That steakhouse may seem a bit less savory when you get a peek behind the scenes... 🥩
. Most steakhouses use powerful infrared broilers that can achieve heats more than double that of a home oven, quickly cooking steaks in large batches.Done properly, dry aging a steak can add depth and complexity to the flavor of the meat, a process that can take weeks and requires close monitoring for purposes of food safety., the term is also often applied to meats that have simply been stored for a little while, and often in a refrigerator, not a proper aging room.
that customers"might be shocked at how much salt we use" when seasoning steaks. A hefty layer of the stuff is routinely added to cuts of meat, with restaurants using much more salt than a home chef would ever think to. Or want to, because of health.A steakhouse usually pays about 30% of what a consumer is charged for a steak for the meat itself,. That means if you paid $55 for a good New York strip steak, the restaurant paid less than $17 for the meat.
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