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How do you cook a steak to make it taste like a restaurant steak?

Someone told me to start it on the grill and finish it off in the oven. Tried that, but didn't taste right.

Public Comments

cook it frozen... :o)
I think it might have to do with the seasonings. But also, the restaurants know to start it out by searing the outside of it at a very high temperature in order to hold the juices in while it cooks more slowly. Did you do that?
i use the broiler...5-7 minutes an inch...i like mine rare to medium rare...i think it depends on what kind of steak you are cooking too...i like london broil. mmmmmmmmmmmmmm steak! i want some right NOW~
The key to cooking steak, is to cook it slow. That way it'll be tender. Some restaurants boil their steaks to tenderize them, then put them on a grill to finish cooking them and to brown them. I guess the answer to your question would have to depend on which restaurrant you're talking about. Best of luck to you.
The best thing to do is invest in a good meat thermometer. Only season it with salt and pepper. Cook it on the grill over medium to medium high heat. Don't let it burn, but don't flip it too often either. Only flip it when the meat is not sticking to the grill anymore. Check the temperature after you have flipped it twice and don't let the temp go over 160 degrees F. When it hits 158-160 F, remove it from the grill and cover it with foil on a plate. DO NOT CUT IT YET. Let it sit for 7-10 minutes under the foil before you serve it. Perfect steak. (Ribeye is the best.)
Here's how I cook mine... I use an oven-safe skillet. Put a bit of olive oil, salt and pepper on the steak. Seer it in the pan over pretty high heat, on each side. Put it in the oven to finish for a few more mintues. DO NOT CUT INTO IT TO SEE IF ITS DONE!!! Spend a few bucks for a cheap meat thermometer and cook to the temperature of your liking. Let the meat rest for 5-10 minutes after it comes out of the oven. It should be tasty! For a nice sauce, add some red wine, beef broth, and a little butter to the pan after taking out the meat. Cook that over med-high heat for a few minutes and serve it over the steak.
Here are the three most important things 1. Cut - it needs to be a good cut of meat (ribeye is my preference) 2. Marinade - marinate it in a good marinade for at least 4 hours - garlic, worcestershire, pepper, a little soy sauce 3. Cook it HOT - the hotter the surface the better - a steak needs to cook VERY fast to seal in juices
Hot and fast. Would you like to know what happenes to the steak when you send it back because it's not to your liking?
The difference in steak taste from restaurant to restaurant to home are the seasonings. The grill to oven has less to do with taste and more to do with tenderness.
while the steak is still frozen season it with all of your seasons in the container you plan to cook it in some of the seasoning will fall off of course but this is good b cause it will b absorbed while cooking underneath also put in a beef bullion cube just set it in the pan then cover if you have no cover use foil and you can add onions, green peppers all of this is for taste just like your spices are your choice for taste, bake in preheated oven 1 hour at about 475 or lower if you like and do not lift top, then you can grill to your liking if you like most people like it just like it is when it comes out and you can add more seasonings while grilling
DO NOT SLOW COOK A STEAK!!!!! maybe a roast or brisket, but never a steak. fast and hot, that's the way. Get a cast iron pan really HOT!!! and place your steak in pan to sear the outside, (nice crust), repeat on other side and place in an oven at 350 degrees to finish it off (about 5 minutes for Medium Rare). Don't forget to season with Kosher salt (or Sea Salt is a great option) and pepper before you start to cook it. You could also top it with some clarified butter after cooking. As far as the restaurant taste, well, most high end steak houses age their steaks for a few weeks, you could do this yourself, but it can be very tricky and risky as far as bacteria is concerned, I would not recommend, but follow the cooking instructions and you should be just fine. another thing, the better the cut of steak, the better your meal will be. Go for ribeye, NY Strip, Filet Mignon, or Porterhouse which is just the tenderloin and strip connected by a T bone
I use an iron skillet - heat it on high - when you get it almost smoking - drop the steak in it - (best if you marinate it in whatever flavors you like) - do not touch it for 4-5 minutes - then flip to the other side. If you want it done more in the middle after flipping the second time, pop it (skillet and all) into the oven and top with a little butter when you pull it out - and salt and pepper - (there's your restaurant flavor trick)
first it needs to be a good cut of steak....like t-bone or rib eye or new york strip. first i marinate it over night with a-1's garlic and herb marinade sauce. the put it on the grill, for rare cook it 7 min on each side, med rare 9 min per side, med 12 per side, well 14 per side. then serve it hot with a baked potato with butter and sour cream and a nice salad to go with it. you cant go wrong
slap it on the a$$ and throw it on my plate. Joking. Get your pan real hot, with a bit of oil, throw the steak on to sear both sides, (locks in the juice) and if you like it cooked a little more than lower your pan temp and continue cooking. (oh yeah, cast iron pan makes a big difference)
Maybe you can find out here... http://www.recipelink.com (restaurant recipes) http://www.gatewaygourmet.com (restaurant-style)
When I got my first grill, I searched for the magical steak marinade. I read through extensive posts on internet forums reading opinions on how to cook a steak. Well, it turns out the best recipe is also the easiest. Below is a simple steak recipe that you find is endorsed by Weber, and Americas Test Kitchen (Cooks Illustrated). All you need are the following: 1) A nice cut of meat. I usually get a T bone (Porterhouse if you can find them). 2) KOSHER SALT! 3) Freshly ground Pepper 4) Extra Virgin Olive Oil (I have had good results without using this though). Once you get all of the ingredients, here is what you do. Let the steak stand in room temperature for 30 minutes! Season both sides of the steak with the Kosher salt and ground pepper, and press them into the meat. Lightly brush both sides of the steak with the olive oil. Meanwhile get your charcoal or gas grill as hot as it can get. Place the steaks over the hottest part of the coals or the burner. For me, on a gas grill that gets up up to 500 degrees, I cook it five minutes on each side. If I want really nice grill marks on the steak I will rotate the steak after one minute. Using a charcoal grill will take a little longer about 8-10 minutes on each side. Once done, let the steak sit for 3-5 minutes. Then ENJOY with a good brew! I tell ya, the first time I tried this, I was impressed with the tenderness and flavor of the steak, that I did not need any A1 sauce. Yeah, basically it is a hard lesson to learn, and bad practice to get out of, but good cuts of meat taste good on their own with no sauce! Just follow this recipe and try a bite.