Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

My first “Resturant Quality” steak.

KevinboatrightKevinboatright Posts: 182
edited June 4 in EggHead Forum
I finally cooked a steak to the quality of a resturant. And Wow it’s great.  Thanks for all the tips on here. 

1 1/4 lb Ribeye 
DP Rasing the Steaks Rub 
Salt/Pepper
EVOO
Butter Pad (mixed with Italian Seasoning) 

235 with 1 piece of hickory until 115 IT. 
Rest.......
600 1 min per side
Rest 8min lightly foiled with a butter pad.  




Atlanta, GA 

LBGE, BGE MM, (95’) BGE Chiminea, 22" Blackstone, Weber Genesis E-310 
«1

Comments

  • Hairless_HandHairless_Hand Posts: 179
    Looks great. What temp did you cook the steak?
  • DoubleEggerDoubleEgger Posts: 13,591
    Very nice! 
  • lousubcaplousubcap Posts: 18,014
    Matters not how you got there but hopefully you have some level of recall as that is a great result.  Congrats on nailing the cook.  
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • GregWGregW Posts: 1,795
    By the looks of it, you did an outstanding job.
    Birmingham, AL
  • DuckDogDrDuckDogDr Posts: 812
    edited June 4
    Looks great, but title is misleading...I have a hard time finding steaks I like at various restaurants...only 2 so far..home cooked always better for me
  • johnnypjohnnyp Posts: 3,248
    Congrats.  Nailing a cook always feels great 
    XL & MM BGE, 36" Blackstone - Newport News, VA
  • CPARKTXCPARKTX Posts: 1,928
    Looks great
    LBGE & SBGE.  Central Texas.  
  • pgprescottpgprescott Posts: 11,137
    Perfection!
  • bucky925bucky925 Posts: 1,217
    Mrs. bucky is always on me for not ordering steak or ribs at a restaurant .  But you will soon find yours are better than theirs, 
    Live fast. die young, and leave a well marbled corps. 
  • mEGG_My_DaymEGG_My_Day Posts: 796
    Wow - that looks amazing.
    Memphis, TN 
    LBGE, SBGE, Hasty-Bake Gourmet, Akorn (still in the box)
  • lousubcaplousubcap Posts: 18,014
    edited June 4
    @bucky925 - not to totally derail this thread but I have generally subscribed to the following, "never order in a restaurant that which you can cook at home."  (Edit: I have been subscribing to this since my mid 20's, a few decades ago).
    Exceptions for brisket in Central Texas, seafood in New England and the one-off celebration of any house speciality.  FWIW-

    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • dharleydharley Posts: 203
    Very nice!!
    Second hand LBGE with New PSWOO, 36" Blackstone- Playing with fire in Three Rivers, MI

    Always do sober what you said you would drunk, that'll teach you to keep your mouth shut.  -EH
  • KevinboatrightKevinboatright Posts: 182
    edited June 4
    Looks great. What temp did you cook the steak?

    DuckDogDr said:
    Looks great, but title is misleading...I have a hard time finding steaks I like at various restaurants...only 2 so far..home cooked always better for me
    Updated to show how I cooked it. 

    I agree that that most restaurants overcharge on their steaks. I’ve just never been able to get the thicker cuts quite right until tonight. 

    I usualy cook marinated flank or flat iron steak. Not hard to screw that up. 
    Atlanta, GA 

    LBGE, BGE MM, (95’) BGE Chiminea, 22" Blackstone, Weber Genesis E-310 
  • thetrimthetrim Posts: 6,815
    Great work.  That IS perfection!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • GrillSgtGrillSgt Posts: 2,280
    Damn nice steak. 
    Woodford & Barren Co. KY

    LBGE, XLBGE, Smobot, 2 Weber Genesis, Weber 22" kettle

    I’d kill for a Nobel Peace Prize
    Temperance, like chastity, is it’s own punishment. 
  • TheophanTheophan Posts: 2,301
    Looks SPECTACULAR -- you NAILED it!!!
  • onedbguruonedbguru Posts: 1,612
    Looks great.  Another great way that we have started doing steaks, on occasion, is Sous Vide to 129 for 1-2hrs and finishing on the grill at ~500.  (1-2min/side)  - extremely tender and juicy. I generally don't get steaks in restaurants because our quality and taste is much better!!
  • gdenbygdenby Posts: 6,087
    Looks fine. Good sear, nice and pink inside.

    Once one gets a technique down, the hard part is finding really good steaks. The high end restaurants tend to get most of those.
  • Brisket_FanaticBrisket_Fanatic Posts: 2,698
    Great job, looks wonderful!

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

  • berndcrispberndcrisp Posts: 1,153
    I'm drooling over here! and I don't eat red meat but 3-5 times a year. Dr.'s advice (orders).
    Hood Stars, Wrist Crowns and Obsession Dobs!


  • JRWhiteeJRWhitee Posts: 4,812
    Nailed it Kevin. Nice job
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • Smoker317Smoker317 Posts: 211
    With a professional camera shoot, that steak could be on the front page of any culinary literature as a featured item.  Just plain WOW!!!  
    Egghead since November 2014, XL-BGE & ET-732 living near Indy.
    36" Blackstone.
  • dweebs0rdweebs0r Posts: 527
    Great looking steak.  Beautiful!  Almost too pretty to eat.... nah, j/k, I'd tear it up.
       -Jody Newell (LBGE & a 36" Blackstone griddle).
    Location:  🍺🍺  The back porch, Munford, TN.  🍺🍺
  • bluebird66bluebird66 Posts: 2,176
    Beautiful!
    Large Egg with adjustable rig, Kick Ash Basket and various Weber's
    Floyd Va

  • berndcrispberndcrisp Posts: 1,153
    edited June 5
    No way you will get a better steak, anywhere!
    Hood Stars, Wrist Crowns and Obsession Dobs!


  • northGAcocknorthGAcock Posts: 11,328
    Gawjus.....In time, you will be struggling to find a restaurant steak that meets your egged standards. 
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    “Constantly choosing the lesser of two evils is still choosing evil.”
  • SonVoltSonVolt Posts: 1,200
    edited June 5
    It’s aight I guess. 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
  • Color_My_World_GreenColor_My_World_Green Posts: 59
    SonVolt said:
    It’s aight I guess. 
    You sure you arn’t from New Orleans?
  • SonVoltSonVolt Posts: 1,200
    edited June 6
    I've been asked a lot of vulgar and downright insulting questions in my life, but this one about tops the list. 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
  • JNDATHPJNDATHP Posts: 319
    Very nice! When are we to come over for dinner? We’ll bring whatever part of the cow you want to cook. 
    Michael
    Large BGE
    Reno, NV
Sign In or Register to comment.
Click here for Forum Use Guidelines.