10 Secrets a Steakhouse Chef Will Never Tell You

10 Secrets a Steakhouse Chef Will Never Tell You

Ever wonder what goes on behind the scenes of your favorite steakhouse? A professional chef answers all of your burning questions about what it’s like to work and cook at a restaurant.

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Fresh raw beef steak on woodJag_cz/Shutterstock

Some steaks are thick, others are thin

They all weigh the same, but many steakhouses cut their steaks to different widths to make it easier to accommodate different cooking temperatures. Thicker steaks are much easier to cook to medium rare, whereas thinner cuts will reach well-done temperatures more quickly. Learn the secret to cooking a thick-cut steak at home.

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Sliced grilled steak Ribeye with herb butter on cutting board on wooden backgroundLisovskaya Natalia/Shutterstock

It’s all about the butter

Your steak probably tastes better at a steakhouse because we use lots (and lots) of butter. Bonus points when it’s compound butter! Even the dishes that aren’t served with a pat of butter on top are likely doused with a ladle of clarified butter to give the steak a glossy sheen and a rich finish.

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Chef salts steak grill pan. Preparing fresh beef or pork.Anton Chernov/Shutterstock

Salt, salt and more salt

The pros really know how to season meat. Coating the steak with an even layer of salt brings out the meat’s beefy flavors. You might be shocked at how much salt we use, but almost no one sends back a steak because it’s overseasoned. Underseason it, though, and the customers will complain that it tastes bland.

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