Ahhh, steak! There’s nothing better. Everybody loves a good, expensive, perfectly done, melt-in-your-mouth kinda steak!

You know the feeling. Maybe you went to a nice steak restaurant a couple days ago. Now you want to recreate the experience. So, you go to your neighborhood supermarket, and you pick up a good-looking piece of meat that’s labeled ‘good for grilling’. You get home, you throw it on the grill, add some salt and pepper, get it seared and dig in.

And.. It’s not the same.

There’s something missing. Something that sets the professionally-cooked steak apart.. something that you just can’t put your finger on, and you can’t quite duplicate. What is it?

Have no fear. It’s perfectly possible to duplicate restaurant-quality steak. You just need to know a few things that aren’t immediately obvious. Things like knowing how to tell whether a meat is properly marbled, and whether the grill as actually hot enough to place the raw meat on it.

And it’s not just placing the meat there and waiting for it to be done, either. You need to first sear it, using the very hot side of the grill, and then later switch it to the lighter, cooler side of the grill and actually leave the meat there, to cook on the inside until it reaches the degree of doneness you want.

What about when it seems to be done? Do you take it out and slap it on the plate right away? Nope! You need to let it cool a little bit, and tel it rest for the juices inside the meat to soak back into the fiber tissues, and give it that juicy texture that you want.

All this, and more, is covered on this website and the websites of our partners. Look around, follow the links to whatever you need, and you’ll be more than ready to whip up the best steak you’ve ever had.