How do I get a tender cut of steak like a top notch steakhouse?

Enzymes, aging, prime beef, jaccard tenderizing?How do I get a tender cut of steak like a top notch steakhouse?
It's difficult to reproduce top notch steak house quality because those places have access to a better grade of meat than you get at the supermarket. It all starts at the butcher. If you can get your hands on top quality meat ( I'm not talking about Winn-Dixies best ), no additional tenderizing is necessary. All good beef is aged and I am completely against poking holes in good beef. Jaccard tenderizing is ok for bottom round, but it will make a yummy NY strip dry. Happy grilling.
As far as cut and quality , most restaurants don't have to follow, FDA regulations for cuts of meat they serve.



Where as grocery stores have to follow the regulations for selling the products off the shelves.

. Try a meat house, or a local butcher. There is also information on how create age meat on the Internet if your looking for more flavor.How do I get a tender cut of steak like a top notch steakhouse?
I order from Omaha Steaks all the time. While the packages may seem pricey, when you stack them up against any single steak at a top notch steakhouse, you're really saving a bunch.



Also, don't buy your beef from a grocery store. Find a local butcher shop and get your steaks from there.
make sure you steak is well seasoned if you can over night. also make sure your steak is room temp. when cooking it fry it with onions and fresh garlic cook slow. will come out nice and tender.
The cut of meat is your first place to start. A ribeye is a good choice but can be more expensive than others. A common misconception is that a t-bone steak is the best. This is not true. A trusted friend gave me this valuable piece of information. I trust her information as she and her husband were former cattle farmers and often had their cattle prepared into steaks.



Next, a good marinade can help make the meat tender. I use an equal mix of italian dressing and soy sauce. If you have a home vacuum sealer, this will help open the pores of the meat. I use a fork to pierce the flesh several times also.



Cook the meat over hot coals on your grill (I only use charcoal) searing it quickly to lock in the juices.