Isn't that an exciting title? I started to title this post "You go, Grill!" in honor of the upcoming Labor Day, but I decided I liked the new one better.
Last week I was a guest on Daytime Tri-Cities, a local morning talk show. I was standing around with the other guests waiting for the show to start and struck up a conversation with a chef from Southeast Culinary & Hospitality College. Even though he was a pastry chef, he was able to answer my question of why restaurant steaks taste so much better than the steaks we make at home. I said, "When we put them on the grill, they get done on the outside before they're done on the inside. Either they're burned on the outside and done [we like our steaks medium well] in the middle, or else they're fine on the outside but too rare in the middle."
He smiled and gave me the solution used by restaurants. Put the steaks in a pan with a little olive oil. Sear the steaks on both sides, and then put them in the oven until they reach the desired doneness. Then you'll have a tender, juicy, yummy steak.