I've made steak probably 100 times in the past decade (sometimes with a sous vide) and I don't think I've ever made one I would say is great. Certainly not as good as what I can get at a good restaurant.
I think what my home steaks are really missing is the crust from salamander broiler. I don't have anything at home that can exceed 1000 F / 550 C.
I think what my home steaks are really missing is the crust from salamander broiler. I don't have anything at home that can exceed 1000 F / 550 C.