He claims it has little to do with the meat itself
Most home cooks focus on selecting a quality cut of steak and achieving the perfect sear.
However, YouTube creator ThatDudeCanCook claims the most significant distinction between restaurant and homemade steak is something many miss entirely. In a recent video, he said: “When it comes to making steaks, there is one thing that restaurants are definitely better at than home cooks, and that’s making a great pan sauce.” The chef advises beginning with a well-seasoned steak in a hot pan with a splash of oil.
After positioning the steak in the pan, he suggests shifting it to a clean spot after a minute to promote even browning before turning it after approximately two minutes.
Once cooked, the steak should be lifted from the pan to rest while the sauce is made. Shallots and crushed garlic should be cooked briefly before reducing the heat and introducing butter.
The steak is then placed back in the pan and basted in the bubbling butter for roughly 90 seconds. Thyme is incorporated towards the conclusion, before the meat is rested for about half the duration it was cooked.
To prepare the sauce, ThatDudeCanCook uses the same pan and blends red wine, beef stock, balsamic vinegar, thyme and black pepper. He then whisks in cold butter to produce a rich finishing sauce.
His guidance is supported by numerous professional chefs and culinary experts.
Bon Appétit suggests pan sauces are frequently underestimated despite their capacity to deliver a “restaurant-quality experience”, while the publication highlights that sauces created from the caramelised residue remaining in the pan can contribute substantial depth of flavour.
French chef Michel Dumas similarly champions building steak sauces from components including shallots, stock and butter.
Meanwhile, BBC Good Food advises using red wine, stock and shallots in the same pan used to cook the steak.
Additional experts concur that proper technique trumps costly ingredients. Chefs speaking to Allrecipes emphasised correct seasoning, high heat, butter basting and resting as among the most crucial steps towards achieving restaurant-standard outcomes at home.
For ThatDudeCanCook, though, the finishing sauce continues to be the critical element that distinguishes restaurant steaks from the rest.
