On 29 Dec 2004 13:49:44 -0800, "dakota2112" >
wrote:

snipped...
>I'd like to add "that taste" to my grilled steak at home, since "that
>taste" is the one and only thing that's missing. I've tried, but I
>cannot reproduce it. I've used a hot cast iron skillet, I've tried
>numerous seasonings, liquid smoke, etc, and none of it produces that
>restaurant flavor. Some people say you have to use meat from a
>butcher, but I say noway, because those restaurant steaks having
"that
>taste" usually have very poor texture and consistency. If butcher
meat
>yields "that taste" + poor texture and consistency, then I'd rather
>continue with what I use (typically custom cut at Krogers, 1.5-2.0"
>thick). Other people say you have to cook it using methods ABC, or
>XYZ, or ABX, or AYZ, or XBC, or some other very subjective
combination.
>
>Your comments please? Does anyone *know* for sure what specific
>spice, procedure, etc. is needed to produce "that taste"?
>Thanks in advance!

have you tried sprinkling on vermouth? My husband learned that from a
restaurant and it does give the steak a special secret flavor.

aloha,Thunder

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