I will tell you, but you might not like the answer.
I’m
a cook, and I have cooked a lot of steaks, and everything the other
answers say is true. A lot depends on the quality of the meat and the
technique.
But there is one thing nobody has mentioned.
Once
upon a time, I worked as a server in a restaurant that was known for
the quality of their steaks. Steak night was a big deal, and always a
full house.
The
owner did the steaks himself, and he had a secret recipe for basting
that he told me he got from a chef at a chain steakhouse, but he
wouldn’t tell me the recipe. I saw him add a bottle of Italian dressing,
so I knew that was one of the ingredients.
We
had a new cook, and one day she was filling the big stove salt shakers.
She complained that the salt didn’t taste right, and wondered if it had
gone bad, so I asked her where she got the salt from. She pulled a big
jar off the top shelf, and showed it to me.
It said Monosodium Glutamate.
She read sodium on the label and mistook it for salt.
And instantly I knew the secret to the steaks.
So the next steak night I watched, and sure enough he reached for the MSG.
It
makes a noticeable difference in the taste of meat, and it’s in a lot
of prepared steak seasonings that you buy, but it might not be good for
you. Personally, I don’t use it.
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