SPEAK FOR YOURSELF!!! My gf prefers eating steak at home. I only select the best steaks at the butcher shop, I use a pepper & garlic compound butter, and I sear it directly over the burner when using my pellet grill and over the coals when using my charcoal grill and finish bringing it up to temp over indirect heat. I only use competition pellets or lump charcoal with wood chunks, 2/3 mesquite, 1/6 apple, and 1/6 hickory. My fire is NEVER started with lighter fluid! I use an electric starter iron to start my fire. Also you forgot to mention that you want to season it right out of the fridge before letting it rest. This gives the salt & seasoning time to penetrate the meat while it is coming up to room temperature.
Bohanans is a non-chain restaurant in San Antonio that is pretty amazing. That said, my kids say they prefer my steaks I season with garlic & fresh picked rosemary cooked at home to any they have at a restaurant.
Nick and Sams in Dallas has the best steak I have ever had. Second best? None really come to mind but I cook a pretty good steak now so no reason to go out for them now. Thanks grandma for my sous vide!
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.
Dennys and Sizzler and of course you fav Golden Corral aren't the best choices for steak clowns. I was wondering what happened to all the clowns after the circus shutdown. They are all home steak chefs. Jesus.
@@thereissomecoolstuff umm, was that nearly indecipherable gibberish meant to be an insult? 😂 I’ve never eaten at a Denny’s as I’ve never been to America, but I DO know how to cook a steak. Perfectly medium rare every time, with a beautiful crust. The only steaks I’ve had that were better were those cooked over charcoal (which I can’t do, living in a flat with no garden).
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.
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.
Yea this is a real easy thing to answer that doesn’t require a video. As goes for everything asked “why is it better at a restaurant?” There are 3 answers: salt, butter, heavy cream.
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.
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.)
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.
I don't know how they could use sous vide, especially with good cuts you hit the wall of diminishing returns pretty fast with sous vide where the meat starts losing it's chew and starts seeming off. With a cut with lots of connective tissue that time is around the 35 hour mark, with a rib eye it's closer to a little over 2 hours. So you'd be in a weird place where you'd risk wasting meat if your dinner rush wasn't as busy as you'd thought with a bunch of meat you'd have to toss, or you'd be too busy and run out, and you'd have to rely on your cooks to just grill and considering you've got them doing it sous vide you risk the final product being not as consistent.
@@claytonberg721 I used sous vide a lot for a little while, but ran into exactly what you're talking about. Particularly with meats that have a fat cap, too, sous vide sucks. You really don't get enough time to render the fat since it renders at a much higher temp than you're probably setting sous vide for a steak. I've personally always preferred either reverse sear if I have the time, or sear and throw the pan into a ripping hot oven for a few minutes until it hits the desired temp.
Do yall usually pan sear the stick it in a hot oven to finish or do you do it start to finish in the pan? Or do you skip the pan and use a grill of some sort?
@@sampletextmusic I usually just cook steaks in a cast iron pan. I used to think gas grills were the only way to go but I've since decided that cast iron is superior. I like sous vide for slow cooking. Slow cook a chuck roast in sous vide at like 130 for 12+ hours, then finish it in the broiler for like 15 minutes. Good eating.
@@JoelJ777 I think Ruth's Chris dropped in quality a long time ago, and they lost our business years ago with average quality and poor service. Mastro's steaks are very good, everything else there is just meh. I find The Capital Grille to be far superior to both in service and over all quality.
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
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
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.
...mmm you are CORRECT ! I started using it last year and my family and friends really LOVE eating the steaks - lamb chops and bone in pork chops that i cook on the grill ! I fire up the grill and place all of the coals on one side and the meat on the other side and flip them after 5 minutes then agian 5 minutes later and a few more minutes as needed until perfect !
Step on that seasoning with more garlic & pepper and you'll find it drastically improves the flavor. Also make a compound butter with it to baste the steaks while they're on the grill. The whey in the butter will rehydrate the dried seasoning bringing their flavors alive.
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.
@@peachy_reina Peachy :) I have warm Peach tea on the way to work in the am , lol. My fav is our grilled chicken salad. All the fixins on the bar. build a salad , and the grilled chicken goes on top . Your choice of dressing. I like Ranch on it. I live in the Ozarks , so finding a branch of Oak is not hard to get :) Yes I am boasting too. Coworkers & fam love it :)
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.
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.
Why do white people love to eat their foods raw? Meat, eggs ect? I mean to each his own, but how can you taste the food w/blood running out your mouth? Every meat is eaten medium rare or less, every sandwich has an over easy eggs on top! I'm sorry but you may as well run a cow down and take a bite out of it while it's still alive. I was a server for different restaurants for over 40 years, and everytime I took an order for beef of any kind, I would cringe, because I knew I had to bring a live cow to the table and let the guest carve and warm their meals! I try to be open minded about it, but enough is enough!😵
@@jimklemens5018 but, if you lack the means to procure fresh garlic, onions and herbs yet have garlic salt in my opinion doesn’t make you a bad cook. Not sure if you’ve ever watched Guga foods, but he’s definitely not a bad cook by any stretch of the imagination, has millions of subscribers and is very well known as a chef, yet he literally always uses at least pepper and garlic salt on his steaks.
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.
My tips are dry brining (game changer) and cast iron pan to get a good crust. Also turn often, not just once, for more even cooking and edge to edge medium rare. And always rest your meat. I also don’t add butter to the pan, it usually too hot for butter. Occasionally I let the pan cool a bit, then deglaze with butter and wine for a sauce, but I find that rarely worth the effort. I also buy my steaks in bulk and amazing cuts. Usually Australian wagyu, Japanese wagyu or USDA prime. I buy in bulk so it brings down the price substantially.
@levek5806 I find that by doing that I either sacrifice on the crust or end up overdoing the steak. Not sure a way around that tbh. But I must say rosemary and butter into the hot pan for a few seconds is really nice, but where I live good rosemary is harder to come by
For many years I have always used butter and garlic sauce as well as having the steak well marinated. This has made me hungry. I'm going to be cooking a delicious ribeye tomorrow. Looking forward to it :)
No need to marinate the steak if you choose one with enough marbling. Just season it right out of the fridge. While your steak is resting the salt in your seasoning will break down the meat fibers. If you've selected a a steak with good marbling (a very good "Choice" or a "Prime") the tenderization of the salt along with the gaps created by rendering will result in a very tender steak with a BEEFY flavor. Marinades tend to obscure the beefy flavor rather than enhance it. IF you can't get a good cut, pineapple puree works great! 1 hour per inch. (A 1/2 inch steak would be 30min.) For a cheap ribeye cut that time in half (1/2 inch = 15min) Wash off all puree, blot dry, and season with salt, garlic, & pepper. Don't worry it won't taste sweet or anything because you're washing it off. Pineapple contains bromelain (spelling?). It's a VERY POWERFUL enzyme so more is not better. You can get away with pulling it early, but if you pull it late it'll break down the steak into what looks like a half digested blob. This isn't internet folklore, YES IT'S THAT POWERFUL! I had to leave the house one time and ruined a steak.
@@Stacy_Smith I tend to agree, marinating can take away the natural flavor. Good salt blend is all you need. I love garlic butter. Yes good marbling is a sign the meat if prepared right will be juicy. A good steak don't need a lot. I might have sauce on the side. I might not even use it. If it's a turkey, or maybe lamb. I marinate that. For flavor and to tenderize. A friend once marinated his overnight in beer. It just killed the natural beef flavor. All I tasted was beer. To each his or her own. 👍🙂👋. Nj.
@@jamesboswell530 it's obvious you get your steak at golden Corral. If you ever went to a fine dining steak house you'd shut your pie hole and quit talking non sense. You are stating your steaks are better. Better compared to what? Swanson? Serious.
@@jamesboswell530 listen golden Corral cowboy. Why make a statement you can't prove. Do you just like to see yourself speak? Why are your steaks SOOO much better than a restaurant? Just apologize and go back to cutting coupons grandma. If you were serious you'd explain how your horsemeat is prepared and why it tastes better. "I strongly disagree. My steaks at home are better" put a red nose on when your gonna clown.
I just made some compound butter for my Prime rib Im making tomorrow. Irish Butter, garlic, thyme, rosemary, crushed black pepper and Himalayan pink salt.
It depends on what restaurant you go to who the cook is and how much money your willing to spend. I bought a hamburger at outback steakhouse that was still frozen and raw in the middle..normally they put out good steaks and burgers but not if the cook is high on something and doesn't care. During the 70s I dont ever remember being disappointed when we went to a restaurant which is why it was always a treat. But today its hit and miss.
I can't confirm that. When chosing the right quality of meat (the more intramuscular fat, the better), the right grilling technique (crust) and a thermometer for core temperature, it's not that hard to get better results than 80% of the restaurants.
Ya know, I've been a steak lover for a very long time, and honestly, sometimes I catch myself craving a sirloin xD no Idea what happened but at some point I just lost my absolute obsession with ribeye, and i like to mix it up now.
I would argue that the reason most people think restaurant steaks are better than the steaks they cook at home is that most people aren't sure how to pick a good piece of meat. Also trying to find good meat at your local mega-mart is a losing proposition. I'm lucky, my local grocery store still has an actual butcher shop, you can go in there and order steaks by thickness, and bring them home wrapped in butcher paper. And as far as sauces go, Miguel de Cervantes Saavedra wrote,"Hunger is the best sauce in the world."
i agree with most of it except having an avon that reach 2000 degree. The only reason you need one is if you need to prepare mass amount of food at a quick time. because cooking food at 2000 degree will only burn the outer layer and make the inner raw. that's why restaurant use sous vide to make sure the internal part is consistent and then pop it in to the over just to broile it. hence having an industrialize standard oven & sous vide is not necessary to create amazing food. It for mass produce same quality food.
Okay...I have a Big Green Egg, heirloom cast iron skillets and an Otto Wilde overhead flame broiler that can cook at 1500 degrees. I can make compound butter and buy prime or Wagyu steaks. I even have a sister who went to culinary arts school to be a chef to give me advice. It seems the only thing I am missing is the sous vide. Challenge accepted.
Sous vide is a waste of time. Your egg, a remote read meat thermometer, an instant read thermometer and a little technique is all you need. Try doing a reverse sear. You should be able to nail it almost on the first try.
Sous vide is a joke. Sound like you’re good to go with what you’ve got. All the steaks in Vegas I ate were done by this method and I wasn’t particularly impressed
Personally for me, the ambiance, the women at the bar, the fact I don’t have to cook or clean myself plus other meal n drink options makes steakhouses better than anything I can do at home lol
Probably the most important factors at play in this order are: 1. how long the steak was aged, most grocery stores won't age beef more than 10 days, whereas a good steak house will age them minimum 25. 2. Technique 3. equipment
Age doesn't matter. If you wanna go for age just order import beef. The meat ages more then long enough during the sea travel time. 1st you shoud care of product quality and raw unprocessed ingredients. ... imagine using salted butter on an already perfect steak. Or deglacing a perfect sauce with the salty crap they sell you as premade broth.
Aging a steak doesn't make nearly as big a difference as youtube and tv shows would lead you to believe. If you have a cast iron pan, broiler in your over/toaster, or a grill (gas, charcoal, or wood) you're using the exact same equipment as a steak house would. It's mostly the salt, butter, and technique. That's why a mid-level fine dining line cook can still cook an advanced home cook under the table with the cheapest ingredients and nothing but a cast iron and a camp stove.
Without reading the comments and not even watching the entire video, I always assumed that the reason a restaurant steak probably;y tastes better than the one you cook at home is that the restaurant doesn't need to worry about the amount of smoke generated while cooking a steak the correct way. At home people make an attempt to tone down the smoke volume by lowering the heat. I believe that you need professional fans and vents to cook a steak the right way. Of course, I may be totally wrong. But that's what I always thought. OK, I'll admit....the butter does help a lot. But that has to do with the flavoring and not the cooking.
Butter, salt, and fat is the flavour. Too much emphasis on "clean" eating kills the dining experience and the enjoyment of food. Kept within reason, bring on the holy trinity of flavour!
This depends on how good you can cook, i'm a pretty good home cook and all my extended family come to our home just to eat steak. I mainly cook and eat steak at home because in the Philippines, steak is very expensive and are usually imported from the US, Australia, or Japan. Whole steak in restaurants here are those items noone really orders, while there are more affordable steak items, they're not really whole prime ribeye, t-bone or tomahawk steaks, they're just small portions of prime ribeye and small portions isn't the way to go when eating steak.
Some simple rules when it comes to steaks have it cooked medium rare ( this includes the rest time), as rare, the fat in the meat is not rendered enough, cook the steak in butter (cast iron skillet if you have one), salt 24 hours prior to cooking, allow to rest for 3 minutes. Sauces cover the taste of poorly cooked foods, never put any sauce on a steak, use fresh herbs add them just before the setting process as cooking herbs cooks all the flavor out of them. Simple rules of cooking a steak, that can be accomplished at home, for a great tasting steak.
I was a chef for 29 years .. this video has or talk about a lot of things most restaurants don't make; a decent steak house restaurant will never precook a steak. and most of the time food in restaurant s taste better cos of the equipment, and quality of the ingredients they get and last but not least also the chefs cooking that day.. some has a special touch. try to cook Chinese food on an electrical stove top with a regular sauté pan, the trick is on the wok the high temperature and skill of the chef. but also lots of people can cook better at home than cooks in restaurants these days.
SPEAK FOR YOURSELF!!! My gf prefers eating steak at home. I only select the best steaks at the butcher shop, I use a pepper & garlic compound butter, and I sear it directly over the burner when using my pellet grill and over the coals when using my charcoal grill and finish bringing it up to temp over indirect heat. I only use competition pellets or lump charcoal with wood chunks, 2/3 mesquite, 1/6 apple, and 1/6 hickory. My fire is NEVER started with lighter fluid! I use an electric starter iron to start my fire. Also you forgot to mention that you want to season it right out of the fridge before letting it rest. This gives the salt & seasoning time to penetrate the meat while it is coming up to room temperature.
There are two key things for home cooking steaks. 1) Open flame cooking. You need a gas stove, or a grill. Preferably both, but it has to be something that you can either immediately control your heat, or set up appropriate heat zones. 2) Quality meat. If you're buying the manager's special at the grocer and throwing that in the pan, you're in for a bad time. Everything beyond is to your taste, but the foundation for that meal is the meat. If it's poor quality to start, you're going to have a hard time raising that quality no matter how you cook it. Not saying it's an impossible task, but it does take serious effort. The best thing you can do as a consumer (and assuming you have the storage) is to go directly to the source and buy a head of cattle yourself, either the whole, a side, or a quarter, and have that aged, butchered, packaged, and frozen. Cut out all the middlemen between the processing and you. Buying the whole head is obviously better, and if quantity's an issue, go in with other people and split the cost and the yield. If that's still too much, packers for an entire cut of beef are a good option, too. Still an up front cost, but trimming and slicing into steaks yourself will be much cheaper in the long run. Especially if you have a food saver that you can vacuum seal them yourself.
It depends on the person for me I would say homes takes are better because you can season it to your liking when you go to a steakhouse they Don't really season the steak much I usually end up putting extra salt on my steak at a steakhouse with the salt 🧂 shaker or grinder because they usually don't season the steak enough
use whatever season or sauce you wish but at the end of the day with just salt the quality of beef and cooking technique is everything. go to a Whole Foods, invest in a proper digital thermometer, use the reverse sear method if you have the means (a low heat oven works just fine) and maybe get yourself a grill. done
Know your stove, know your pan, know how they cook different steaks at different thickness, know when to add the butter and additional flavors, dry brine your steak a minimum of 2 hours over night better. Peppers, onion, garlic. The compound wont be necessary. The room temp is optional and wont do much. Practice Practice Practice Then practice again.
The sauce will most likely always taste better since restaurants will have scratch-made stock or demi. But as far as grilled steaks, or just a basic pan sear with salt and pepper? Homemade is always better, if you can pick out a good cut.
Personally that is exactly the opposite . My steaks at home are much better than in 99% of the restaurants because I choose the best meat , best butter and I make the sauce (Béarnaise / Peppercorns / Foie gras etc ...) 100% from scratch.
@@joemunch58 At the end so when cooked (depending of everybody’s taste ) I baste it for few minutes with butter infused with thyme and to avoid it to burn I mix it with oil . I found that hazelnut oil gives also a very subtle nutty flavor . NB : I also use butter and hazelnut oil with scallops and it works even better than with beef .
It's called Confirmation Bias. We just spent a butt load of cash for a steak. So, in our minds, we just "know" that, given the price difference to what it would have cost us had we cooked it at home, it just must be better. What I find puzzling though is that far too many restaurants provide relatively dull steak knives. With a very sharp knife, the diner is going to be able to effortlessly cut his steak and that will give a sense of tenderness that might not otherwise be there.
I'm a cook and it's some butter. Rosemary and garlic butter make any steak taste good. I cooked for the keg in Canada they buy cheap grades of meat and call it prime rib ect. It's all in the garlic butter. Compound butter is a must
I've cooked a steak or two... went to culinary school... worked in restaurants and caterers... that said, I have never heard of anyone ever in the history of cooking who burnt salt lol. Generally, salt does not burn... it melts around 1500 degrees Fahrenheit so, unless using a high grade infrared broiler, the average broiler/grill/oven does not get hot enough to affect the salt. As far as salted vs unsalted butter and potential for burning, the milk fat, and sugars, will burn... If butter burning is a concern, I would recommend using clarified butter/ghee... but I just use salted cultured butter and I have never had any issues.
@@paulblichmann2791 Hoping you are kidding but just to be clear... No! water cannot be burned. Impurities in water might burn but water itself will evaporate and never burn. And I'm not sure why you used the word "also" as if to say the idea of salt burning is really a thing.
Carbon steel has a medium percentage of carbon in it (over 2% percent of the total weight of product but ideal "cooking steel is 2.2-2.5% -- same as "blade" steel), Cast iron is between about 3 and 5% (if I remember as anything more and the steel will get too brittle when it gets hot and oxidize) ad Stainless can come from 0.5 to 3% depending on whom the manufacturer is. Stainless is more flexible and light, but cast iron is durable and has the best temperature characteristics (but is not flexible). "pure" carbon steel has the best of both worlds. Though carbon steel without nickel or chromium stains and rusts like mad and requires an insane amount of maintenance. In fact I dont think anyone professionally uses it for searing steak alone... or outside of the Wok in asian cooking. Though I think most "flat tops" are a carbon steel with extra nickel for high temperature no Everyone I know uses a "high carbon stainless" in professional grade cookware (with multi-ply copper layers to improve temperature issues) or goes cheap on aluminum pans if they don't wanna pay 300 dollars for every 10-inch sauté pan used for 140 plus seats and 18 burners.
Covering good steak with butter, sauces, and gravy seems to be overkill and an insult to good meat. Why not add some ketchup while you are flavoring a steak.
Usually, people who go to expensive restaurants (in this case "steak houses") are people who cant or dont want to cook. So, naturally, they like steaks in a restaurant better. You know the type... more money than brains!.
It tastes better because restaurants get better quality meat for free then you can buy at the grocery store, simple as that. Farmers who produce superior meat products always sell them to restaurants first because they get a much better price.
....??? ....restaurants get their meat for free ??? What are you talking about ?? They have to pay for their supplies and ingredients - just like anyone else. Maybe you are trying to say - - that restaurants have better access, at no additional cost, to higher quality than the general public. This was mentioned in the video. Learn how to communicate your thoughts a little better - so that other readers don't think you are some kind of fool........
I have never had a steak from a steakhouse that taste anywhere near how a reverse seared steak on my pellet grill taste. Steak house steak to me is about a 3-4 out of 10 and pellet smoker is 8-10 out of 10 depending on cut and a little luck getting the timing perfect.
Putting butter in sous vide bag dilutes the beefiness of a steak. So no, butter does not make everything taste better. Sous Vide Everything - watch and learn ;)
Home consumers can only buy low-to-middling grades of beef. Restaurants hoover up all the Prime beef. This means the home cooked steak will usually have both dry spots and grisly spots...over and under cooked at the same time!
What restaurant do you find to serve the best steaks?
SPEAK FOR YOURSELF!!! My gf prefers eating steak at home. I only select the best steaks at the butcher shop, I use a pepper & garlic compound butter, and I sear it directly over the burner when using my pellet grill and over the coals when using my charcoal grill and finish bringing it up to temp over indirect heat.
I only use competition pellets or lump charcoal with wood chunks, 2/3 mesquite, 1/6 apple, and 1/6 hickory. My fire is NEVER started with lighter fluid! I use an electric starter iron to start my fire.
Also you forgot to mention that you want to season it right out of the fridge before letting it rest. This gives the salt & seasoning time to penetrate the meat while it is coming up to room temperature.
Restaurant steaks are bad.
Bohanans is a non-chain restaurant in San Antonio that is pretty amazing. That said, my kids say they prefer my steaks I season with garlic & fresh picked rosemary cooked at home to any they have at a restaurant.
They don’t. I greatly prefer my steaks. Always seasoned perfectly. Always cooked perfectly. Always. Because I cook it the way i like it.
Nick and Sams in Dallas has the best steak I have ever had. Second best? None really come to mind but I cook a pretty good steak now so no reason to go out for them now. Thanks grandma for my sous vide!
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.
Yes this exactly. Steaks in restaurants are so disappointing.
I completely agree and use the same method as you.
Yep!
Dennys and Sizzler and of course you fav Golden Corral aren't the best choices for steak clowns. I was wondering what happened to all the clowns after the circus shutdown. They are all home steak chefs. Jesus.
@@thereissomecoolstuff umm, was that nearly indecipherable gibberish meant to be an insult? 😂 I’ve never eaten at a Denny’s as I’ve never been to America, but I DO know how to cook a steak. Perfectly medium rare every time, with a beautiful crust. The only steaks I’ve had that were better were those cooked over charcoal (which I can’t do, living in a flat with no garden).
"The only time to eat diet food is while you're waiting for the steak to cook." - Julia Child. 🥩😋♥️
Lol was going to write the same quote! Legend.
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.
I guess You have never been to a real steakhouse then :)
Applebee's doesn't count, chief
Sous Vide wins every time!
you've never had charcoal grilled steak is why also real steakhouse don't just give you grey meat with few lines of grill lines
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.
"If there's a moment that I want repeated over and over again, is the very first bite out of a delicious steak." - Unknown. 😋🥩♥️
Probably by Sun Tzu😂😂😂
Butter. The answer is butter.
Yea this is a real easy thing to answer that doesn’t require a video. As goes for everything asked “why is it better at a restaurant?” There are 3 answers: salt, butter, heavy cream.
In America, the answer is ALWAYS butter. Or salt lol
RIP Anthony 🪦
Best steakhouse I've ever been to uses no butter. I believe they use beef tallow.
I concur, 💯
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.
You must not have eaten many places
X to doubt
@@everythingallin4905 the steak I had at the fucking burg in dubai sucked
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.)
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.
I don't know how they could use sous vide, especially with good cuts you hit the wall of diminishing returns pretty fast with sous vide where the meat starts losing it's chew and starts seeming off. With a cut with lots of connective tissue that time is around the 35 hour mark, with a rib eye it's closer to a little over 2 hours. So you'd be in a weird place where you'd risk wasting meat if your dinner rush wasn't as busy as you'd thought with a bunch of meat you'd have to toss, or you'd be too busy and run out, and you'd have to rely on your cooks to just grill and considering you've got them doing it sous vide you risk the final product being not as consistent.
@@claytonberg721 I used sous vide a lot for a little while, but ran into exactly what you're talking about. Particularly with meats that have a fat cap, too, sous vide sucks. You really don't get enough time to render the fat since it renders at a much higher temp than you're probably setting sous vide for a steak. I've personally always preferred either reverse sear if I have the time, or sear and throw the pan into a ripping hot oven for a few minutes until it hits the desired temp.
Do yall usually pan sear the stick it in a hot oven to finish or do you do it start to finish in the pan? Or do you skip the pan and use a grill of some sort?
@@sampletextmusic I usually just cook steaks in a cast iron pan. I used to think gas grills were the only way to go but I've since decided that cast iron is superior.
I like sous vide for slow cooking. Slow cook a chuck roast in sous vide at like 130 for 12+ hours, then finish it in the broiler for like 15 minutes. Good eating.
I’ve never had a restaurant steak that even came close to ones that I grill myself
Have you tried Ruth’s Chris or Mastro’s steakhouse? I can grill good steaks too, but some restaurants source the best cuts.
@@JoelJ777 I think Ruth's Chris dropped in quality a long time ago, and they lost our business years ago with average quality and poor service. Mastro's steaks are very good, everything else there is just meh. I find The Capital Grille to be far superior to both in service and over all quality.
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
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
Heavy cream for steaks?
@@xJayhawkFANx It's like a milk steak but turned up to 11.
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.
Or if it takes too long at home.
You seem as though you'd be from the older school. Do you think most Gen Zs or Millennials know how to work a stove let alone cook a steak?
@@PhantomFilmAustralia Why not?
@@PhantomFilmAustralia I'm not sure, I'm 32. If that's true we're doomed.
@@djstuc lmao 🤣
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.
I use it too!! I'm a home cook! 😊💕
...mmm you are CORRECT ! I started using it last year and my family and friends really LOVE eating the steaks - lamb chops and bone in pork chops that i cook on the grill ! I fire up the grill and place all of the coals on one side and the meat on the other side and flip them after 5 minutes then agian 5 minutes later and a few more minutes as needed until perfect !
It's a fantastic rub
Step on that seasoning with more garlic & pepper and you'll find it drastically improves the flavor. Also make a compound butter with it to baste the steaks while they're on the grill. The whey in the butter will rehydrate the dried seasoning bringing their flavors alive.
That's all I use
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.
Yum 😋
@@peachy_reina Peachy :) I have warm Peach tea on the way to work in the am , lol. My fav is our grilled chicken salad. All the fixins on the bar. build a salad , and the grilled chicken goes on top . Your choice of dressing. I like Ranch on it. I live in the Ozarks , so finding a branch of Oak is not hard to get :) Yes I am boasting too. Coworkers & fam love it :)
@@phillipellison4758 if you ever get an unexpected knock on your door, it's me lol 😆
I cook steaks 🥩 with butter 🧈 thanks to Gordon Ramsay’s tutorial 😋 the taste definitely makes it better 🤤
I use the butter basting on cast iron approach at home. My family prefers it over restaurant steaks.
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.
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.
Why do white people love to eat their foods raw? Meat, eggs ect? I mean to each his own, but how can you taste the food w/blood running out your mouth? Every meat is eaten medium rare or less, every sandwich has an over easy eggs on top!
I'm sorry but you may as well run a cow down and take a bite out of it while it's still alive. I was a server for different restaurants for over 40 years, and everytime I took an order for beef of any kind, I would cringe, because I knew I had to bring a live cow to the table and let the guest carve and warm their meals!
I try to be open minded about it, but enough is enough!😵
Onion powder and garlic powder are a crutch for people who don't know how to cook.
@@jimklemens5018 are there any other spices that are for bad cooks? Like salt pepper paprika etc?😂
@@samueldavis5895 Yes, a bad cook should stick to using salt and pepper on a steak.
In fact, a good cook should stick to salt and pepper on a steak.
@@jimklemens5018 but, if you lack the means to procure fresh garlic, onions and herbs yet have garlic salt in my opinion doesn’t make you a bad cook. Not sure if you’ve ever watched Guga foods, but he’s definitely not a bad cook by any stretch of the imagination, has millions of subscribers and is very well known as a chef, yet he literally always uses at least pepper and garlic salt on his steaks.
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.
Meat never reaches close to room temperature? At most the center is only a few degrees warmer after 2 hours out.
@@4tCa4mzUPqRZZo I meant prior to cooking. :) 10-20 degrees off isn't too bad either depending on the cut.
My tips are dry brining (game changer) and cast iron pan to get a good crust. Also turn often, not just once, for more even cooking and edge to edge medium rare. And always rest your meat.
I also don’t add butter to the pan, it usually too hot for butter. Occasionally I let the pan cool a bit, then deglaze with butter and wine for a sauce, but I find that rarely worth the effort.
I also buy my steaks in bulk and amazing cuts. Usually Australian wagyu, Japanese wagyu or USDA prime. I buy in bulk so it brings down the price substantially.
@@avarmauk Wise man
@levek5806 I find that by doing that I either sacrifice on the crust or end up overdoing the steak. Not sure a way around that tbh.
But I must say rosemary and butter into the hot pan for a few seconds is really nice, but where I live good rosemary is harder to come by
Honestly, for me. The Best steak I ever have eaten is mine on the open fire while camping! Second on the grill! Lastly in Cast iron! All Voila'! 🥩🥔🍤
I agree with you. I'll put my steaks up against Ruth's Chris or Fleming's anytime.
Cast iron for me is my personal favorite
Yes. And also hot fire is answer to good steak. Not electric plate.
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.
For many years I have always used butter and garlic sauce as well as having the steak well marinated. This has made me hungry. I'm going to be cooking a delicious ribeye tomorrow. Looking forward to it :)
No need to marinate the steak if you choose one with enough marbling. Just season it right out of the fridge. While your steak is resting the salt in your seasoning will break down the meat fibers. If you've selected a a steak with good marbling (a very good "Choice" or a "Prime") the tenderization of the salt along with the gaps created by rendering will result in a very tender steak with a BEEFY flavor.
Marinades tend to obscure the beefy flavor rather than enhance it. IF you can't get a good cut, pineapple puree works great! 1 hour per inch. (A 1/2 inch steak would be 30min.) For a cheap ribeye cut that time in half (1/2 inch = 15min) Wash off all puree, blot dry, and season with salt, garlic, & pepper.
Don't worry it won't taste sweet or anything because you're washing it off. Pineapple contains bromelain (spelling?). It's a VERY POWERFUL enzyme so more is not better. You can get away with pulling it early, but if you pull it late it'll break down the steak into what looks like a half digested blob. This isn't internet folklore, YES IT'S THAT POWERFUL! I had to leave the house one time and ruined a steak.
@@Stacy_Smith I tend to agree, marinating can take away the natural flavor. Good salt blend is all you need. I love garlic butter. Yes good marbling is a sign the meat if prepared right will be juicy. A good steak don't need a lot. I might have sauce on the side. I might not even use it. If it's a turkey, or maybe lamb. I marinate that. For flavor and to tenderize. A friend once marinated his overnight in beer. It just killed the natural beef flavor. All I tasted was beer. To each his or her own. 👍🙂👋. Nj.
I’m going to strongly disagree steaks 🥩 at home usually taste better than at a restaurant and no you don’t need to use butter 🧈.
Your opinion, a very wrong opinion.
@@thereissomecoolstuff think again.
@@jamesboswell530 it's obvious you get your steak at golden Corral. If you ever went to a fine dining steak house you'd shut your pie hole and quit talking non sense. You are stating your steaks are better. Better compared to what? Swanson? Serious.
@@thereissomecoolstuff if being wrong was a job you’d be rich!
@@jamesboswell530 listen golden Corral cowboy. Why make a statement you can't prove. Do you just like to see yourself speak? Why are your steaks SOOO much better than a restaurant? Just apologize and go back to cutting coupons grandma. If you were serious you'd explain how your horsemeat is prepared and why it tastes better. "I strongly disagree. My steaks at home are better" put a red nose on when your gonna clown.
I just made some compound butter for my Prime rib Im making tomorrow. Irish Butter, garlic, thyme, rosemary, crushed black pepper and Himalayan pink salt.
Irish butter . . . French chefs use Irish butter. Goood stuff baby!
I haven’t been to a steak house in 6 years, best steaks are cooked at home!
My home grilled steaks are vastly superior to any restaurant steak....and a heck of a lot cheaper as well.
I even have a grill at work. Highly superior to any restaurant!!
I've never had great steak even at the fanciest restaurants. Some have great sauces tho.
It depends on what restaurant you go to who the cook is and how much money your willing to spend.
I bought a hamburger at outback steakhouse that was still frozen and raw in the middle..normally they put out good steaks and burgers but not if the cook is high on something and doesn't care.
During the 70s I dont ever remember being disappointed when we went to a restaurant which is why it was always a treat.
But today its hit and miss.
I can't confirm that. When chosing the right quality of meat (the more intramuscular fat, the better), the right grilling technique (crust) and a thermometer for core temperature, it's not that hard to get better results than 80% of the restaurants.
Ya know, I've been a steak lover for a very long time, and honestly, sometimes I catch myself craving a sirloin xD no Idea what happened but at some point I just lost my absolute obsession with ribeye, and i like to mix it up now.
Not always, it's all in the love, forethought, attention and love you put into it. And also, butter.
Steak at home is 90% better than most steak place. No cap
I always find steak better at home. Dry Brined, Reverse sear over charcoal is my go to.
Dry brine is fuckin life lol such a game changer
I would argue that the reason most people think restaurant steaks are better than the steaks they cook at home is that most people aren't sure how to pick a good piece of meat. Also trying to find good meat at your local mega-mart is a losing proposition. I'm lucky, my local grocery store still has an actual butcher shop, you can go in there and order steaks by thickness, and bring them home wrapped in butcher paper. And as far as sauces go, Miguel de Cervantes Saavedra wrote,"Hunger is the best sauce in the world."
Don't forget all the Teflon pans.
i agree with most of it except having an avon that reach 2000 degree. The only reason you need one is if you need to prepare mass amount of food at a quick time. because cooking food at 2000 degree will only burn the outer layer and make the inner raw. that's why restaurant use sous vide to make sure the internal part is consistent and then pop it in to the over just to broile it. hence having an industrialize standard oven & sous vide is not necessary to create amazing food. It for mass produce same quality food.
I have never once thought this!
Okay...I have a Big Green Egg, heirloom cast iron skillets and an Otto Wilde overhead flame broiler that can cook at 1500 degrees. I can make compound butter and buy prime or Wagyu steaks. I even have a sister who went to culinary arts school to be a chef to give me advice. It seems the only thing I am missing is the sous vide. Challenge accepted.
Sous vide is a waste of time. Your egg, a remote read meat thermometer, an instant read thermometer and a little technique is all you need. Try doing a reverse sear. You should be able to nail it almost on the first try.
Sous vide is a joke. Sound like you’re good to go with what you’ve got. All the steaks in Vegas I ate were done by this method and I wasn’t particularly impressed
Cant tell what else you may be missing, until I taste the steak coming of that broiler.
I have seen over and over that bringing beef up to room temperature is a complete waste of time. From time honored chefs. Who have tested this method.
My wife cooks my steaks with butter garlic and thyme tastes great
See I find the exact opposite. No steak out can compare to a steak cooked at my home. But then again I know how to cook.
Personally for me, the ambiance, the women at the bar, the fact I don’t have to cook or clean myself plus other meal n drink options makes steakhouses better than anything I can do at home lol
Probably the most important factors at play in this order are:
1. how long the steak was aged, most grocery stores won't age beef more than 10 days, whereas a good steak house will age them minimum 25.
2. Technique
3. equipment
Age doesn't matter. If you wanna go for age just order import beef. The meat ages more then long enough during the sea travel time.
1st you shoud care of product quality and raw unprocessed ingredients.
... imagine using salted butter on an already perfect steak. Or deglacing a perfect sauce with the salty crap they sell you as premade broth.
Aging a steak doesn't make nearly as big a difference as youtube and tv shows would lead you to believe. If you have a cast iron pan, broiler in your over/toaster, or a grill (gas, charcoal, or wood) you're using the exact same equipment as a steak house would.
It's mostly the salt, butter, and technique. That's why a mid-level fine dining line cook can still cook an advanced home cook under the table with the cheapest ingredients and nothing but a cast iron and a camp stove.
Without reading the comments and not even watching the entire video, I always assumed that the reason a restaurant steak probably;y tastes better than the one you cook at home is that the restaurant doesn't need to worry about the amount of smoke generated while cooking a steak the correct way. At home people make an attempt to tone down the smoke volume by lowering the heat. I believe that you need professional fans and vents to cook a steak the right way. Of course, I may be totally wrong. But that's what I always thought. OK, I'll admit....the butter does help a lot. But that has to do with the flavoring and not the cooking.
I’ve never ever had a steak at a restaurant that I prefer over my own done at home. 😂
I Agree! Butter makes things Better! I use it too for steak & many other foods I grill & cook!
Butter, salt, and fat is the flavour. Too much emphasis on "clean" eating kills the dining experience and the enjoyment of food. Kept within reason, bring on the holy trinity of flavour!
I have enjoyed a lot of steaks that I cooked in a cast iron skillet on the electric stove. It was all I had to get it done.
Facts. I love a good Pittsburgh sear. Can't beat it.
This depends on how good you can cook, i'm a pretty good home cook and all my extended family come to our home just to eat steak. I mainly cook and eat steak at home because in the Philippines, steak is very expensive and are usually imported from the US, Australia, or Japan. Whole steak in restaurants here are those items noone really orders, while there are more affordable steak items, they're not really whole prime ribeye, t-bone or tomahawk steaks, they're just small portions of prime ribeye and small portions isn't the way to go when eating steak.
underrated reason is actually a hot plate we put the steak on, keeps it nice and hot while eating
"it is hard for home-cooks"
saunas: am i a joke to you
Prime cut steak that has been smoked for 2 hours and then seared is my favorite method to cook a steak. Better than restaurants
Some simple rules when it comes to steaks have it cooked medium rare ( this includes the rest time), as rare, the fat in the meat is not rendered enough, cook the steak in butter (cast iron skillet if you have one), salt 24 hours prior to cooking, allow to rest for 3 minutes. Sauces cover the taste of poorly cooked foods, never put any sauce on a steak, use fresh herbs add them just before the setting process as cooking herbs cooks all the flavor out of them. Simple rules of cooking a steak, that can be accomplished at home, for a great tasting steak.
Restaurant steak sucks. Too expensive and not that good. home cooking is best 💯
Better hotter equipment and flavored butter is also a key
I was a chef for 29 years .. this video has or talk about a lot of things most restaurants don't make; a decent steak house restaurant will never precook a steak.
and most of the time food in restaurant s taste better cos of the equipment, and quality of the ingredients they get and last but not least also the chefs cooking that day.. some has a special touch.
try to cook Chinese food on an electrical stove top with a regular sauté pan, the trick is on the wok the high temperature and skill of the chef.
but also lots of people can cook better at home than cooks in restaurants these days.
We rarely eat out because we find we enjoy our own cooking much more than someone else's.
My go to now is oyster sauce drizzled on it once it's put in the pan or grill, flip it ,do it again and 💥💥💥😋.
you also forgot one major factor, most people don't have access to prime cut. Most stores only sell choice cut
I don't think I've ever said. "Restaurant steaks are better than at home."
The exact opposite exactly. I stopped ordering steak at restaurants around 4 years ago.
@@AmirhoseinHerandy very smart decision! Usually way overpriced and not anywhere near as good as home.
SPEAK FOR YOURSELF!!! My gf prefers eating steak at home. I only select the best steaks at the butcher shop, I use a pepper & garlic compound butter, and I sear it directly over the burner when using my pellet grill and over the coals when using my charcoal grill and finish bringing it up to temp over indirect heat.
I only use competition pellets or lump charcoal with wood chunks, 2/3 mesquite, 1/6 apple, and 1/6 hickory. My fire is NEVER started with lighter fluid! I use an electric starter iron to start my fire.
Also you forgot to mention that you want to season it right out of the fridge before letting it rest. This gives the salt & seasoning time to penetrate the meat while it is coming up to room temperature.
Compound butter and steak is so easy to make
My USDA prime steaks at home are the best.:)
I’ve never had a restaurant steak as good as I can do at home.
There are two key things for home cooking steaks.
1) Open flame cooking. You need a gas stove, or a grill. Preferably both, but it has to be something that you can either immediately control your heat, or set up appropriate heat zones.
2) Quality meat. If you're buying the manager's special at the grocer and throwing that in the pan, you're in for a bad time. Everything beyond is to your taste, but the foundation for that meal is the meat. If it's poor quality to start, you're going to have a hard time raising that quality no matter how you cook it. Not saying it's an impossible task, but it does take serious effort.
The best thing you can do as a consumer (and assuming you have the storage) is to go directly to the source and buy a head of cattle yourself, either the whole, a side, or a quarter, and have that aged, butchered, packaged, and frozen. Cut out all the middlemen between the processing and you. Buying the whole head is obviously better, and if quantity's an issue, go in with other people and split the cost and the yield. If that's still too much, packers for an entire cut of beef are a good option, too. Still an up front cost, but trimming and slicing into steaks yourself will be much cheaper in the long run. Especially if you have a food saver that you can vacuum seal them yourself.
It depends on the person for me I would say homes takes are better because you can season it to your liking when you go to a steakhouse they Don't really season the steak much I usually end up putting extra salt on my steak at a steakhouse with the salt 🧂 shaker or grinder because they usually don't season the steak enough
use whatever season or sauce you wish but at the end of the day with just salt the quality of beef and cooking technique is everything. go to a Whole Foods, invest in a proper digital thermometer, use the reverse sear method if you have the means (a low heat oven works just fine) and maybe get yourself a grill. done
If you think steak tastes better at a restaurant, you havent eaten steak at my house…
We get door dash
XD
Know your stove, know your pan, know how they cook different steaks at different thickness, know when to add the butter and additional flavors, dry brine your steak a minimum of 2 hours over night better. Peppers, onion, garlic. The compound wont be necessary. The room temp is optional and wont do much.
Practice
Practice
Practice
Then practice again.
I’ve never had a steak that comes even close to the ones I cook myself. Steakhouses are the most overrated restaurants of all.
And they charge like 70$ for 0 crust and a piece of meat that's not even cooked to the right temp, with a big lack of seasoning.
You haven't eaten steaks from my backyard grill. Better than $100 ribeye I've been served at a restaurant!
The sauce will most likely always taste better since restaurants will have scratch-made stock or demi. But as far as grilled steaks, or just a basic pan sear with salt and pepper? Homemade is always better, if you can pick out a good cut.
Sous vide translates to under empty. The process involves vacuuming and cooking slowly in hot water.
Personally that is exactly the opposite . My steaks at home are much better than in 99% of the restaurants because I choose the best meat , best butter and I make the sauce (Béarnaise / Peppercorns / Foie gras etc ...) 100% from scratch.
When do you add the butter?
@@joemunch58 At the end so when cooked (depending of everybody’s taste ) I baste it for few minutes with butter infused with thyme and to avoid it to burn I mix it with oil . I found that hazelnut oil gives also a very subtle nutty flavor .
NB : I also use butter and hazelnut oil with scallops and it works even better than with beef .
On the contrary, it tastes much better at home!
It's like how sandwiches taste better when other people make them.
It's called Confirmation Bias. We just spent a butt load of cash for a steak. So, in our minds, we just "know" that, given the price difference to what it would have cost us had we cooked it at home, it just must be better. What I find puzzling though is that far too many restaurants provide relatively dull steak knives. With a very sharp knife, the diner is going to be able to effortlessly cut his steak and that will give a sense of tenderness that might not otherwise be there.
I'm a cook and it's some butter. Rosemary and garlic butter make any steak taste good. I cooked for the keg in Canada they buy cheap grades of meat and call it prime rib ect. It's all in the garlic butter. Compound butter is a must
It starts with high quality meat and choosing your favorite cut.
Everything after that can be negotiated.
The steaks are dry or wet aged, makes a difference. Also they use prime versus choice or select.
ALWAYS use a NON-SALT Butter on meats. Salt burns at a lower temperature than butter, & burnt salt taste aweful! Trust me on this one.
Wait, salt can burn??? You are seasoning the meat anyway though, right?
I've cooked a steak or two... went to culinary school... worked in restaurants and caterers... that said, I have never heard of anyone ever in the history of cooking who burnt salt lol. Generally, salt does not burn... it melts around 1500 degrees Fahrenheit so, unless using a high grade infrared broiler, the average broiler/grill/oven does not get hot enough to affect the salt.
As far as salted vs unsalted butter and potential for burning, the milk fat, and sugars, will burn... If butter burning is a concern, I would recommend using clarified butter/ghee... but I just use salted cultured butter and I have never had any issues.
Water can also be burned as well!
@@paulblichmann2791 Hoping you are kidding but just to be clear... No! water cannot be burned. Impurities in water might burn but water itself will evaporate and never burn. And I'm not sure why you used the word "also" as if to say the idea of salt burning is really a thing.
Salt is a rock, it doesn't burn.
Nice editing
With the availability of tutorials on the internet, take $10 and access to a grill you can make a way better steak than most restaurants
Little restaurant can beat my steak, because I can make my steak exactly how I want.
Cast iron pan with ghee, garlic pepper and salt. There's no better way.second best is the grill
I agree with mashed, they are much better at home! I have never had one out that dropped my skirt!
I thought it was a German thing, but I always have/want herb butter on my steak.
Sams club has a good garlic butter mixed with a parmesan and basil
You do realize that steel is an alloy of iron & carbon (and maybe other elements like chromium for stainless steel)
Carbon steel has a medium percentage of carbon in it (over 2% percent of the total weight of product but ideal "cooking steel is 2.2-2.5% -- same as "blade" steel), Cast iron is between about 3 and 5% (if I remember as anything more and the steel will get too brittle when it gets hot and oxidize) ad Stainless can come from 0.5 to 3% depending on whom the manufacturer is.
Stainless is more flexible and light, but cast iron is durable and has the best temperature characteristics (but is not flexible). "pure" carbon steel has the best of both worlds.
Though carbon steel without nickel or chromium stains and rusts like mad and requires an insane amount of maintenance. In fact I dont think anyone professionally uses it for searing steak alone... or outside of the Wok in asian cooking. Though I think most "flat tops" are a carbon steel with extra nickel for high temperature no Everyone I know uses a "high carbon stainless" in professional grade cookware (with multi-ply copper layers to improve temperature issues) or goes cheap on aluminum pans if they don't wanna pay 300 dollars for every 10-inch sauté pan used for 140 plus seats and 18 burners.
Covering good steak with butter, sauces, and gravy seems to be overkill and an insult to good meat. Why not add some ketchup while you are flavoring a steak.
My steaks hit just fine but I still love it when someone else cooks it
Meat quality is the most important key factor. Has to be Prime grade to begin with.
Usually, people who go to expensive restaurants (in this case "steak houses") are people who cant or dont want to cook. So, naturally, they like steaks in a restaurant better. You know the type... more money than brains!.
It tastes better because restaurants get better quality meat for free then you can buy at the grocery store, simple as that. Farmers who produce superior meat products always sell them to restaurants first because they get a much better price.
....??? ....restaurants get their meat for free ??? What are you talking about ?? They have to pay for their supplies and ingredients - just like anyone else.
Maybe you are trying to say - - that restaurants have better access, at no additional cost, to higher quality than the general public. This was mentioned in the video.
Learn how to communicate your thoughts a little better - so that other readers don't think you are some kind of fool........
Depends on the restaurant and depends on your own competence as a cook.
I feel like this video was made to make people that don’t know how to cook feel better
I have never had a steak from a steakhouse that taste anywhere near how a reverse seared steak on my pellet grill taste. Steak house steak to me is about a 3-4 out of 10 and pellet smoker is 8-10 out of 10 depending on cut and a little luck getting the timing perfect.
If you think chain restaurant steaks taste better than homemade you really need to learn to cook.
Dry age steak is the best way to get a steak,to have that delicious tastes.
Putting butter in sous vide bag dilutes the beefiness of a steak. So no, butter does not make everything taste better.
Sous Vide Everything - watch and learn ;)
Home consumers can only buy low-to-middling grades of beef. Restaurants hoover up all the Prime beef. This means the home cooked steak will usually have both dry spots and grisly spots...over and under cooked at the same time!