Well, first of all they need top quality steaks.

Then they do some form of salt brine

The finer the salt the more even the crust will be but also saltier

BINGO

Now grill as normal, wipe salt off at end, let rest, slice against grain.

The steakhouses will typically finish the steak with some melted butter now

But I saved the butter for the sauteed greens & grapes with a lemon garlic cream sauce

The lemon citrus flavor in the sauce really cut the richness of the steak.

Then I ate the spicy cabbage kimchi for probiotic dessert. 😄

Edited 3 hours ago3 hr by SiSePuede419
Cabbage is food of peasants worldwide

Presentation is improving.

That salty steak didn't make it to the plate then?

That's a lot of salt for a thin minute steak 😁

Why I cut my own steaks, ~2" thick.

Edited 3 hours ago3 hr by KhunLA

Here are some other ways to burn meat.

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Edited 3 hours ago3 hr by Stocky