dakota2112 wrote:
> I've searched through this forum but I'm not able to find a conclusive
> answer.
>
> Let me explain. Firstly, I'm very picky about my steaks. In fact, I
> very rarely order a steak at a restaurant, because frankly they never
> hold a candle to the steaks I grill at home. Of course I'm not
> talking about what some people consider "real" steakhouses, I'm
> talking about the standard places like Outback, Lone Star, et al.
>
> I grill my steaks in a very particular way, with the end result being
> a charred outside and VERY pink & juicy inside, and I prefer my
> grilled steaks over the aforementioned restaurant steaks hands down
> in just about every category (doneness, juiciness, consistency,
> overall taste, etc). I can go into more detail about how I cook my
> steaks if necessary, but to save space, I'll hold off for now.
>
> HOWEVER...
>
> The one thing I have yet to figure out is, how do they get a
> restaurant steak to have "that taste"?

I've read this thread with interest. I never noticed "that taste" but then,
I normally only eat steak either when I cook it at home or, if I'm out it's
when I'm travelling so it's never the same.

I'm curious as to why, if the steaks you grill at home "don't hold a candle"
to the ones you order when out, why are you asking how to duplicate the
taste?

Jill