How to cook a restaurant-quality steak at home

Home cooks often overcook steaks, resulting in dry, tough meat. Key factors for a restaurant-quality steak include meat fat content, pan temperature, and proper salting. Professional chefs advise using fattier cuts like ribeye for better moisture retention and flavor. Ensure the pan or grill is very hot to create a sear that locks in juices. Avoid constantly flipping the steak. Salting at least 20 minutes before cooking and patting the steak dry helps achieve a better crust. Let the steak rest briefly after cooking to allow juices to redistribute.