Why Steaks Always Taste Better At A Restaurant

Is it the dry-aged meat, that flashy finishing sauce, or is it just your mind playing tricks on you? Steaks at home never seem to hit quite like they do at a restaurant — here's why steaks always seem to taste better at a restaurant.

#Steak #Butter #Quality

Compound butter is key | 0:00
Direct access to suppliers | 1:40
The sous vide method | 2:57
Restaurants use high-quality pans | 4:29
They cook with intense heat | 5:39
Allowing steaks to rest | 6:46
Sauces amp up the flavor | 8:16
Dry aging adds major flavor | 9:32
Food psychology can influence taste | 10:50

[MashedFood]

What restaurant do you find to serve the best steaks?

[mlascelles]

Bollocks! I’ve had plenty of disappointing steaks at supposedly good restaurants but I have never cooked a bad steak at home. I buy from a decent butcher, use plenty of butter, salt it the day before and use the reverse sear method. It literally never fails.I don’t have steak often, so I go all out when I do. Cooking steak is one of the easiest things to do once you know how.

[dannelson]

My experience is almost the opposite. Steakhouses keep giving me grey meat with grill lines. I don't know why, but I can never seem to get a restaurant steak to be half as good as what I can do with my own cast iron and sous vide circulator.

[edkeaton]

"The only time to eat diet food is while you're waiting for the steak to cook." - Julia Child. 🥩😋♥️

[johncreedon]

Salt the steak the day before. Then put it back in the fridge.The juice rises up, then settle back down into the steak. When you cook it, its seasoned right through and the juices are balanced. Makes a huge difference to both taste and tenderness.

[bunnyamante]

My dad makes restaurant like steak all the time. He buys a big slab of meat and cuts the parts of the meat he thinks will be the best. He then marinates it for a day and rubs herbs on it, then seasons it with lots of salt and pepper. Once that baby is nicely grilled with no burned fat, he puts a whole slab of butter on it. (When cutting the perfect steak, cut the steak to were it's two inches thick.)

[FreshlySnipes]

There’s only been one time that a steak I got at a restaurant has been as good as the ones I cook at home. For the price, I’m always disappointed in spending money for a high end steak @ a restaurant.

[ChefJBc]

I work at a steakhouse that is has made the cut to the top nation wide. We don’t use a Sous vide method. Everything that comes out from the kitchen where I work is straight from the grill by being grilled to order and accompanied by the hand of expertise.

[timdavis]

I’ve never had a restaurant steak that even came close to ones that I grill myself

[fleshtaffy]

I've never understood ordering things you can cook for yourself at home. If I'm paying for overpriced food it better be something I don't know how to cook.

[edkeaton]

"If there's a moment that I want repeated over and over again, is the very first bite out of a delicious steak." - Unknown. 😋🥩♥️

[KontryBoy]

I’ve often made better steaks at home with a cast iron pan than at a restaurant. Salt brine in the fridge over night. Taking out the next day to reach room temp then only using salt pepper then basting with butter garlic shallots and herbs. Picking the right steak, cooking at the right temp, not over seasoning or over cooking etc goes a long way. But of course there are restaurants that cook a hell of a steak using better tools, better cuts of steak etc you are paying for convenience too

[WC-mifj]

Yes most people should know this. There are 3 things restaurants utilize heavily. 3. Salt, butter, heavy cream.

Fresh herbs and the like or a sous vide machine will help, but SALT BUTTER HEAVY CREAM

[highfiremod]

As someone that was a cook in a restaurant that severed steak, I can tell you what the secret is: 'McCormick Montreal Steak Seasoning' & Good Timing.

[digitalparadigms]

Butter is only a dressing to be added during the rest period. Proper pre salting, allowing meat to reach room temperature and cooking temperature are key. Nail those and then you can hone in on the proper rest period etc.

[phillipellison]

I've been doing quite well with my charcoal grill cooked over hardwoods. Soaked in Soy sauce, beer, with Montreal steak seasoning the day before. Take it out of the fridge to room temp . Smoke then grill . The steaks rest while folks are putting sides on plate. I will consider the butter.

[BigSched]

I'm a butcher so I get to pick the bests cuts and cut my own steak/do with it whatever I'd like. If you know how to choose a good steak and take some time to practice you can cook a steak as good as a restaurant for a fraction of the price.

[jimbetche]

I have found that cooking my steaks on a flame charcoal grill with salt, pepper, just a little onion powder, garlic powder and last but not least celery salt. Cooked to a succulent medium rare has been greatly loved in our home.

[darwinbodero]

6:42 that’s why I cook my steaks over open wood fire. Beats any broiler in terms of searing temps and wood smoke flavor.

[bodhranlowd]

I use the butter basting on cast iron approach at home. My family prefers it over restaurant steaks.