I have trouble grilling steak. (tbone) ...anyways it never turns out to be as tender as the local restaurants that I go to..it feels like they all do something similar that i dont do. What are some tweaks to grill a juicy and tender steak..
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IMO there are a few things restaurants do better than the average homeowner. (1) Buy good steak. USDA aged prime not less than 1.25 inches thick. Thicker is better. (2) Cook on a high temperature. Ruth Cris advertises that their steak is cooked at 1850 degrees. While that is probably not necessary, high temperatures work better. (3) Don't overcook.
Mostly I think the problem with home prepared steak lies in the procurement process, not the cooking.
Tenderness is usually more a product of the quality of the steak and not overcooking it than anything else. But in your case, who knows?
Start by telling us where you and the local restaurants are, and describing -- with as much detail as possible -- what kind of steak you buy (the grade of meat, for instance), how you currently grill your steak, and whether you're comparing your own cooking to that of an expensive steak house.