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What is the secret to cooking a restaurant quality steak?

Public Comments

1. Keep flipping it, don't allow it to just brown on one side, then flip, then brown the other side...Keep flipping!!
2. The cut of meat and the grill! Most famous steak houses also use a dry rub to season the steak. I disagree with LeeLee in that proper technique is searing one side without disturbing then flipping the steak and searing the other side! You're locking in the juices. Then a rest period before slicing!
3. I also disagree with the "keep flipping it" method, and agree with the comment you need to sear it to lock in the juices. As for restaurant quality, hmmm....The best steak I ever had was a Ruth's Chris Steak House, and they claim to use a 2000 degree (F) oven!
4. First, get good quality steak, such as Black Angus. It's available at some higher end grocery stores. Prime and Choice are only good for stews, since they are not flavorful. Second, the cut is very important. I like rib eye steaks (with or without the bone in), then filet mignon/tenderloin. Third, the seasoning is important. Instead of marinades, which are used to tenderize steaks, use a dry rub with the spices of your choice. Finally, don't overcook the steak! Cook it rare to medium. A well done steak is an insult to the steer, the chef, and the person eating it!
5. First you need to know how to pick a steak. Get to know the cuts, determine how tender you like your steak, marbling is key,(the more marbling, or flecks of fat, the more flavorful the steak.) Be sure that the marbling is evenly distributed. (prime beef has the most marbling, or fat within the meat, but is found mainly in restaurants, rarely in grocery stores.) Your butcher van tell you if the meat has been aged, which tenderizes and mellows the flavor. High, dry heat of grilling requires a tender cut of meat. Steaks need high heat to sear the meat and form a crust. To cook a thick steak such as a porterhouse or center cut rib-eye, you will also need a moderate heat zone to one side to finish the cooking without burning the outside. You should start cooking the steak when you can hold your hand over the hot zone for 2-3 seconds and over the moderate zone for 5-6 seconds. For gas grills, just turn one side down to medium. Know when and how to turn the steak. Place the steaks on the grill at a 45° angle to the bars. Grill for 2 minutes, then rotate the steak 90° without turning over. This makes a nice crosshatch grill mark. You will know to flip the steak when you see tiny beads of blood beginning to form on the top, approximately 4-6 minutes for a 1" steak or 8-10 minutes for a 2" steak. The proper way to turn is with tongs or spatula. Never, ever, stab the meat with a fork, as this will cause all the juices to run and you will have a flavorless, dry steak. Great steaks demand constant attention. Once they hit the grill, stay with them. Best steaks for grilling: Rib steak - A bone-in rib-eye, thicker than a normal rib-eye, much more flavorful a steak when the bone is not cut away. NY Strip steak - Lean, meaty and firm texture. Porterhouse - Two steaks in one: a firm strip sirloin and a delicious tenderloin. Normally 2-3" thick. T-bone - Similar to a Porterhouse, but the tenderloin is almost completely cut away. Filet Mignon - Lean, flavorful and tender; you can cut it with a fork. Flank or Skirt Steak - From the underbelly of the steer. Very flavorful, but can be tough and stringy unless well marinated. Cook medium rare; if you over cook you will have tough meat. Slice against the grain.
6. The quality of the cut has a lot to do with it plus the fact that most of those steaks are aged before the are bought by the restaurant. Also they are usually cooked over a char-broiler that is gas not electric. Put the steak on the grill and let it cook to mark it with the pattern of the grids. Turn it halfway to make the cross marks. There are charts that list how long it should be cooked on each side to get to the internal temperature.
7. You need a good steak to cook a good steak. I like porterhouse but it's huge some other good ones are ribeye, t-bone,and sirloin. Never try to use a round steak, they are way to tough. Then season it up. Use what you like, I use a grill seasoning, thyme, and I also put some liquid smoke on it. ( if you not familiar liquid smoke the grocery by the steaksauces good steak , burgers, and just about anything that you want to add a smokey grilled flavor to it). Then use high heat and get you pan nice and hot. When you add the meat to the pan you should her it sizzle. You only need to cook a steak for about 3-5 minutes per side. ONLY FLIP IT ONCE. If you keep turning you gonna have a dry steak. Wait till it's brown on the first side, flip, brown it on the other, Then plate it. Let it stand for a few minutes before cutting it though or all the juices with come flowing out and again you be left with a dry steak.
8. No secret really. Use a good cut/grade of beef. Season according to taste. Cook on hot grill. Turn when juices start to bubble out of "up" side. DO NOT flip and flip....will cause steak to dry out.
9. Marinate, quality of steak itself, broiler.
10. Gotta agree with notaclue, the cut of meat is important, but I think hot and fast is the best!( yes, I'm still talking about the steak!) Don't keep flipping and let it rest! Also, don't overcook! Medium-rare cooked at most!