 3.3g | Calcium: 5mg | Iron: 0mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

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4.64 from 30 votes (26 ratings without comment)

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24 Comments

  1. Kelly says:

    5 stars
    Does this taste like steak? Of course not! But it tastes great, with a “meaty” flavor per the seasonings. I love it & my carnivorous husband is quite fond of it as well. He tolerates my cooking so when he likes something, I take notice! 🤣

    Reply
  2. Tyler says:

    5 stars
    i personally tried making this it was very difficult but i managed to make it. I tasted the watermelon steak and it tasted like eating 5 star wagyu

    Reply
  3. Karl says:

    This is not a steak. This is a waste of perfectly good watermelon. These reviews must all be fake.

    Reply
    1. Sally says:

      I second that

  4. Glenda Salser says:

    This does NOT taste like a real meat steak & will NOT trick your brain into thinking it’s eating meat! (Unless I did something terribly wrong!!!). It WAS good though! The 1 1/2 inches was pretty thick, so the “steaks” didn’t seem to cook, so I cut them in half. I cooked them WAY longer than the 12-20 minutes called for. They NEVER got browned or chewy.
    Are you supposed to cook most of the water out of them? They STILL tasted like watermelon, not steak. They were easy to put together but took me much longer trying to search them till they turned brown & became chewy, which they NEVER did! But turned out good – a flavorful piece of watermelon, but not anything like a real steak!!!

    Reply
  5. Dorinda says:

    5 stars
    I was excited and curious to try this ! So simple and delicious. I wasn’t disappointed. Its a must try!

    Reply
    1. The Live Eat Learn Team says:

      Big smiles over here, thanks for trying it Dorinda!