Let's all agree the bone in ribeye is the best so what is most important from top to bottom to make it great ..
Cooked/prepared correctly? Seasoned correctly? Is it all about the thickness? Does the restaurant's reputation play into it?.. What makes your steak a great experience?
My top three in order are cooked to right temp, seasoning, and then thickness..I always enjoy a good steak at a restaurant, but over the past several years I was finding the more I spent on a steak the more disappointed I would be. I then found a great seasoning and now prefer grilling my own over any restaurant. I can't remember the last time I actually ordered a steak at a restaurant. (Prime rib is my go to now) I try to get my steaks cut at 1.25 inches and prefer them rare to medium-rare. I paper towel them dry and season them with Spade L Steak Seasoning. I let them sit for 2-3 hours to bring to room temp. Then grill at 500-550.
Cooked/prepared correctly? Seasoned correctly? Is it all about the thickness? Does the restaurant's reputation play into it?.. What makes your steak a great experience?
My top three in order are cooked to right temp, seasoning, and then thickness..I always enjoy a good steak at a restaurant, but over the past several years I was finding the more I spent on a steak the more disappointed I would be. I then found a great seasoning and now prefer grilling my own over any restaurant. I can't remember the last time I actually ordered a steak at a restaurant. (Prime rib is my go to now) I try to get my steaks cut at 1.25 inches and prefer them rare to medium-rare. I paper towel them dry and season them with Spade L Steak Seasoning. I let them sit for 2-3 hours to bring to room temp. Then grill at 500-550.
