I seldom eat steaks out. They are easy to grill at home and $20 will buy you a nice sized chunk of filet or prime rib at your local meat market or grocery store whereas $20 at your local steakhouse will get you a piece of steak you can carry in a thimble.
Keys to cooking a good steak are:
1) take it out of the
fridge and let it come to room temperature before grilling
2) salt it
liberally preferably shortly after taking it out of the fridge, the salt
helps develop a crust
3) I also like to lightly rub in some chopped
garlic, black pepper and olive oil before grilling
4) gill the steak over high heat
5) don't fiddle with
the steak on the grill and only turn it once
6) cook your steak
underdone and then (and this is very important for a juicy steak) take
it off the grill and let it "rest" for at least 5, but preferably 10,
minutes before cutting into it.
During the rest it will continue cooking
and the juices will redistribute throughout the steak. During grilling
the high heat causes pressure which makes the juices move towards the
outer edge of the steak. So if you cut into it right after you take it
off the grill the juices just run out into your plate instead of staying
in the steak.
Once you master it you'll seldom want to order steak at a