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Steak Technique
After @henapple 's thread on eating steak at restaurants and the disappointment usually associated with it, I'm looking for technique and best practices for steakhouse quality steaks.
I feel that I can consistently exceed chain restaurant steaks (outback, longhorn, etc.), but am not achieving results comparable to high end steak houses such as Ruths Cris or Morton's.
What is the secret to getting over the hump and achieving steak nirvana?
I feel that I can consistently exceed chain restaurant steaks (outback, longhorn, etc.), but am not achieving results comparable to high end steak houses such as Ruths Cris or Morton's.
What is the secret to getting over the hump and achieving steak nirvana?
XL & MM BGE, 36" Blackstone - Newport News, VA
Comments
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@RRP per your request, the seperate thread is here for future searchability. Please grace us with your knowledgeXL & MM BGE, 36" Blackstone - Newport News, VA
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There are many ways to make the 'perfect' steak, I've had incredible luck with Grill Grates. The Prime Ribeye I pull from my egg using these is as good if not better than any steak I've had in any steakhouse ... 'cept Ruths Cris .. I don't know what they do, they have freakin' awesome steaks .. awesome!I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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Reverse sear and a Thermapen. Give yourself time to roast the steak, take the temp quickly, pull it about 10 degrees before your target temp, sear quickly for color and then rest for at least five minutes. And, buy good meat. You'll still spend a fraction of the price of even a sh*tty chain restaurant steak.
LBGE since June 2012
Omaha, NE
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SoCalTim said:'cept Ruths Cris
XL & MM BGE, 36" Blackstone - Newport News, VA -
Never eaten at High end establishments like Ruth Chris so I'm curious of the comments here
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Are you buying Prime Grade beef? That's my .02
i feel I beat III Forks and that's similar to Ruth Chris'LBGE and Primo XL Plano TX All right all right alllll riight -
Angus1978 said:Are you buying Prime Grade beef? That's my .02
i feel I beat III Forks and that's similar to Ruth Chris'
XL & MM BGE, 36" Blackstone - Newport News, VA -
First, thanks for making this a separate, searchable and therefore living thread for years to come unless someone buffalos it with nasties!
I have to get up early tomorrow, but I can pretty much condense my hints in a few words...prime beef - dry aged at least 21 or 28 days - hot tubbed for an hour to 100º IT - hit with kosher salt - sear at 650 to 750 for 45 seconds, turn 90º for 45, flip for 45, turn 90º for 45 seconds - plate and rest for a minute. Top with pats of real butter to add the glistening goodness! -
RRP said:First, thanks for making this a separate, searchable and therefore living thread for years to come unless someone buffalos it with nasties!
I have to get up early tomorrow, but I can pretty much condense my hints in a few words...prime beef - dry aged at least 21 or 28 days - hot tubbed for an hour to 100º IT - hit with kosher salt - sear at 650 to 750 for 45 seconds, turn 90º for 45, flip for 45, turn 90º for 45 seconds - plate and rest for a minute. Top with pats of real butter to add the glistening goodness!XL & MM BGE, 36" Blackstone - Newport News, VA -
johnnyp said:RRP said:First, thanks for making this a separate, searchable and therefore living thread for years to come unless someone buffalos it with nasties!
I have to get up early tomorrow, but I can pretty much condense my hints in a few words...prime beef - dry aged at least 21 or 28 days - hot tubbed for an hour to 100º IT - hit with kosher salt - sear at 650 to 750 for 45 seconds, turn 90º for 45, flip for 45, turn 90º for 45 seconds - plate and rest for a minute. Top with pats of real butter to add the glistening goodness!
One last thing - medium rare is the best for wonderful steaks - if you or your guests want well done steaks - then don't bother with any of my hints - just cook them to shoe leather consistency and serve with A-1 sauce! LOL -
Personally I'm a flipper and rest for 10-15 min ... This was flipped 30-40 times during the cookHermosa Beach CA
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RRP said:searchable and therefore living thread for years to come unless someone buffalos it with nasties!
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
SV and hot-tubbing are similar, but not the same
SV typically involves a longer hold at specific temps, for the purposes not only of cooking the meat, but doing so in a way that achieves a different (some say better) texture, among other considerations
hot tubbing is method for taking the chill off the meat in a way that works better rhan and quicker than the old "leave it out until room temp" advice. It's been said that this method also develops some of the flavors achieved by aging (because enzymes are sped up by the heat), but that's unclear. These same flavors are one of the things SV also is said to achieve
HT's aim is a warmed steak, finished by searing only, which gives a perfect uniform cross section
SV does this too, but is more controlled, under vacuum, and aims to do other things than just warm up the meat
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Ruth's Chris or The Capital Grille mostly pan sear and use an IR Salamander. I should know I worked on Capital Grille's ceramics on the line before it was replaced w/ a new one. Roughly 900+℉ IR heat. RC line cooking is specialized just for them (FACT).
I do steaks an average of twice a week. Anytime I'm working in restaurants I listen to experienced Chefs, Sous Chefs, line prep peeps....everybody! They all have tips that can better your game. Then it's a matter of making it work for yourself and fine tuning the skill set. I use multiple methods and techniques depending on the cut I'm working with.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
good beef and t rex method worked for me everytime so far. Capital grille only had me beat with their coffee rub. Carne crosta should fix that.Memphis TN - Large Green Egg
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I'm a reverse sear guy. Lately I've been using a CI pan (in lieu of the CI grates or the SS grates). I've found that the crust has been better.
Truth be told...the biggest difference I have found is ponying up for the 'better' cut of meat. If you get good marbling the steaks just taste like butter.North Pittsburgh, PA
1 LGE -
our lump is as hot or hotter than those IR broilers. it's as much or more about distance from the radiant source than anything though.
FWIW i have had waiters tells me the broiler was at 1200, 1600, 1800, etc.
and that it "sears in the juices".
[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
RRP said:johnnyp said:RRP said:First, thanks for making this a separate, searchable and therefore living thread for years to come unless someone buffalos it with nasties!
I have to get up early tomorrow, but I can pretty much condense my hints in a few words...prime beef - dry aged at least 21 or 28 days - hot tubbed for an hour to 100º IT - hit with kosher salt - sear at 650 to 750 for 45 seconds, turn 90º for 45, flip for 45, turn 90º for 45 seconds - plate and rest for a minute. Top with pats of real butter to add the glistening goodness!
One last thing - medium rare is the best for wonderful steaks - if you or your guests want well done steaks - then don't bother with any of my hints - just cook them to shoe leather consistency and serve with A-1 sauce! LOL
This is what I do too, recipe from rrp. Consistent, great results, with no resting needed.
Also like a ny strip direct on the coals.. That's fun cook and freaks out guests. Put butter on it right off the grill to break up the char, rest with blue cheese on it, slice it and serve as an appetizer.+++++++++++++++++++++++++++Austin, Texas. I'm the guy holding a beer. -
Does anyone have strong opinions on Peter Luger style?XL & MM BGE, 36" Blackstone - Newport News, VA
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Better beef is the great steak house secret. That and perfect Malliard effect usually created by using a salamader broiler that runs at 1800 degree + (Ruth Chris for sure does this)XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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Personally I think this thread deserves to get more wide spread input and life blood - so BUMP!
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Darby_Crenshaw said:our lump is as hot or hotter than those IR broilers. it's as much or more about distance from the radiant source than anything though.
FWIW i have had waiters tells me the broiler was at 1200, 1600, 1800, etc.
and that it "sears in the juices".
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
My best steak to date was a strip that was seared in CI with a lil bacon grease them slow toasted till it hit 130 IT.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Actually my point was that waiters seem to make up IR element temp numbers, as with making up the 'seals in juices' foolishness. Salesmanship
i've always pimped the idea that your blazing lump can be as hot as the IR element they broil under. Distance is an issue though
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Darby_Crenshaw said:Actually my point was that waiters seem to make up IR element temp numbers, as with making up the 'seals in juices' foolishness. Salesmanship
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
The waiters are fed the jargon. "Training". This beats restaurant food for me.
http://eggheadforum.com/discussion/1183113/first-swing-at-caveman-ribeyes-damn#latest
Sandy Springs & Dawsonville Ga -
@Darby_Crenshaw
Agree servers and salespeople notoriously embellish on things they know nothing of. I personally prefer tech specs for true #s. Sear in juices Sure Sure that's why a CI pan, caveman or otherwise beautifully seared steak never ever leaks juices during the rest
https://youtu.be/0slTBGBEf0g
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
Thatgrimguy said:Better beef is the great steak house secret. That and perfect Malliard effect usually created by using a salamader broiler that runs at 1800 degree + (Ruth Chris for sure does this)"I've made a note never to piss you two off." - Stike
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Haven't seen any mention of seasoning yet. I have found that home cooks tend to not season (really salt) the meat enough. I liberally coat both sides of a nice cut with salt, pepper, and garlic powder. Don't be afraid of salt!LBGE 2015 - Atlanta
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Ruth's Chris also uses a sht ton of butter. I find that unnecessary with a really good steak.
NOLA
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