Restaurant steaks taste notably better because they’re superior cuts sourced from specialty grocery stores and high-end butcher shops most home cooks have no access to.

As chef Jonathan Milan explains, "Specialty producers are often small operations and don't have the infrastructure and/or the means to distribute to large retailers."

Restaurants also use ample butter. As chef Samuel Jung says, once you sear the steak, "add a good knob of butter… [to] get that hazelnutty brown butter flavor."

The same thing holds true with salt and other seasonings. As chef Jonathan Milan puts it, "Be liberal with the seasoning... [because] a lot will fall off in the cooking process."

Per Jung, "Steaks have to be aged (wet or dry) for a certain amount of time… after slaughter. A steak cooked and eaten right after slaughter will be tough and inedible."

Both dry and wet aging tenderize the meat, but the former gives the steak a more complex and intense flavor, whereas the latter yields a juicier steak that retains more moisture.

The Maillard reaction, which greatly impacts flavor, occurs when the steak’s surface reaches a temperature higher than 285° F but also depends on other factors.

For example, a proper Maillard reaction requires the optimal moisture level, per Milan. To deal with such intricacies, a professional chef's techniques and knowledge come in handy.

Different steaks have different ways to best cook them, and it's hard for a home cook to experiment with all the cuts and practice enough to attain the same skill.

Chefs gain that experience daily and pass it on to subordinates. Per Milan, chefs master many skills, like how to temper the meat, when to rotate it, and the effect of moisture.