How do restaurants cook steaks?

In this brief article, we will answer the question, “how do restaurants cook?” and will also look into the secrets of restaurants when it comes to cooking steaks. Moreover, we will talk about the procedural framework, experience, and aging of steaks.

How do restaurants cook steaks?

The majority of big restaurants or steakhouses cook their steaks on a flat top or flat bottom. Even though there are few “grills,” some restaurants may continue to grill steaks in the same manner that everyone does. Many restaurants, on the other hand, cook their steaks using infrared broilers, which reach very high temperatures. Even though comparable equipment is available, it is not required. It is necessary to apply heat in close contact with the meat to achieve this. This requires the use of a high-quality skillet.

It’s completely safe to eat in restaurants.

The Procedural Framework

Grilling meat using hot metal objects is a common practice. Smoke and fire are possible side effects of the process. Splattering is possible therefore precautions should be taken. The meat is rapidly seared and the fat is melted in the pan. The presence of this fat is what causes the caramelization of the meat to occur. The sweetness of the flesh is heightened as a result of this process. Butter will enhance the fat content of the meat while also imparting a rich, buttery flavor to it.

The Process of Experience

Nothing compares to the skills of a skilled steakhouse chef. If you’re a beginner, you’ll need to put in some practice time. Keep an eye on your steaks at all times. Make efforts to be prepared and make use of your mistakes. Keep track of your thoughts in a note in a diary. Soon, you’ll be a great steak chef who will wow your guests with your culinary skills.

Aging

The meat served in most fine dining establishments is aged to enhance flavor and softness. Meat is aged by allowing it to rest for many days or even weeks (under very controlled circumstances). A difficult process for the average person to do because of the dangers associated with food degradation and disease. Check with your local meat markets to see whether they offer aged beef, and if so, how much. If you can’t find it, don’t bother trying. You may savor a delicious steak.

The Chef’s Secrets to a Successful Steakhouse

Some steaks are thicker than others, while some are thinner

Restaurants that specialize in steak cut their steaks to different thicknesses to suit a variety of cooking temperatures. Thicker steaks cook more quickly to medium-rare than thinner steaks, so choose thicker steaks for medium-rare.

A lot of salt

Professionals are well-versed in the art of seasoning meat. Seasoning the meat evenly with salt brings up the meaty flavor. Even though we use a lot of salt, very few people return a steak because it has been oversalted. 

Practice makes perfect

What criteria do chefs at steakhouses employ to decide whether a steak is cooked to perfection? Some individuals use a meat thermometer, while others rely on their sixth sense to determine internal temperature. After grilling hundreds of steaks, you have a sense of what medium-rare feels like in your mouth!

Choice of beef

The best meat may not always be available at the most expensive restaurants, contrary to popular belief. Choice beef is utilized in the vast majority of steakhouses, and this is not just since it is more affordable. There is less than 2 percent of overall beef production in the United States that is prime beef.

Grilling or griddling boneless steak is a good way to prepare it

It is better to cook boneless steaks on a flat surface rather than on a grill. Alternatively, if you do not have a flat top griddle of restaurant quality, a cast-iron pan will work.

“Dry-aged” does not always indicate that the process was done at home.

Contrary to popular belief, the meat at many steakhouses is not dry-aged in the backroom before being served. Because the process necessitates the use of a certain environment, most restaurants get it from high-end butchers.

High temperatures are used to create the best crust.

You should turn up the heat if you want to prepare steakhouse-style dishes at home. Restaurant wood-fired barbecues may achieve temperatures of 700° F, while infrared grills at premium steakhouses can reach temperatures of 1,000° F. The use of a charcoal grill is preferred, although a hot cast-iron pan can suffice in an emergency.

Other FAQs about Steak which you may be interested in.

How to boil a steak

How long is defrosted steak good in the fridge?

How long does steak last in the fridge?

Conclusion

In this brief article, we answered the question, “how do restaurants cook?” and also looked into the secrets of restaurants when it comes to cooking steaks. Moreover, we talked about the procedural framework, experience, and aging of steaks.

Reference

https://www.thedailymeal.com/eat/steakhouse-secrets-gallery/slide-4
https://www.thespruceeats.com/restaurant-steak-secrets-336351