Restaurants that specialize in steak often use a combination of cooking methods to prepare their meat, depending on the desired level of doneness and the specific cut of steak. Two common methods used are sous vide and grilling:
Sous Vide: Some high-end restaurants may use sous vide cooking to achieve precise and consistent results. Sous vide involves vacuum-sealing the steak in a plastic pouch and cooking it in a water bath at a controlled temperature for an extended period. This method allows the meat to cook evenly and retain its natural juices and flavors. After the sous vide process, the steak is often finished on a hot grill or in a hot pan for a brief period to develop a seared and caramelized crust.
Grilling: Grilling is a classic and popular method for cooking steaks. Restaurants specializing in steak often have high-quality grills, such as charcoal or gas grills, that can reach very high temperatures. The high heat helps to sear the steak quickly, creating a flavorful crust on the outside while maintaining a juicy interior. Skilled grill cooks know how to control the heat and cooking time to achieve different levels of doneness, from rare to well-done.
In many cases, restaurants may use a combination of these methods to get the best results. For example, they might start the steak with sous vide to precisely cook it to the desired temperature and then finish it on a hot grill or under a broiler to add the characteristic grill marks and enhance the flavor.
Aside from sous vide and grilling, some restaurants might also use other cooking techniques, such as pan-searing, broiling, or even smoking, depending on their style and the type of steaks they offer. The choice of cooking method can also be influenced by the specific cut of meat and the preferences of the chef or restaurant's culinary approach.