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My first “Resturant Quality” steak.

KevinboatrightKevinboatright Posts: 223
edited June 2018 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, SBGE, Mini-Max, 1995 BGE Chiminea, 22" Blackstone, Weber Genesis E-310. 
«1

Comments

  • Hairless_HandHairless_Hand Posts: 185
    Looks great. What temp did you cook the steak?
  • DoubleEggerDoubleEgger Posts: 14,265
    Very nice! 
  • lousubcaplousubcap Posts: 18,716
    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: 1,844
    By the looks of it, you did an outstanding job.
    Birmingham, AL
  • DuckDogDrDuckDogDr Posts: 887
    edited June 2018
    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: 3,322
    Congrats.  Nailing a cook always feels great 
    XL & MM BGE, 36" Blackstone - Newport News, VA
  • CPARKTXCPARKTX Posts: 1,980
    Looks great
    LBGE & SBGE.  Central Texas.  
  • pgprescottpgprescott Posts: 11,573
    Perfection!
  • bucky925bucky925 Posts: 1,331
    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: 1,055
    Wow - that looks amazing.
    Memphis, TN 

    LBGE, SBGE, Hasty-Bake Gourmet, (Akron was gifted to a friend)
  • lousubcaplousubcap Posts: 18,716
    edited June 2018
    @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: 241
    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: 223
    edited June 2018
    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, SBGE, Mini-Max, 1995 BGE Chiminea, 22" Blackstone, Weber Genesis E-310. 
  • thetrimthetrim Posts: 7,703
    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: 2,507
    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: 2,333
    Looks SPECTACULAR -- you NAILED it!!!
  • onedbguruonedbguru Posts: 1,618
    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: 6,154
    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: 2,723
    Great job, looks wonderful!

    NW IA

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

  • berndcrispberndcrisp Posts: 1,166
    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: 5,100
    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: 229
    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
    Smobot
    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: 2,244
    Beautiful!
    Large Egg with adjustable rig, Kick Ash Basket and various Weber's
    Floyd Va

  • berndcrispberndcrisp Posts: 1,166
    edited June 2018
    No way you will get a better steak, anywhere!
    Hood Stars, Wrist Crowns and Obsession Dobs!


  • northGAcocknorthGAcock Posts: 12,056
    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: 1,524
    edited June 2018
    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: 63
    SonVolt said:
    It’s aight I guess. 
    You sure you arn’t from New Orleans?
  • SonVoltSonVolt Posts: 1,524
    edited June 2018
    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: 320
    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
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