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Why do steaks from restaurants taste so much better than the steaks I make at home?

I didn’t read any of the other answers, but I’m going to offer two reasons why they don’t: quality and technique. A reputable steakhouse will offer aged prime steaks, which is sometimes difficult to acquire from your local supermarket. Befriend a butcher who can hook you up or find an epicurean market that carries prime beef.

Make sure your cut is at least 1–1/4″ thick. Thicker, the better. Note the amount of fat in your cut. A lot is good, but too much in one place ain’t. It should be distributed evenly.

Technique is probably easier to acquire than the meat in some places. If you have a gas grill that’s great. Turn it off. Your Char Broil grill won’t do your prime beef justice.

Instead you’re going to need your cast iron pan and a whole lot of salt. I know what you’re thinking, and trust me, you are not thinking about as much salt as you need. Cover the damn thing until you can’t see a piece of red. Then let it sit uncovered in the refrigerator for a half hour. Take it out of the fridge and let it come to room temperature. You might want to throw some freshly ground black pepper on it, too. That’s it. That’s all the seasoning you need. Save the Montreal Steak Seasoning for the cheaper cuts.

And don’t worry about the salt - most of it will be knocked off in the pan, but it’ll give you the perfect crust.

But first you’re going to have to heat up your cast iron skillet. And you’re going to have to heat it up higher than you really want to. But you want your steak to taste as good as the restaurant, right? Wrong, you want to make it taste better!

Oh, kick on your oven to 450ºF, and make sure it comes to temp before you do anything.

Hit the skillet with the fat of your choice, olive oil or vegetable oil - no butter, yet. It’ll burn.

Pan is hot, meat is ready. Slap it in the pan! Hear it? Yeah Baby, that sizzle is loud! Two minutes only then flip it. Now, put some butter on top, maybe a sprig of tarragon or herb of your choice (no, not that one).

Now grab a pot holder and stick the hold thing in the oven, pan and all.

Depending on the thickness of your steak five minutes will give you medium-rare; eight minutes for medium. Any longer and you bought the wrong grade of beef. If you like your steaks more than rare, then choice would be a more reasonable choice.

After we’re done in the oven you need to do two things: put a pot holder over the handle and wait. I’m very serious about the pot holder. Put the part that goes over your hand over the handle; my hands are scarred from the times I pushed the handle slightly back on the stove to be reminded it just came out of a very hot oven.

The hardest part about this whole song and dance is the wait. I’m dead serious that this meat needs to set at least 10 minutes. Fifteen would be better. The juices need to redistribute its flavor through the entire piece.

Next, enjoy. And your first bite will be eye-opening. Go ahead and let that evil laugh slip from your lips as you have come to realize that you now know the secret of the steakhouses and are no longer subservient to their deliciousness since you have just perfected that deliciousness in your own kitchen!

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