Is it the dry-aged meat, that flashy finishing sauce, or is it just your mind playing tricks on you? Steaks at home never seem to hit quite like they do at a restaurant — here’s why steaks always seem to taste better at a restaurant.
#Steak #Butter #Quality
Compound butter is key | 0:00
Direct access to suppliers | 1:40
The sous vide method | 2:57
Restaurants use high-quality pans | 4:29
They cook with intense heat | 5:39
Allowing steaks to rest | 6:46
Sauces amp up the flavor | 8:16
Dry aging adds major flavor | 9:32
Food psychology can influence taste | 10:50
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