Buy Quality Beef

• The best steakhouses serve USDA Prime grade sirloin steaks. USDA Prime grade meat may be difficult to find in your neighborhood supermarket, but it is often available through specialty shops and butchers. The USDA grades beef by the age of the animal and the amount of fat marbling present. Younger animals are usually more tender. USDA Prime beef has significantly more marbling and is the most tender grade. Only two to three percent of beef earns the USDA Prime grade. Most Prime beef is sold at a premium to restaurants and specialty meat markets. USDA Choice grade steaks, the next best choice, are often available at supermarkets. Many steakhouses use dry aged beef, while most supermarket beef is wet aged. Wet aging occurs in vacuum sealed bags as the meat is shipped. The meat is tenderized slightly by the enzymes in the meat. Dry aged meat is allowed to sit or hang in a temperature and humidity controlled meat locker for up to 60 days. Dry aging removes moisture from the meat, concentrating the flavor and meat enzymes. Enzymes in the meat tenderize the meat to a larger degree than vacuum packed meat. Dry aging is an expensive process that significantly increases the flavor and tenderness of the steak.

Season the Meat

• Pat the steak dry with a paper towel and allow it to come to room temperature. Season it on both sides with salt and pepper or a seasoning rub. Push the seasoning forcefully into the meat so that it sticks. Don't skip the salt; salt tenderizes the meat and enhances the natural flavors of the beef.

Sear It Hot

• The best steakhouses use a hot grill or an infrared burner to get a good sear and crust on the steak without over cooking it. At home, the best sources of this high heat are a charcoal grill, a broiler set on high or a very hot cast iron skillet for pan-frying. Sear the outside of the steak quickly, turning it once, then lower the heat to finish cooking to your desired doneness.

Use a Meat Thermometer

• Don't guess on when the steak is done. Overcooking dries out the steak and toughens it. Use a meat thermometer to determine exactly when the steak is done to your preference. The steak will rise about 5 degrees F in temperature during the resting phase, so remove the steak when it reaches 5 degrees below the desired temperature. A rare steak is still red in the center and registers 130 degrees Fahrenheit on an instant-read meat thermometer. Medium-rare reads 135 F. Medium steaks are pink in the center, reading 145 F and medium-well is slightly pink at 160 F. A well-done steak registers 165 F and no longer shows any pink in the center. The U.S. government recommends cooking steaks to a minimum of 145 F, or medium.