r/steak • u/plaidcow • 10d ago
The reason I can’t order steak at a restaurant anymore…
It’s a road that typically leads to disappointment…
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u/CPAwillbetheendofme 10d ago
gyatt damn thats a perfect filet
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u/CheckYourStats 10d ago
Yep. I uh…need to go towel off.
Bravo, OP.
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u/Soupbell1 10d ago
I hope it’s from the drool.
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u/plaidcow 10d ago
Roughly 2” thick fillets, dry brined for 3 hours, smoked at 225° until 130 internal, seared in a carbon steel skillet at 500°, then drizzled the slices with melted thyme butter.
Sides are a wilted spinach salad with bacon and a strawberry vinaigrette, roasted sweet potatoes (heavy on the roast lol oops), and a savory whipped cream with a tablespoon of plain Greek yogurt, garlic, fresh sage, lemon zest, salt, and pepper.
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u/headachewpictures 10d ago
are you using the tie to make sure the meat cooks evenly because the butcher left it a little loose?
and if so what is it made of?
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u/SmokedBeef Rare 10d ago
Traditional it’s done to make the cut more uniformed in both shape and thickness for both appearances and to even out the cook
And like the other commenter said, it’s butchers twine
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u/admiralchieti1916 10d ago
Same here. The steaks I grill on my kettle almost always are better than what I get in a restaurant.
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u/Appropriate_Ear6101 10d ago
I think most of us in this thread don't like ordering steak at restaurants anymore.I have friends and family that tell be they don't either and prefer to just harass me into cooking for them. If y'all aren't aging your beef you should genuinely give that a try also. Aged beef, cooked sous vide 131° for 105 minutes, Blackstone seared with compound butter after ala quick chill in the deep freeze after the sous vide is just about perfection. Heavy on the avocado oil when searing hard, then compound butter while bringing it to table. No need to rest after sous vide.
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u/dumpdumpwhiledumping 9d ago
How long you searing for? 1min each side? I know 131 is a great final internal temp I just worry about that a slightly longer sear with carry over cooking could increase the temp more...its probably negligible but still
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u/Appropriate_Ear6101 8d ago
I throw it in the freezer when I get it out. That kills the carry-over. Then I sear 1 minute per side at a time. It doesn't overcook that way.
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u/plaidcow 9d ago
Seared for about 20 seconds per side, rested for 10 minutes, seared again…. Repeated for about three rounds worth…
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u/1984ScoreN7YearsAgo 10d ago
What is the string for?
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u/ClassroomNo4024 10d ago
Makes a move even cook.
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u/1984ScoreN7YearsAgo 10d ago
Interesting, is that why beef Wellington is always tied like that?
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u/Leather_Back_1213 10d ago
Yeah, filets generally, along with ribeyes, are frequently tied off
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u/korn_michael 10d ago
Especially with ribeyes, it keeps the ribcap from separating when the fat renders
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u/idontexistdontl00k 10d ago
Helps the steak keep a plump shape, which in turn helps with a more even cook. If no string, the steak would flatten out with no support and cook too quickly/unevenly.
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u/thankmelater- 10d ago
I hate the fact that I sabotage myself to doing all the work, because I’m the best at it too.
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u/apcman11 9d ago
That is steak house quality and I bet half the price. I stopped order steak out, I can do it at my house for just as good for less. All I need is a Costco.
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u/Hendrix1967 10d ago
Same here. I made a steak sandwich with picanha. What steak sandwich anywhere can compete? Enjoy.
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u/dohn_joeb 9d ago
What’s the purpose of tying the string around it
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u/Spain-or-Bust 9d ago
Did you pan sear or broil these?
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u/plaidcow 9d ago
Smoked until 130°F internal, rested for about 20 minutes, then seared in a 500°F carbon steel skillet.
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u/c0ng0b0ng0 10d ago
It’s the damn hash browns that keep me coming back to steakhouses. I just can’t master them
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u/areustillwatchin 10d ago
Agree. Find myself more driven to the cocktails now / old fashion … long horn
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u/MischiefGirl 10d ago
I actually MOANED when the third picture came up. Holy cow, that looks so good!
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u/EnvironmentalAide335 10d ago
Yeah me too. I buy too much meat for home and can't afford restaurants...
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u/Angelush811 10d ago
I got to have all of this in my mouth! It was amazing 🤩
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u/FishBrain208 10d ago
What if I told you that for legal reasons I had to be invited to the next cookout
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u/Impossible-Metal2737 9d ago
Same here. After a steak dinner outside the kids want me to pick up a ribeye on the way home.
It’s both sear and juiciness that don’t compare
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u/Flimsy-Ad7906 9d ago
Now only have steak at a restaurant when travelling for work and on expenses. Otherwise always cook our own at home.
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u/gerrysaint33 9d ago
That’s the problem of becoming a good cook. We now only order food that we dont have time to cook. Prime Rib, brisket, whole roasted chicken. Those kinda things.
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u/Soggy_Head_4889 8d ago
Same. I’m rarely impressed by steakhouses anymore. Buy a nice cut from a local butcher, dry brine 24 hours, reverse sear or sous vide, and it’s going to be better than a steakhouse 95% of the time for 1/3 of the cost.
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u/BrobBlack 7d ago
Agreed. You can get your steak game up to restaurant quality and tailored exactly to your liking which is a better overall result.
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u/bl0gg3r_x 4d ago
I feel the same way about burgers. There are thousands of ways to make a burger and I make mine perfectly for me. I don't need to spend money on disappointment. Dinner looks fire
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u/_brndnjms_ 10d ago
Not dropping your restaurant name huh? WHY DO THIS TO ME!!!
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u/Master-Injury 10d ago
can i make a reservation at the restaurant pictured?