I want to learn how to make steak like in a steakhouse?

What seasoning do they use? I love the flavor, but don't know what to use. Thanks!I want to learn how to make steak like in a steakhouse?
Well as a chef who worked in a steakhouse and I have cooked my fair share there are several schools of though, first the steak should be at room temperature to cook right, seasoning should be basic and done as you are going to cook, cooking method of choice is a BBQ, real charcoal or gas, proper cooking time, and the one person said a pat of butter, we use to brush the steaks with a seasoned melted butter to give them a shine when serving.



I like basic seasoning any of those mentioned are fine, Montreal types have coarser size pieces and are a bit crunchy when eating, salt, pepper, garlic of some type there all good. Plus buy a good quality cut, strip loin, rib steak or sirloin, 1-2" thick and nice a fresh.
McCormick "Broiled Steak" seasoningI want to learn how to make steak like in a steakhouse?
There are a myriad of seasonings available for any of us to pick the one YOU find enjoyable would be impossible look in your grocery store in the seasoning isle or like Sam's Club has hundreds of steak seasonings.



The meat you start with makes a big difference and unfortunately, at least in my area, that means ordering good meat it is NOT available in the grocery stores.
Different steak houses use different seasonings, like Lawry's seasoned pepper or seasoned salt, or Montreal seasoning; however it's been my experience that really good steakhouses use nothing more than salt and pepper so as not to compromise the flavor of the meat.



Because they have broilers that have a capacity to heat far in excess of what's available at home, it's a little difficult to totally recreate steakhouse steaks, but this method comes close: (Directions given are for a 1-inch thick Prime quality steak)



Rub oil over a cast iron skillet. Place on flame and heat 'til smoking hot. Open all the windows; detach your smoke alarm (remember to put it back). Shake a few crystals of salt, about 1/8 tsp. into pan, and add steak. Let sear 2.5 minutes, and flip. When it is ready to flip, it will not stick hard to the pan. Sear 2.5 minutes on other side, turn heat down to medium, and when you see juices start to pop out of the top of the meat, it's medium-rare. Remove from pan to plate and let rest 10 minutes. Meat will be med.-med. rare, rosy pink and juicy. Season w/ desired seasonings.
Keep it VERY basic.



Salt and pepper. se sea or kosher salt for and fresh ground pepper for even better flavor.



Some may use a steak seasoning. Montreral style is the best blend is as fancy as you should get.
Usually all a good steak needs is kosher salt and freshly cracked black pepper. (be generous with the seasoning; you want a nice crust) Cook stovetop in a cast iron pan, or grill or broil as you like.

Add a pat of butter before serving.