dakota2112 wrote:
> I've searched through this forum but I'm not able to find a
> conclusive answer.
>
Snipped
>
> Your comments please? Does anyone *know* for sure what specific
> spice, procedure, etc. is needed to produce "that taste"?
> Thanks in advance!

Part of it may be similar to the "wok hay" effect. I bet you very
carefully and completely clean your cooking/grilling surfaces.
Restuarants and steak houses do not. I'm not saying that they aren't
clean and safe, I'm suggesting that you are cleaning off the seasonings on
your cooking surface, possibly even leaving cleaning chemicals on them.