"The restaurant's signature is serving USDA prime steaks that are seared at 1800° Fahrenheit[12] (982.2°C[13 and served on plates heated to 500° Fahrenheit (260°C). One ounce (30 g) of butter is added just before the plates leave the kitchen in order to cause the meat to sizzle.[14] One criticism often levied against the restaurant is that there is an overuse of butter. As one food critic observed: "But one wonders if this is not a bit like the emperor's new clothes. The prime steaks come from conventionally raised beef and are seasoned with iodized salt and preground pepper. They're cooked -- in a flash -- from a cold state, and not allowed to rest. It's a method many chefs would question."
One commentator says the secret is topping them with pats of butter and serving them sizzling hot on 500-degree plates. With all that snap, crackle and pop going on---not to mention the aromas wafting up from the plates---customer response is generally Pavlovian.
Makes me hungry just thinking about it -- though I'm happy with the steaks they sell at COSTCO (and today will have to be satisfied with left over turkey from yesterday.
