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My first “Resturant Quality” steak.
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Kevinboatright
Posts: 278
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.
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, Mini-Max, Mini, 1995 BGE Chiminea, 22" Blackstone, Weber Genesis E-310.
LBGE, Mini-Max, Mini, 1995 BGE Chiminea, 22" Blackstone, Weber Genesis E-310.
Comments
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Looks great. What temp did you cook the steak?
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Very nice!
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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; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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By the looks of it, you did an outstanding job.
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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
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Congrats. Nailing a cook always feels greatXL & MM BGE, 36" Blackstone - Newport News, VA
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Perfection!
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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,
Be careful when following the masses. Sometimes the M is silent.
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Wow - that looks amazing.Memphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet -
@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; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Very nice!!LBGE, PSWOO, 36" Blackstone, MasterBuilt smoke box- Playing with fire in Three Rivers, MI
My '23 & Me' said I'm 2/3 bacon and 1/3 Red Blooded American
USMC Veteran
Always do sober what you said you would drunk, that'll teach you to keep your mouth shut. -EH -
Hairless_Hand said:Looks great. What temp did you cook the steak?
Updated to show how I cooked it.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
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, Mini-Max, Mini, 1995 BGE Chiminea, 22" Blackstone, Weber Genesis E-310. -
Great work. That IS perfection!
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
Damn nice steak.
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Looks SPECTACULAR -- you NAILED it!!!
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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!!
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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.
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Great job, looks wonderful!
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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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!
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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 GroupJohns Creek, Georgia -
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-732SmobotLiving near Indy36" Blackstone -
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. 🍺🍺 -
Beautiful!Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
No way you will get a better steak, anywhere!Hood Stars, Wrist Crowns and Obsession Dobs!
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Gawjus.....In time, you will be struggling to find a restaurant steak that meets your egged standards.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
It’s aight I guess.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
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You sure you arn’t from New Orleans?SonVolt said:It’s aight I guess.Living life to the fullest in Savannah Georgia -
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
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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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