You go to a fancy restaurant and order the steak and shell out $30, $50, or more just for the meat alone; potatoes and drinks are extra. It's an amazing, transcendent steak. You go home and try to reproduce it with less than stellar results. What went wrong? How do restaurants get their steaks so tender, so flavorful, so perfect?
The Grade
The best steakhouses and restaurants serve up the best, most expensive grades of beef. In the United States, it is known as USDA Prime. Prime grade beef accounts for nearly 2% of all beef production in the United States. There are similar equivalents in all other countries. The demand for this high-quality beef makes it hard for consumers to purchase it at a regular grocery store. Since you probably can't find this, look for Choice grade beef for your steaks.
The Aging
Most fine restaurants age their beef to intensify the flavor and improve the tenderness of the cut. Aging is done by letting the meat sit (in very controlled conditions) for several days or weeks. This is a difficult process for the average person to perform because of the risk of spoilage and food poisoning can be very high. You can, however, check with your local meat markets to try and find a source for aged beef. If you can't find it, don't worry. You can still get a great steak.
The Seasoning
Great steaks need a little seasoning. Typically, a steak is seasoned with coarse ground black pepper, sea or kosher salt, parsley, and butter. Yes, Butter. We'll get to the butter later as it finds its way on to a number of steaks, but you have to add it at just the right time.
The Equipment
Most big steakhouses broil their steaks. Yes, there are few "grills" out there, though some restaurants may still grill their steaks in a way that you and I would recognize. Many restaurants, though, use overhead, infrared broilers that produce incredible temperatures to cook steaks. While you can buy similar equipment, it isn't necessary for a great steak. What you do need is incredibly high heat in direct contact with the meat. This is why you need a good quality pan.
The Pan
A basic, inexpensive cast iron pan is the steaks best friend. Heavy on the metal, able to hold a lot of heat, cast iron pans make the perfect restaurant-quality steak. Infrared burners can radiate a lot of heat into a steak, but only by having contact with that intense heat can you cook the steak hot and fast enough to make it perfect. The basic process is to preheat the pan as hot as you can get it. Drop in the steak for two minutes. Flip, add butter and put the pan into a hot preheated oven for about five more minutes depending on how you want your steak done. This is a smoke-filled process that can be done on your side burner and gas grill without flooding the house with smoke.
The Process
This process of cooking steak requires you to use pieces of metal that are heated to incredible temperatures. There will be splattering, smoke, and possible fire. Be very careful. What happens here is that the pan sears the surface of the meat and immediately begins melting the fat. This fat fries the meat's surface causing caramelization. This makes the sweet of the meat even sweeter. The addition of butter here is going to add extra fat to the process and a rich, buttery flavor to the meat.
The Experience
Nothing beats an experienced steak cook. If you are not experienced, then you need practice. Pay close attention to every steak you cook. Prepare everything you can ahead of time. Learn from your mistakes. Record your thoughts and processes. Soon you too can be a great steak cook and amaze all of your guests.
FAQs
As to how we handle the steaks, we allow them to come up to room temperature before cooking them on the char grill with the right amount of seasoning. The aim is to get a great char on the outside (the Maillard reaction), and then, of course, resting the steak.
Why does steak taste better in a restaurant? ›
At the best steakhouses throughout the U.S., you'll get a thick cut of steak that's prepared to the right temperature, and with a nice sear that you can't quite get in a home-cooked meal. It also tends to be more flavorful both because of the meat quality and the seasoning.
How to make a steak taste like a steakhouse? ›
- -Take steak out of refrigerator and let it get close to room-temp.
- -Rub with oil.
- -Season generously with salt and pepper.
- -Don't overcook your steak.
- -Don't overcook your steak.
- -Don't overcook your steak.
- -Finish by putting butter in pan and spooning it over the steak.
- -Let it rest after taking out of the pan.
For cooking the steak, we also need a high smoke point oil (such as sunflower oil), plenty of salt and freshly ground black pepper, a little butter, and if you want to to add some extra flavour, a few cloves of garlic and some fresh thyme or rosemary sprigs.
What gives steak the best flavor? ›
There are many spices available for seasoning a steak, with salt and pepper topping the list. However, other spices, like thyme, rosemary, garlic powder, and minced onion, are also good options to enhance your steak's flavor. Or, use a one-and-done approach with Chicago Steak Seasoning.
How do chefs make steak so good? ›
Add the steak and then some garlic, butter, rosemary, and thyme. Sear evenly on each side. Depending on your preference, for a 2-cm thick steak, to cook to: blue, 1 min per side; rare, 1½ mins per side; medium-rare, 2 mins per side; medium, about 2¼ mins per side; well-done, about 4-5 mins per side.
How to make steak as good as restaurant? ›
In the very hot skillet, sear the filets for about 2-3 minutes per side, or until a nice brown crust has formed. While the steak is searing, continuously spoon the residual butter in the pan on top of the meat. Once both sides are seared, place skillet in oven for about 6-8 minutes for medium rare temperature.
How do you order steak like a pro? ›
Chef Michael Lomonaco says the best way to order steak is rare to medium rare. Medium rare is the most ideal because it provides the best and truest flavor of the beef, and allows for a charred outside and cool interior. Anything above medium-rare starts to take away from the texture and flavor of the beef.
What do you use to enhance the taste of steak? ›
Marinate Before You Cook It
Marinating your steak before you cook it adds a delicious flavor and tenderizing effect to the meat that goes beyond what you can get from simply salting it. If you're short on time, you can season your steak with salt, pepper, and herbs like rosemary or thyme and let it sit for ten minutes.
What steak do chefs prefer? ›
Most chefs opt for a ribeye as being one of the best cuts of meat.
Most fine restaurants age their beef to intensify the flavor and improve the tenderness of the cut. Aging is done by letting the meat sit (in very controlled conditions) for several days or weeks.
What do steakhouses season their steaks with? ›
A classic found in every steak house the world over:
- 1 tablespoon paprika.
- 2 tablespoons crushed black pepper.
- 1 tablespoon crushed coriander.
- 1 tablespoon kosher salt or sea salt.
- 1 tablespoon crushed red pepper flakes.
- 1 tablespoon granulated garlic.
- 1 tablespoon dill.
- 1 tablespoon granulated onion.
Add some chopped herbs such as thyme, rosemary or sage to your salt to make a flavored salt for your steak. For restaurant-quality steaks, baste them in butter and herbs during the final few moments of cooking. This will impart the delicious buttery flavor you know and love from your favorite steakhouse.
What does Gordon Ramsay put on his steak? ›
Keep flipping every minute. Once the internal temperature hits 105ºF, add some butter, rosemary, thyme, and garlic cloves to the skillet, and let it all come together. Scoop some butter over the meat now and then. Once the steak reaches your preferred doneness, pull the skillet off the heat.
