Ruth's Chris Steak House steaks always taste better than homemade ones for two major reasons. The first is the company's unique broiling technique.

With degrees in chemistry and physics, owner Ruth Fertel patented an infrared broiler capable of reaching 1,800 degrees Fahrenheit in 1967, two years after opening her eatery.

Unlike most home broilers, which only reach 550 degrees Fahrenheit, Fertel's broiler quickly and evenly cooks steaks and locks in the juices. It's still used at each location.

Its high heat expedites the Maillard reaction that gives the meat a caramelized crust without overcooking it and changes its sugars and proteins, yielding umaminess.

The second factor for why the restaurant's steak taste better is that they use corn-fed Midwestern beef that is typically reserved for high-end restaurants.

The meat is wet-aged, meaning it's vacuum-sealed in plastic bags and aged in a refrigerator for days or weeks to tenderize it. The company's steak is also never frozen.