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They start with PRIME beef NOT the CHOICE stuff you buy at the supermarket or walmart store.

They make sure it have a fine texture and is firm to the touch has lots of marbling but not big chunks of fat and has a color that is a lite red or cherry color NOT deep red.

Then they cook it after it is at ROOM temperature, not cold in the middle. They use a cooking thermometer to test for the warm center.

They pat the meat completely DRY. If it isn't dry you are steaming the meat not cooking it dry.

They use a dry heat cast iron skillet at Medium HIGH heat, about 450 to 500 degrees F. to sear the meat and cook it. Use two to three tablespoons of Extra Virgin Olive Oil.

They cook it for 5 to 6 minutes per side.

They never salt uncooked meat.

They use meat that is at least 1 to 1.5 inches thick to get juicy, moist meat when cooked.

They let the meat REST to allow the external heat to cook the interior before serving the meat.

The use Filet Minon (also known as Tenderloin, Tournedos, Chateaubriand, Beef Medallion), New York Strip (also known as Strip Loin, Strip Loin, Shell Steak, Kansas City Strip, New York Strip Steak), Rib Eye, (Also know as Scotch Filet, Delmonico Steak), Porterhouse (Also know as T-Bone, Short Loin), Top Sirloin. AND they are never fooled by Fraud Filet cuts (Also known as mock tender steak, fish steak, chuck filet steak, chuck tender steak, shoulder petit tender).

Higher end steak restaurants used dry aged beef. It sits for some time in controlled conditions so that the meat breaks down and becomes more tender.

You can buy this quality meat from butchers and high end shops. But at home tenderizing tougher cuts helps, so does marinating being sure that your marinade includes salt and a bit of acid. Also always let your meat come to room temperature before cooking. Don't cook meat right from the refrigerator.

1. Searing meat does not "trap in the juices" or "seal in the juices". It does create a flavorful crust on the outside of the meat.

2. Steak houses DO use salt on their meat. That is part of what brings some of the inner juices out to the surface to create the delicious crust referred to above.

I recently had the best steak I have ever eaten, at Ruth's Chris Steak House in Woodland Hills, California. Their meat is all prime, it is wet aged for three weeks to allow enzymes to begin breaking down the fibers, it is salted and peppered and cooked under an 1800-degree F. broiler and served on a 500-degree platter at your table.

I don't know how other places do it, but I have never had steak this good before.

Take the steak out of the refrigerator to get to room temperature.

Heat a heavy based frying pan over medium-high heat before adding the steak (this seals the surface, trapping in juices).

For a low fat version, rather than oiling the pan, brush the steak with oil to prevent it sticking. I personally add a dollop of butter & a splash of good Extra Virgin Olive Oil and allow to heat until the butter begins to foam.

To cook a 2cm-thick piece of steak for 2-3 minutes each side for rare, 4 minutes each side for medium, and 5-6 minutes each side for well-done.

Turn the steak only once, otherwise it will dry out. Always use tongs to handle steak as they won't pierce the meat, allowing the juices to escape.

To test if your steak is done, press the centre with the back of the tongs. The steak will feel soft if it's rare, slightly firmer and springy when it's medium and very firm when it's well-done.

Transfer steak to a plate, cover with foil and set aside for 3-5 minutes to rest. This allows the juices to settle and the muscle fibres to relax, which ensures the steak is tender.

Bon Apetite!

Baking isn't a great way. once you bake some thing interior the oven your cooking your time all round the object. What you want to do is locate your boiler it cooks at a extreme warmth even if it cooks style the precise down and lots faster. this may help you from over cooking and make it delicate mutually. a good steak merely need somewhat salt pepper and garlic salt on both side and your performed. good success and satisfied cooking supply you Boiler a attempt you'd be happy :-)

beat the damn thing with a mallet.....I'm not kidding