Moist, juicy, flavorfulrestaurant steaksare some of the most coveted dishes.
However, even though restaurant-made steaks are delicious, they always seem near-impossible to recreate at home.
What are their secrets?!
Shutterstock
We enlisted a handful of chefs to help give you tips on how to get the job done.
He also shares that wet-packed meat should be avoided.
“This comes from my French culinary school background,” Sudak says.
Shutterstock
“Monte au beurre means ‘mount with butter.’
This process adds richness and a bit of flavor to the finished product.”
You’ve just made it to line cook in a high-end steakhouse," he says.
Shutterstock
Moore also says you should avoid piercing the beef with a fork while carving to prevent juices from draining.
“Try using tongs to hold it instead while slicing to preserve the juicy goodness!”
You may want to rethink this.
Shutterstock
“Don’t take it straight out the fridge and cook itthis is a MUST!”
Allow your steak proper resting time
Don’t forget to let your steak rest after cooking.
“Resting is also a very important part of properly cooking steaks,” says Craft.
Shutterstock
Shutterstock
Shutterstock
Shutterstock
