Weekdays
9:30AM
Saturday
7:00PM
Sunday
10:30AM

Kevin Rathbun Spills His Secrets to Cooking the Perfect Steak

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When the days begin to lengthen and the temps rise, we look for anything to throw on a grill. And is there anything more Summer-like than getting a perfect cut of beef and cooking it until it melts in your mouth? 

Sadly, many people do not treat a beautiful steak with the respect it deserves. Even sadder, many don’t even know where to begin. Enter: Kevin Rathbun. If anyone in Atlanta can work magic with a ribeye, it’s him. So we asked the King of Meat to spill his secrets, and  he invited us into his backyard to give us the low down. Now we’re sharing with you how to get the perfect steak at home

* See the pictures below for the step-by-step guide on making the best backyard steak*

Kevin’s motto: ‘ Start with good product and don’t do too much to it!’

That means starting with quality wet or dry-aged steaks, bring them up to room temperature, season with kosher salt and fresh ground pepper and then cook for a just a few minutes. That’s it. You’re done. Step away from the steak.  You can be eating the best steak of your life in minutes with only 3 ingredients!

For sides, Kevin keeps it classic as well. Blanch, then char some broccoli, or grill some corn. Served elote style with mayo, chili and cotija cheese, it’s the perfect compliment to a juicy ribeye.

You’re going to need something to wash it all down with, and Mr. Rathbun has you covered there as well. If you’re outside grilling in this kind of heat, nothing will cool you down faster than some fresh watermelon. Puree the flesh, add the liquor of your choice and finish off with ginger beer. That’s it.

Nothing in this meal is complicated or involves for than a few pieces. But everything together will have your friends and family singing your praises. We’ll keep your secret for you.

  • Kevin's motto: 'Start with a good product and don't do much to it!'
  • Salt that (room temperature) baby up. You want to see the salt crust. Salt = Flavor
  • Freshly ground pepper. Leave that pre-ground stuff at the store.
  • Get your Big Green Egg up to 700 degrees to get a great char.
  • Throw those beauties on the grill. This is about the time when you start to salivate.
  • You'll only need to grill each side for a few minutes. Then bring the temp down to about 500 degrees.
  • This is the point where you 'burp' the grill. Let out some of the heat, but not enough to cause flare-ups.
  • When you've cooked your steak to the correct temperature, plate them. And this is very important: leave them alone. No tenting, no poking, no cutting. The meat needs time to rest.
  • Just when you don't think you can wait any longer, it's time to carve 'em up! Always cut against the grain.
  • And finally, dig in caveman (cavewoman?) style! Complete with toasting that steak.

Comments

  1. Cajun Mike:there are no pics..
  2. KenK:Yup, keep it simple. Salt and pepper, high heat, a few minutes on each side...done!
  3. Amy:Thanks for bringing together three of my favorite things - steak, the big green egg and Kevin Rathbun!
  4. bud:I always throw some pecan chips on when heated up and the rib-eyes go on, gives a soft smoky flavor.