Salt Now or Salt Later

• The debate goes on among chefs as to whether beefsteak should be salted immediately before cooking or up to 48 hours ahead of time. While salt is definitely salty -- different types of salt have different nuances of flavor based on the minerals the salt includes. Flake salt and kosher salt have a coarser texture that add crunch to the steak. Salt is important to restaurant-style steak seasonings.

Pepper Please

• Pepper goes with salt like peanut butter goes with jelly. Pepper comes in different flavors and colors such as pink, white and green, as well as black. Pink pepper is actually the dried berries of the schinus bush and isn't a true peppercorn. White peppercorns are the same as black, except the white peppercorn is allowed to ripen on the bush and the outer black shell is removed. No matter what the color, freshly ground pepper should always be used.

Butter Is Better

• You might not think that a restaurant would give their steaks a last-minute finish with melted butter, but they do. The butter adds a rich taste and makes the beef glisten. One major steakhouse serves its steak on a heated metal plate. When the steak hits the plate, it sizzles as does the pat of butter on top as it melts over the steak and onto the plate.

Signature Spices

• The spices a restaurant uses depends on the cuisine. However, garlic is the go-to seasoning for many cuisines. Italian restaurants depend on basil, oregano and fennel. Asian restaurants rely on soy sauce, ginger, sesame oil, cilantro and lemon grass. Southwest restaurants spice up their steaks with cumin, red pepper flakes and cilantro. One trick restaurants use is to saute dried spices without oil for a few minutes to bring out the aroma.

Finishing Sauces

• You might not be aware of the finishing sauce used in restaurants because they aren't obviously pooled on the plate or offered on the side. The sauce is to add color and flavor to the steak. The liquid may include reduced red wine, red wine vinegar and soy sauce.