Why You Shouldn't Cook Steak The Way Steakhouses Do

When entering a big-deal steakhouse, the smell of the char from the grill is rather intoxicating. With marbled meats cooked to perfection, and chefs cranking out hundreds of covers per night, the restaurant industry has efficiency down to a T. With the help of several fancy-schmancy appliances and techniques to achieve the perfect steak every time, such as the sous vide, large grills, flat tops, and even infrared broilers, it's easy to achieve speed and consistency while still maintaining quality. 

Whether it's the warm weather that makes grilling season a must, or the holiday season when hearty cuts of meat are a craving, preparing a perfectly cooked steak for loved ones is one of life's captivating pleasures. It's normal to want to whip up restaurant-quality steaks at home and feel like a pro, but it's not quite necessary. Surprisingly, taking your time cooking them traditionally might yield even better results than restaurant versions.

According to Serious Eats, restaurants are seeking three things when cooking for a crowd: consistency, speed, and quality. However, when cooking at home, speed isn't as important. Sure, you'll want to get dinner on the table before bedtime, but if you have the extra time to put some love into your steaks — such as salting a few hours beforehand, creating tasty marinades, and letting your meat come to room temperature just before cooking (via Insider) — you'll see that the extra time makes a huge difference in flavor. In fact, your steaks just might taste better than the ones from your local joint.

Let's face it: Restaurants have shortcuts to achieve flavor and overall perfection in half the time. Chefs who have been working in fast-paced kitchens for years learn a thing or two on speed without sacrificing the end result. If you're a natural home cook, following a chef's kitchen skills might throw you out of rhythm, considering they've worked in an adrenaline-driven environment for years.