Another Thing Completely Ripped Off But Still Practical

This is completely and utterly ripped of but oh well.
The word  BEEF is usually thought of with the word  STEAK. Steaks are usually thought of as "restaurant food" and "un-makable in a home kitchen". They also say that you can't replicate the exact same thing sitting on your plate may it be a filet mignon or a New York strip. I am going to have to be blunt with you. You can't. Its nothing personal, nothing about ability or inadequate equipment, its just you don't make steak for a living, do you. Lets go over the things that steakhouses like this has but you don't have.

1. PRIME BEEF: Beef has 3 grades of quality: Prime, Choice, and Select. Prime is the best of the best. With lots of integrated fat and great texture, this beef only goes to restaurants and some butchers. You will have to sacrifice a lot of time and money for this piece, I just don't think its worth it. The only Prime you have ever tasted would be in pretty fancy restaurant. Choice beef is the stuff you buy at stores. Although not as well tasting as Prime it can be found easily and tastes fine. Select is the worst. It has almost no integrated fat and tastes well.........lousy. Don't worry, its hard to accidentally get Select anyway.
2. Dry Aging Rooms: In great steakhouses they have huge chunks of Prime beef in climate controlled rooms at around 34 F and 38 F just to sit there for weeks. This is what dry aging is. Dry aging is the practice of the moisture in the beef slowly evaporate, intensifying the taste. You don't have a room for that do you.
3. Broilers: Instead of grilling, top restaurants broil their meat at temperatures that exceed 1000 degrees Fahrenheit.

All of this makes steaks with perfect texture every time. I will give you a method of replicating this at home but this post is getting too @#$$&* long.