I’m a cook, and I have cooked a lot of steaks, and everything the other answers say is true. A lot depends on the quality of the meat and the technique.
But there is one thing nobody has mentioned.
Once upon a time, I worked as a server in a restaurant that was known for the quality of their steaks. Steak night was a big deal, and always a full house.
The owner did the steaks himself, and he had a secret recipe for basting that he told me he got from a chef at a chain steakhouse, but he wouldn’t tell me the recipe. I saw him add a bottle of Italian dressing, so I knew that was one of the ingredients.
We had a new cook, and one day she was filling the big stove salt shakers. She complained that the salt didn’t taste right, and wondered if it had gone bad, so I asked her where she got the salt from. She pulled a big jar off the top shelf, and showed it to me.
It said Monosodium Glutamate.
She read sodium on the label and mistook it for salt.
And instantly I knew the secret to the steaks.
So the next steak night I watched, and sure enough he reached for the MSG.
It makes a noticeable difference in the taste of meat, and it’s in a lot of prepared steak seasonings that you buy, but it might not be good for you. Personally, I don’t use it.
