• Cut selection and thickness: steakhouses start with naturally tender cuts (ribeye, strip, filet) and usually cut them thick (often 1.5–2+ inches). Thick steaks are easier to cook evenly without drying out.
• Aging: many steakhouses use dry-aged or well-handled wet-aged beef. Aging improves tenderness and concentrates flavor.
• Correct slicing: even a perfect steak can feel tougher if it is sliced with the grain. The last step matters.

Usually, no, not for premium steaks. Marinades are more common for tougher cuts (skirt, flank) or when the goal is a specific flavor profile. For ribeye/strip/filet, most steakhouses rely on salt and proper cooking.

What they do instead is a dry brine: salt the steak and let it rest long enough for the salt to dissolve, move into the meat, and improve juiciness and seasoning throughout.

Yes, this is a big one. A dry surface is the difference between a pale steak and a steakhouse crust. Many kitchens will:

• Salt the steak
• Place it on a rack over a tray
• Leave it uncovered in the fridge for several hours (often overnight)

This dries the exterior so it sears fast, and fast searing protects the interior from overcooking.

• High-heat sear with the right fat: extremely hot grill, cast iron, or an infrared broiler/salamander. Often with beef tallow, clarified butter, or a high-smoke-point oil.
• Two-stage cooking: either sear then finish (oven) or reverse-sear (low oven first, then sear). This controls doneness while still delivering crust.
• Minimal flipping and good contact: they let the steak sit long enough to build browning, and they make sure the surface is dry so it does not steam.
• Basting: some kitchens baste with butter and aromatics near the end (garlic, thyme), but they do it after the crust begins so it does not soften the sear.
• Resting: not negotiable. Resting stabilizes juices so they stay in the steak when you cut.

1. Buy thick: aim for 1.5–2 inches (ribeye or strip is the easiest win).
2. Dry brine: salt all sides. Set on a rack, uncovered in the fridge for 8–24 hours.
3. Dry again: right before cooking, pat very dry with paper towels.
4. Sear hard: preheat cast iron until very hot. Add a thin film of tallow or high-heat oil. Sear 60–90 seconds per side, plus edges.
5. Finish gently: move the pan to a 250–300°F oven until target temp (use a thermometer).
6. Rest: 5–10 minutes (longer for very thick steaks).
7. Finish: flaky salt. Pepper if you like. A small knob of butter on top while it rests is a classic steakhouse touch.

• Rare: 120°F
• Medium-rare: 125–130°F
• Medium: 135–140°F
• Medium-well: 145–150°F

Tip: carryover cooking is real, especially with thick steaks, so pull a few degrees early.