Michelin-Starred Steakhouse Chef Reveals His Secrets to Making Perfect Steak at Home

Executive chef Drew Rosenberg divulges his go-to cut and preferred cooking method.

A tomahawk steak (also known as bone-in ribeye) with a side of mac and cheese at CUT by Wolfgang Puck in Beverly Hills, Calif. Courtesy of Wolfgang Puck Fine Dining Group

A trip to the steakhouse has never been light on the pocketbook, and recent restaurant price trends haven’t made that any less true. Making your own steak at home has never looked so attractive! But the pressure is on when friends and family are watching (and waiting with bated breath and grumbling stomachs).

Whether you’re a self-taught expert or a struggling beginner, you should know a thing or two before you get started.