Meati Classic Steak Review
Plant-Based Meat 

Meati Classic Steak Review

Looking for your new vegan steak BFF? Look no further because Meati’s Classic Steaks will satisfy all your steakhouse cravings.

Overall Rating


star rating


Overall Rating
star rating

Meati’s Classic Steaks are excellent meat-free steak substitutes. The umami from the mushroom protein gives the steaks a robust flavor, making them perfect for a vegan steakhouse dinner.


At a starting price of $11, Meati’s Classic Steaks are definitely on the high end. That said, there aren’t a ton of easily accessible vegan steaks out there. You can buy plant-based steak tips, but I don’t see many vegan steaks. The price may not be a sticking point if you’ve been craving a steakhouse dinner.


The best part about Meati Classic Steaks is the texture! Meati nailed it. They’re not mushy, have a nice grain, and hold up well to searing. Some pieces flaked off as I sliced them, but it wasn’t a big deal.

EV’s Take: Our Favorite Meat-Free Steak

Like my Meati Classic Cutlet review, Meati’s Classic Steaks completely exceeded my expectations. They’re easy to prepare, taste great, and are super filling. Each steak is packed with 17 grams of complete protein and 8 grams of fiber, so this is a beef substitute I feel great about incorporating into my diet. It’s also relatively low in sodium, which I love. One of my biggest gripes with meat-free meats is that they tend to be overloaded with sodium, so I love that Meati keeps the sodium at bay.

meati review

While grocery store refrigerators overflow with an array of plant-based beef products–from ground beef to patties to beef tips–there aren’t many whole steak options. Meati has come to fill that gap with a steak you can sear or grill, just like a meat-based steak. 

Whether you sear or grill Meati Classic Steaks, the result will be a surprisingly close approximation to a little filet mignon, which makes for a really fun vegan steakhouse experience at home. With mashed potatoes and vegetables, Meati Classic Steaks make for a delicious, plant-based classic steak dinner. Or maybe go a steak au poivre route with plenty of peppercorns and plant-based cream. You could slice these up, stuff them into fajitas, or make steak tartines.

One big difference between Meati Classic Steaks and meat-based steaks? No medium-rare options here! You have to cook them to 165ºF.

Overall, though, most plant-based folks who want a steakhouse experience will love this option from Meati. Whip up your favorite steakhouse side, break open a bottle of red wine, and enjoy a romantic, 100% vegan dinner for two! Or roll up to the BBQ with these steaks in tow to toss on the grill, and I think you’ll find some meat-eaters even sneaking a few bites.

What are Meati Classic Steaks made from?

As I mentioned in my review of Meati’s Classic Cutlets, the ingredient list for their plant-based meats is lean, which I absolutely love. Meati is made from mushrooms, specifically mycelium, the body-like structure of fungi typically found underneath the soil. Mycelium is a complete protein with some bonus nutrients like fiber and zinc. The best part? It has a relatively neutral flavor profile, but because it’s part of the mushroom kingdom, you get that naturally occurring umami famously found in mushrooms. In my opinion, these umami undertones make mycelium an ideal plant-based meat substitute. Mycelium’s flavor does the heavy lifting, and the umami taste found in its roots reduces the need for additional flavors, enhancers, or masking agents.

All of Meati’s products are made from 95% MushroomRoot™–this is Meati’s fun little name for the species of mushroom that they grow–and the rest of the ingredient list is relatively straightforward and clean. 

In Meati’s Classic Steaks, they add a few extra ingredients, including coloring agents and a little oat fiber.

Meati Classic Steak Ingredients:

MushroomRoot (Mycelium), Less Than 2% Of: Salt, Natural Flavor, Fruit Juice for Color, Oat Fiber, Vegetable Juice for Color, Lycopene for Color.

How to Cook Meati Classic Steaks:

These are beyond easy to prepare, and I served mine with balsamic roasted potatoes and asparagus. Here’s how I cooked them:

  • Step 1: First, preheat the skillet over medium heat. Add 1 tablespoon of oil to the skillet to heat it.
  • Step 2: Pat the steaks dry and brush lightly with oil. Season with salt and pepper.
  • Step 3: Finally, brown the cutlets in the hot skillet, flipping them every 2–3 minutes until the internal temperature reaches 165ºF. 

It takes about 7 minutes to cook Meati Classic Steaks from thawed. If you cook the steaks from frozen, it takes about 12 minutes. 

best vegan steak

From there, you can serve them as whole steaks or slice them up first. I love sprinkling each steak with Maldon flaky sea salt to finish it. A pat of plant-based butter at the end would also be delicious!

Ready to recreate EV’s steakhouse experience at home?

Easy vegan steak dinner for two

A steak, a starch, and a green, is there a more iconic dinner pairing? I don’t think so. Finished with a balsamic-honey glaze, you’ll love these sweet and tangy potatoes and asparagus with Meati’s Classic Steaks!

Vegan Steak Dinner for Two

Vegan Steak Dinner for Two

Pairing Meati Classic Steaks with easy-as-anything sweet and tangy potatoes and asparagus makes for an easy, flavorful steakhouse dinner at home.
No ratings yet
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 2
Calories: 574kcal


Balsamic-honey roasted potatoes and asparagus:



Roast the potatoes:

  • Preheat the oven to 425ºF.
  • Arrange the potatoes on a baking sheet and toss with 1 tablespoon extra virgin olive oil. Season with salt and pepper. Arrange the potatoes cut-side down and transfer to the oven for 20 minutes.

Make the balsamic honey sauce:

  • Whisk together the vegan honey, balsamic vinegar, and Dijon mustard. Taste and adjust the ingredients to your preference–more honey for additional sweetness, more vinegar for extra tanginess, or more mustard if you like a stronger Dijon flavor. Set aside.

Roast the asparagus:

  • Remove the baking sheet from the oven after the potatoes have roasted for 20 minutes. Push the potatoes to one side of the baking sheet. Carefully arrange the asparagus on the other side of the baking sheet and drizzle with 1 tablespoon extra virgin olive oil. Season the asparagus with salt and pepper.
  • Sprinkle the minced oregano over the potatoes and asparagus and drizzle over the balsamic honey sauce. Use a rubber spatula to coat the vegetables in the sauce. Return to the oven for 10 minutes or until the asparagus is bright green and tender and the potatoes are fork-tender.

Cook the steaks:

  • Place a skillet on the stovetop over medium heat as the asparagus roasts. Add 1 tablespoon neutral oil and preheat it.
  • Lightly brush the steaks with the remaining 1 tablespoon neutral oil. Season them on both sides with salt and pepper.
  • Place the steaks in the skillet and cook, flipping every two minutes, until an instant-read thermometer reaches 165ºF.
  • Once the steaks are cooked through, transfer them to a cutting board and sprinkle with a touch of Maldon salt if you like. Slice the steaks crosswise.

To serve:

  • Arrange the sliced steaks on a plate and serve with the potatoes and asparagus on the side. Enjoy!


Calories: 574kcal | Carbohydrates: 77g | Protein: 34g | Fat: 16g | Saturated Fat: 2g | Sodium: 590mg | Fiber: 11g | Sugar: 28g

Where Can I Buy Meati Classic Steaks?

You can buy Eat Meati Classic Steaks on Amazon or from local grocers like Sprouts or Giant. You can use their store locator to find a retailer near you.

What do you think?

Have you tried Meati’s Classic Steaks? What did you think of them? Let us know in the comments! We’ll review their other products–the Crispy Cutlet and Carne Asada–soon, so keep an eye out! In the meantime, check out our review of Meati Classic Cutlets.

Exploring Vegan     Exploring Vegan     Exploring Vegan     Exploring Vegan     Exploring Vegan     Exploring Vegan     Exploring Vegan     Exploring Vegan     Exploring Vegan      Exploring Vegan     Exploring Vegan     Exploring Vegan     Exploring Vegan     Exploring Vegan     Exploring Vegan     Exploring Vegan     Exploring Vegan     Exploring Vegan      Exploring Vegan     Exploring Vegan     Exploring Vegan     Exploring Vegan     Exploring Vegan     Exploring Vegan     Exploring Vegan     Exploring Vegan     Exploring Vegan     

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating