Effects of different cooking methods (deep fat frying, hot plate, boiling, microwave, pan-frying with oil, pan-frying without fat or oil and oven cooking) on some quality criteria and mineral composition of steaks were investigated. Water content, pH, lipid oxidation (TBARS), color (L*, a*, b* values) and mineral composition of both raw and cooked samples were determined. Cooking methods had a significant effect (P < 0.01) on all the parameters analyzed except for some mineral content (Fe, Mn, Ni and Pb). It was determined that pH, TBARS, L* and b* values of the samples increased with cooking (P < 0.05), while water content, a* values and all mineral contents analyzed decreased (P < 0.05). Losses in the amounts of Fe, Pb, S and Zn with cooking were less than 10%, while those of other minerals ranged between 13.6 and 21.1%. The lowest dry matter and cooking loss were determined in the samples pan-fried without fat or oil (P < 0.05.