Why Restaurant Steaks are Better 

Yeah forget guga! 😅

@@AJ12Gamer haha guga is tha man. doesn't he grill most his steaks?

If ya do multiple it's easier tho. Only searing needed

What is that cool wooden stove thing that you have. I see it in like all of your videos and I would really like to know.

​@@SenpaiKai9000I saw a chef on Joe Rogan saying he does this method of the course of an hour

I came here to say this, beat me to it.

I thought especially steak restaurants have that monster grill too This method felt very homely and not so much restaurant

Thank you!! They just be doing new weird shit now

You just need a good cut that's all😂🎉(10 years here😊)

Yep, sous vide or old school grilling. Never seen this, ever.

sounds like a really uneven cook for this you would pre sear before service, just like you wouldn't start to sous vide a steak to order. order comes in, you sear again, or toss in the oven. minimal movement, minimal resting time and you can cook a small steak in sub 5 minutes

@@SenpaiKai9000 That's called sand bagging and not all restaurants allow you to do that.

@@SenpaiKai9000 M8, I say this all the time, high volume places would benefit so much if they would incorporate more science into their processes like higher end places do, but I've come to learn from experience that the average mental capabilities for the people in charge of such places is just too low to comprehend how technology and understanding the process can benefit them... The few that do care either give up, or move on to higher end places...

@@SenpaiKai9000 pre searing is for hacks that cant cook

​@@SenpaiKai9000are you fucking kidding me? That steak is going to continue to cook if it's at any kind of temperature, you're going to get a piece of shoe leather if you pre-cook it and let it sit. Are you going to put it in the fridge before you sear it again for the customer? Tell me you've never fucking worked in a restaurant without telling me.

Hahaha

that may also occur

@@SenpaiKai9000*will

A ton of salt and butter. That's the trick

Cocaína Colombiana.

Only at fancy rich boy joints though.

My local food city offer prime cuts all the time I marinade over night and it taste better then any steak house I’ve ever been too my favorite cut is chuck eye steak taste like ribeye except juicer to me anyway and it’s in perfect bites. Also enjoy the tenderloin too marinated as well little too soft and lacks flavor that’s why soaking in a good marinade helps it so much. Season with salt cracked pepper sometimes garlic or rosemary but always butter at the end. I swear you can’t go wrong with this method cook it how ever you want everyone’s different I prefer medium rare rested. Just juicier but even if I over cook to done with thinner steaks a good marinade still Make it soft.

THIS

did u triple flip it?>!!

​​@@SenpaiKai9000instructions unclear, penis is now a triple seared filet mignon

Weak sauce

​@@SenpaiKai9000instructions unclear what to do with this octopus face dragon man thing speaking in ancient language

You are a douc

Damn good point

Oh wow. I've never thought about that... 😮

gotta get a respirator for cooking, i guess

​@@spookyfirkser industry level hoodvents are they key to not pissing off your neighbors with the smoke alarm

I feel that 100% with bbq, by the time I am slicing into a brisket I am sort tired of dealing with it and it doesn’t even smell good anymore

Oh, so you’re one of those people who like to chew on their steaks for forever.

@@VO1DLESSLOL nah, a little over medium rare

@@theradonpipe then how are you saying the steak is undercooked

@@VO1DLESSLOL I like mine a little more dark, and I was just being a little silly

I feel like no matter how rare the steak is, there will always be one person that says it's not undercooked.@@VO1DLESSLOL

Clarified butter or regular butter?

Omg dude I left a comment literally saying the same thing 😂 I was like this nonsense isn’t happening - the reason is BUTTER

@@NicholasRyan-kw7jnbutter the cast iron , brown and infuse with an herb while spoon basting. When it’s done, slather in salted butter (or compound butter) and tent until it’s rested .

true, but any good steak is grilled/smoked

100% this. Copious amounts of butter in almost everything.

restaurants definitely do not do this. They sous vide then sear... like wtf is this. This is how you get sick

i work 1 star michelin and there are ways to heighten the taste of something but none of them are in this video

restaurant steak tastes better because of the grill. nuf said

@@teyhleslie6983 Or..it could be because of the butter they put on top of the steak to make it juicy.

@@ukaserex that’s more an “and” than or and we use meat fat (lot more tasty)

Exactly. I always eat steak at home.

Same I cook my steaks like Chef Jean Pierre and it's fire af everytime

They probably do, stop hyping yourself it doesn’t count lol

​@@M3M3D14Revolving door of interns > Homecooking 😂😂😂 🤡🤡🤡

I’ve had 3 steaks in my life that were better. One was in Portland(don’t remember the place, but it had red bricks), one Greenes Tavern in Flowery Branch GA(no longer there), Gordon Ramsays burger place in Vegas.

" I want my steak to be cooked by a chef so incompetent, that some crackhead of Microsoft who has banned your account. Can demote that thing to Raw with a potato peeler. And let that incompetent Chef do their thing"

Lmao

Yooo 😂😂😂😂

@@Mitowa-tk4ygraw on the inside and crisp on the outside

@@nurseii9018that steak wasn't raw though.

He spoke the truth

Correct...its about the cut. None of this crap this bloke is pushing.

​@chrisoconnor8392 Exactly!! 💯 Im like, wtf is this dude talking about???!!! 😂

Geeat Advice!! 💯👌🏽 Thats the holy trinity with cooking anything... great cut, salt and Butter!! How can you go wrong!!! 😂

@@chrisoconnor8392yup. I’ve never ever heard of this triple dear crap

@AO-46613they definitely don’t lack the skill most of the time they are just bombarded with orders by themselves and forced to get the steak out however it is.

They're just throwing that thing on a flat grill with some squeeze bottles of fake butter and shakers of seasoning on hand while cooking 3 or 4 other things. They ain't sitting there giving it every ounce of their love lol. Cooking it yourself is always the best option...unless you're the unfortunates who simply can't cook for the life of them. Luckily, it comes naturally with most guys.

@@Mario-ob8es no literally bro lmao and Father’s Day is always the worst you’re cooking like 10 steaks at a time all day long

​@@Mario-ob8esWhat shitty restaurants do you eat at? 😂

More butter and salt doesn’t mean it’s better. It means it’s saltier and greasy 😂

Black and blue steak is amazing

If you think thats raw, then you clearly know nothing about steak..

Are you acoustic?

This shit gotta be satire

are you restarted?

I have heard bacon grease does wonders as well…

@@insideoutsideupsidedown2218 lol bacon flavored steak

@@insideoutsideupsidedown2218 that would be good, although wholly impractical in a commercial kitchen

Yep, I don't know why I just don't like restaurant steak, but those they sell in the street taste way better.

​@@Ethian315Because most restaurants use cuts that are so poor the grocery store won't even sell them.

Not to mention they're pumping out 80 steaks an hour and always overcook or undercook yours😂

Stop going to Applebees

@@dilldoesstuff4264y’all gotta stop eating at shitty restaurants.

Huh? Have you been to a good steakhouse? I'm not talking red lobster or Applebee's. It takes like 15 or 20 minutes at minimum to get your food lol

The dude is also saying "start out by pulling the steak out of the fridge at least 1 hour before you cook it"... I think he is just full of sh*t.

⁠@@stompingpeak2043if your steak takes only 15 minutes to get to your table, they aren’t doing anything remotely like this, especially if it’s during dinner rush

@@stompingpeak2043 bruh most places you’re getting apps and drinks and other things before so it gives time for steak if server knows beforehand, but if you’re just getting steak at even a high end restaurant it will top max barely take 15 minutes to get your steak lmao. I ain’t even a food snob and been poor most my life, but locals of various cities across the US and other countries have been kind to give a heads up on real class and flavor for money and the reality of good food.

At my restaurant we precook them and then just finish them off in the microwave to order.

@@garyhost354I bet so 😂

Wow, I was doubting that your broiler could actually reach temperatures to melt table salt. But after googling it, wow I had no clue salamanders got that hot.

@@Iwsssimuou the broiler at my restaurant runs between 1800 and 2000 Fahrenheit

@@Iwsssimuou salt melts around 1500

Wow

Forged steak, nice

This is the truth - not just the quality but also the quality. Look up compound butters, people. You won't regret it.

Gotta let it sous vide in compound butter at 127 f for 2 weeks, and add some poison so nothing grows while it sits at the peak of the danger zone for those 2 weeks. Then you gotta neutralize the poison, and inject it with more compound butter, that's when you give it the quad sear

​@@duckheadbobcompound ghee is the trick and you don't torch solids. Especially ripping hot pan sear.

The quality is quality, not just quality but quality Eteubss, butter? Some?!))5373 but quality

Was about to say that. I really wanna know what the butter upkeep for a steakhouse is

So many people take his vids literally, but then i feel like some of the comments know he's joking in these vids and just want to draw attention

Same

Here here😊

Came here to say this

If you eat at crappy restaurants of course your homemade food may be better. These sort of comments make me think you believe applebee's is the hallmark of a "good restaurant steak".

@@taylorthetunafish5737 i have had everything thing from $20 steaks at texas roadhouse to $150 steaks at fancy restaurants. I can still make a better steak at home. I get prime grade steaks from a local farm.

“Yes your order is coming up they are on the second sear now and the meat is resting”

Why did you multiply the time by 2?

@@drm.himself 90 seconds 3x, 7 min rest 3x = 30 minutes. That's just the cook time. This does not include the time it takes for your server to put in the order, and the time it takes for the chef to begin actually cooking your steak. It's probably closer to 35-40 mins, which is still way too long.

@@speedboy6776 It's 25 minutes to prepare. I doubt the waiter and chef will take 20 minutes to start let alone 10. It's 30 minutes max.

​@@drm.himselfwhich is still ridiculous.

96 years huh?

Remember when RU-vid comments were unique about 15 years ago, pepperidge farm remembers 😂

Let us know when you hit 100yrs. Then you will have some credibility

At 96 you probably only meet souls

​@@gowancolley7619hes retired

But buddy is gonna claim he’s worked at plenty of restaurants that do 700+ covers a night and this is the way 😂😂 what a joke

Also restaurant steaks don't taste "way better". I much prefer the ones I cook at home.

I grew up in a kitchen. Started dishwashing. Then fryer, flat top, broil, Expo. Now I own my own painting business for about 7-8 yrs. And my girlfriend’s 15 yrs younger than me. I’m lieing. She’s 14 yrs younger. You do the math…. I’m 46 😉 and my 3 yr old son is autistic/fetal alcohol syndrome….. I know I know, his mom wasn’t a great human, idk, she hid the pregnancy, we slept in seperate rooms for almost 4 yrs, had sex 1nce in that 4 yrs. Crazy right, any way, she passed away 5 months ago, I’ve had full custody for almost 9 months. I completely forgot my point. I love a good steak with black pepper I guess.. def rare-mid rare. Peace.

@@glitterboba2318thanks for wasting my time with your made up story

@@OGT4204 I resent that comment, good sir. But what u read is non fiction based on actual events… this concludes my Ted talk…

We never even did that lmao they got the steak cooked on the grill

Lol...this is not at all a common method. Let the customers know their steak is getting put into an oven haha

@@Mario-ob8es reverse sear? Nothing wrong with steak in the oven 😕

@@Mario-ob8esthe steak is going in oven after it has been seared. Very common in a professional kitchen.

​@@Mario-ob8es🤡🤡

@Simpleluckyness oh ya sorry You’re gay

That was my first thought

I mean, generally speaking at really high quality steakhouses, they WILL make a better steak. They get really good quality cuts of meat and that’s all they do all day long. It’s their job. Of course they’re better at it. Can you cook a better steak than Applebees? Yeah of course. That’s why you don’t go to those places and order steak…

Their cooking method isn't what made the steak good though. The grade did. Cut matters too. Anyone can spend 6 hours on RU-vid doing enough research to cook a great steak. Steak houses just taste better because of their grades and the cuts they choose to use. @@j.g.mcbell9494

Same , steaks are personal , 🥩 I cook it the best (for myself)

his steak has burned pepper and crust but is still alive in the middle. its not a steak, its a burn victim...

Right tho??? I never eat steak at restaurants anymore because I know for a fact that I can do a much better job..... Maybe Longhorn on occasion tho...

​@@rcdune7132for not having to do any work but pay the bill, longhorn is where it's at. Best worst steak in town!

@@Vittrichokay so you like eating rubber tires

@@mattschmitt9924 especially with that amazing Parmesan crust on top!!

And you of course cooked them in this method.

Well said

Top comment. Ruth's Chris porterhouse for 2 was well worth the price. Every section had its own flavor and texture. It was huge and the plate it came on was hot too. Steak stayed hot for a looong time. Washed it down with Moet which, imo, tastes exactly like Dom P, so save your dollaz

I almost bartended there. They didn't have a position when I interviewed, so I took another job. Then they called me two weeks later, and said they'd like me to come work for them. I just got a new job so I didn't go. I cook steak probably 3 times a week at home though, never done a triple sear though, nor heard of any restaurant doing it. I've got 9 years in at Outback.

@@Clint_the_Audio-Photo_Guy dude I worked at outback I was working both jobs for a bit. Although at outback I was the fryer guy spent a lot of time doing blooming onions which I hate. Working at outback is more of an every cook for themselves not much crossover help or looking out for each other. At Ruth’s which I did for 10 years I’d hop all around if someone needed help I’d slow up my cooking to a lot for mistakes or sides or pantry needs. So I feel Ruth’s is a better feel and treats cooks well

I feel you. That just means we can cook damn it 😎🤘

That’s delusion

Or you can only afford Applebees lmao

For me I wouldn't say never but most of the time yeah I'm not crazy impressed with restaurant cooking quality especially in regards to steaks.

Go to a steakhouse I pay $50 for a steak and they literally gave me 2 beans and some potoato pureee it wasnt even that good, they are rushing it while at home you xan do whatever you want with it

Even then an hour doesn’t do much in terms of temo change

I did a bartending shift at a steak restaurant, they had a stack of steaks sitting next to the grill with paper towel in between them, kinda gross but means theyre getting any extra moisture off them + they are reaching room temp before cooking. So thats at least one restaurant

@@salmon1329by the time the center is at room temperature, you can throw the steak away because the outside has been in the danger zone for too long

I didnt mean literally room temp just that it wouldnt be fridge temp, but yeah you may be right Im just saying what I saw when I walked past the kitchen

​@@bestruintdSeriously, you're gaining zero benefits and just increasing the amount of bacteria on your food. It's stupid and evaporating water is 95%+ of the energy requirement, not warming up your steak.

Cash-register Executive Operator.

Underrated comment

im reading a lot of comments in this voice lol

Mc-Rib Master Chef.

McDonald’s has steaks? I think you’re faking

...it ain't that literal...

We also ain't triple searing shit

That really does depend on how many stars the restaurant has. I used to get handed a quarter of a cow. Had to cut it into all different stakes, place each type of stake into a deep try full of a hand made marinade, that I also had to make. The stakes going out to the cook have been sitting in a marinade for a week before they go to the cook.

GORDON RAMSAYS HATE HIM!!

​@SenpaiKai9000 as a sous chef "i dont care" you can cook good food for yourself. Also i agree about the burnt pepper. Ive never noticed it to bw a thing

This content creator is disrupting a 30 billion dollar industry

Getting the steak out an hour before is a myth. It being room temp changes nothing. Guga did a video on it

He doesn’t know that I know this hack

As a cook of 9 years I can confidently agree. I’ve never worked anywhere where we pre prep our steak. They get sliced out of a vacuum sealed bag, seasoned and thrown on the grill or skillet in the Matter of a few seconds. If there’s one thing I’ve learned as a professional eater and a cook, getting food made for you is what makes the experience great. Preparation at restaurants is all about speed. If a ticket exceeds 20 minutes you’re in trouble. You also need to fill out special forms for meat prep if you plan on doing anything fancy like dry age, vacuum sealing it in the kitchen, etc. HACCP. Food regulations in the US is over the top.

​@@UmsorrypceNo. Do you really think restaurants have time for this? No!

​@@hhicks7ya, but you still fire the steak and then rest it til the pickup, no?

​@@hhicks7LOL. That's because you're working at restaurants for poors. There are plenty of restaurants pre prepping , using sous vide, double searing, saltine it and drying it out over night, butter basting, and many other techniques. "I hAvE nEVeR dOnE iT. tHaT mEaNs No OnE dOeS iT. dErRrRrRp."

That’s funny

Only really expensive ones at restaurants that know what they’re doing are somewhat better.

Came here to say this too. Only really good steaks I’ve had from restaurants are at places I could only afford before having kids

Yes totally agree with both your comments. The very best steak I’ve ever had was from a restaurant called D’railed. But on average when I get a steak from a restaurant I’m left very disappointed

Steak on the whole is quite boring, it's similar to Edomae style sushi, one and done. Honestly, the exciting stuff is in the vegetables, fruits and herbs.

@@logikgr yes exactly. Streak is great when it’s boring, it’s all ready good it doesn’t need anything. Maybe rougher or tougher cuts could use more work but at that point we’re not talking steaks we’re talking stew meat and the like

If they do it’s probably cause you aren’t using enough salt

Ya I legit stop like ordering steak because they all so much worse than what I do at home. Granted I never went to any like fancy steak restaurants so maybe its different there. But general like restaurant its like i do better at home for half the price.

@@RexZShadow The problem with steak houses is they use either very low quality meat or its really expensive. There's never really an in between. So you can buy a USDA prime steak for 20 bucks and cook it and as long as you don't over cook it, you're fine.

You must be going to shitty national brands like outback then. Poor people.

Agreed. Just a couple minutes on each side and I’ve got a delicious steak every time. I don’t even go as fancy as any of these RU-vidr chefs, I just sprinkle some 99¢ Walmart Italian Herbs on it (and I use Himalayan pink salt and grind black pepper fresh myself.) My family can’t resist eating at a steakhouse still, but I massively prefer cooking my own steaks to anything the steakhouses do.

Not sure what the myth entails. Unlike chili the heat from black pepper will reduce with cooking but the flavors are still there.

Exactly what I thought lol

100%

I like to reverse sear my steaks (or Sous Vide). That way, you can eat them right after searing without having to let it rest.

@@monteporche5552 oh yesss I had sous vide in my mind, its elaborate👌😌

You also can do it without expensive gear by the way

Yeah this is part of that knowledge chefs have.

triple/double sear would be quicker b/c when you "pick up" the steak, you only have to cook it for 5 minutes or less and you don't have to rest it as long (especially if you have cut the steak for the set). super high heat the whole time is bad technique

I spit out my drink when I read this lololol

Go to the shoe store if you wanna eat leather 😂

​@@zachawge8576and just go to the farm if u want a mouth full of blood 🤣I get a medium rare but that wasn't no marinade 🥴

Medium rare is so good try it some time

@@ponch0personThat is not blood. If you care then I suggest you look up what it actually is.

Besides food safety, I don’t think that guests would be happy if their stake would take 1.5 hours to make.

that's a solid technique, and how most chefs learn how to do it

I work in a steakhouse in Manhattan as an overnight prep cook. We just pre-seasoned the steaks the night before, wrapped them in plastic wrap & put them in the walk-in cooler. We also had an on sight butcher. The meat came straight from the slaughter house.

​@@Undecided0nice! What do you season with?

⁠@@samiglasgow9629I don’t work there anymore, but it was a blend of salt, pepper, thyme, oregano, cayenne, chili powder, & paprika. We also had other steaks that sat in marinade for 24 hours.

@@Undecided0 thanks!

Good steak only needs salt pepper and garlic powder if you know how to cook it

it's only stupid if it doesnt work

I started cooking mine frozen and they come out perfect.

@@SenpaiKai9000it doesn’t do anything lmao

Because they don't do this. Nobody does this. Not even him. There are a massive amount of troll cooking channels like this.

you've never seen a steak cooked in multiple stages? (sous vide, reverse sear, etc.?)

@@SenpaiKai9000 Yes, on RU-vid. Cooked for years, family owns a fine dining restaurant. This doesn't happen, reverse sear is king. Broil that bitch, sear it while spooning those sweet, sweet juices onto it. 5 minutes to cook, let it rest and serve.

There are reasons to rest some meat for 7 minutes, but otherwise you're right.

Ever?😂Speaking in absolutes like never or always is the easiest way to let people know you have no clue. Room temp no. Triple sear no. Rest for 5-10 minutes yes. Salt beforehand yes, it is called a dry brine. Sear in oil yes, then baste with butter. Most use crazy hot broiler drawers or grills. I have a culinary degree and over 20 years of kitchen experience. All you got is ignorance and a keyboard.🤣🙄🤡

That's the reason steakhouses aren't seen as great restaurants... The few steakhouses that are, actually do all the things you said they don't do... People go to steakhouses for the atmosphere and to be seen, it's something more cultural to Americans than actually going for a good meal. American steakhouses are an american bastardization of what actually an actually good restaurant is. The whole business model of steakhouses are around getting as many people possible to spend loads of money for an average meal. I mean, it's decent food, but far from being the benchmark of what great food is and far from being perfect steaks...

You can still hear it mooing!

😂 I just commented I heard it say OUCH!!❤😂

@@gbhxu 😂

Bro so true I would die from all of the blood intake😂😂😂😂

Thats cooked perfectly. High end steakhouses wont even serve you good steaks cooked over medium. Theyll tell ya to order something else.

😂

😂😂😂

​@@nicklazzaro5055they actually cook the steak the way the customer asks or its going back to the kitchen until they get it right. They aren't paying for the meal, I am.

oh thats so cute that you think you own a private establishment..... the entitlement is just wild... i served fine dining for 23 years.... you will not eat anywhere ownership doesnt want you and you seem to think im saying theyd accept your order... they wouldnt even send it to the kitchen, the server would just say order something else off the menu. This is done with lamb dishes as well when someone tries to order it well done. This aint McDonalds and youre confusing ordering off a menu and ordering whatever you want at burger king your way. Chefs arent going to obliterate food and make it taste like s*** just because you request it. Thats their name theyre putting on the line and wont prepare something wrong just because you ask.. and for the record most fine dining restaurants write ALL OVER THEIR MENU "No substitutions or changes to dishes". Theres plenty of other people paying for their food as well.... doesnt mean they have to accept you as a customer or serve you at all for that matter. Thats why bars can choose to not serve you, why casinos can eject you for no reason or restrict your play, and why businesses have the right to choose their clientele. But hey keep telling yourself you own someone elses restaurant because youre paying for food. Do you believe genuinely that because you are paying that a restaurant or business HAS TO take you on as a client? Because thats just not the case. @@nrozie01

That steak is not rare, it's freaking legendary.

You must like eating hockey pucks

Med rare is the way to go

thats perfect rare all day. get your eyes checked

Thought you did something with your comment. Way to prove that you have 0 idea what a steak should look like 🤡

Don't misrepresent real chefs with your pre seared steaks. Ain't never happening in a good kitchen.

medium? well, you got what you asked for....ruined steak. the cook just out did themselves! LMAO

We just pulled the whole rib loin and cut to order.

They dont pull froze steaks to grill, its always prepped up for thaw. so they have it in cooler or a nearby refrigerator for use more often than not.

It wasn't raw

Copied

HELP IM CHOKING THESE COMMENTS

​@@TheCommentCreatorit wasn't raw but it was rare for sure. Not mid rare either.

@@memegod2121 no shit Sherlock

awhh

For steak they probably wouldn’t use MSG.

the chinese french secret

@@SenpaiKai9000in the words of Uncle Roger, it does indeed make shit good

@@namingisdifficult408eh depends on the restaurant. Some of them near me use Butter It! On all their dishes. It’s a travesty

Go eat your tree bark 💀

Yeah what gives how?

​@@ski77zmagnets?

He pulled the pan off of the stove for the shot.

@@MrBochawa [mind_blown_gif] lmao

Seasoning salt?

MSG!! Fuiyoh

​@@Ink30msg

Instructions unclear, fed my family cocaine ribeye.

Seasoning is a personal preference

I have but usually if a restaurant is better, it's the exception. They almost always overcook and try to serve it medium.

Then you've never had a good steak.

I've tried medium rare and didn't like it, I'm allowed to say it's raw now

Steak videos attract so much unnecessary anger and outrage it’s hilarious. It’s god damn food. I can agree that this steak is a bit too raw but I don’t need to call people dumb or stupid.

Yeah, that's what I'm screaming. If a steak tastes better at a restaurant, I don't know where to begin.

Fully agree with this comment I've never ordered a steak better than what I can make. And I've ordered a lot. Most places put salt pepper and grill it and charge 40 bucks. Always dissapointing

I've never eaten a steak better than the one i had at bavette's in Chicago. and I'm a fairly experienced professional chef lol.

I paid $200 for a steak at a high-end restaurant. The meat quality was incredible, but the actual flavor was worse than the $20 steaks I make at home.

Me neither except a couple of nights ago cause I had some super swaggy waygyu tomahawk steak cooked properly at a Korean place, but the truth is that I could probably make it as good or better at home, I just never buy super swaggy steaks to cook at home, just whatever is on sale

@@micahweston1730it’s a travesty this is why I never get steaks unless I wanna take a chance on a place I vetted but this will usually be 50 and up and only marginally better than at home cause they use higher quality steak and basically just don’t mess it up lol

most restaurants have moves away from sous viding steak, it's too easy to cook it normally so it's not worth trying to finesse it

​​@@SenpaiKai9000do you mean isnt better sous viding 24hrs and then getting a good crust ? Pd: Its a real question I wanna learn better ways I just sous vide any beef %100

@@avendanno sous vide is good but in a restaurant setting, it takes time to bag and seal all of those steaks

Sous vide is really excellent in a restaurant, but mostly for the garnish section.

​@SenpaiKai9000 sous vide is great if you have an exact number, like a banquet/set menu. I used to work at a heliski lodge and it was awesome but as an alarm Carter menu, sous vide is a bit of a waste