Actually I think you have everything right there already.
They use a top quality beef that was raised just for them using their standards. They use a patented broiler that I hear gets up to 1600 or 1800 degrees that would not be doable at home, and they use garlic butt on them to season.
To get a great steak, you have to start out with a great piece of beef - that is half the battle.
I agree, they have one of the better slices of cow available.
edited to add: And I would guess that they dry age their beef. The best steaks are dry aged 6-8 weeks. But any dry ageing is generally better than wet aging using enzymes.
They use a top quality beef that was raised just for them using their standards. They use a patented broiler that I hear gets up to 1600 or 1800 degrees that would not be doable at home, and they use garlic butt on them to season.
To get a great steak, you have to start out with a great piece of beef - that is half the battle.
I agree, they have one of the better slices of cow available.
edited to add: And I would guess that they dry age their beef. The best steaks are dry aged 6-8 weeks. But any dry ageing is generally better than wet aging using enzymes.