It's hard to make a steakhouse-quality steak without buying a steakhouse-quality cut.

Steakhouses typically use the finest cuts of beef that you might not find at your local grocery store. You might want to visit your local butcher.

A few minutes before you start cooking, take the steak out of the fridge.

Pat the steak dry, and season with salt and pepper on both sides. Don’t be shy - it’s a big piece of meat.

You have two cooking options at home: grill or pan. Our chef recommends a grill, if available.

If grilling isn't an option, a cast-iron skillet is a great tool for cooking steak at home. Preheat the grill for a few minutes - the hotter, the better.

Let the meat cook for a few minutes per side, depending on how well-cooked you prefer the steak.

Your work isn’t done when you take your meat off the grill.

There's one more vital step that many people skip: After removing your steak from the heat, let it sit for 5-10 minutes before serving to give the juices time to sink back into the meat.

Lightly sprinkle salt and pepper again.