Originally Posted by
braslvr
It's not just the cost either. Steaks (no matter the quality of beef) cooked in a 1000 degree blast furnace for xxx seconds will never have the flavor of steaks cooked over burning wood or charcoal.
Exactly,
I never order a steak at "local" places because its just too easy to outdo them. I can't replicate the Cajun rib eye at Morton's.... (I have tried using their own recipe too)