Father’s Day

Perfect Rib Eye Steak

Burt Bakman

In 2016, Burt Bakman shook up LA’s food scene with Trudy’s Underground Barbecue, a Texas-style BBQ spot run from his Studio City backyard. His 18-hour smoked brisket, ribs, and chicken drew crowds and built a loyal Instagram following. Among his early fans was Brian Toll of The h.wood Group, known for nightlife venues. Their shared love of barbecue led to SLAB, a restaurant focused on top-quality smoked meats with the same charm as Bakman’s backyard setup. SLAB opened its first location on West Third Street in 2018, now located at Topanga Social, in Woodland Hills.

Soho House members get tickets for Burt Bakman at Soho Warehouse DTLA

Perfect Rib Eye Steak Recipe

Ingredients

• 1 prime rib eye steak 32 ounces.

• 1 tbs kosher salt

• 1 tbs coarse black pepper

• 1 tbs maldon salt

• Olive oil

• 1 bunch broccolini

• 1 lemon

• Tools needed-

• Knife

• Cutting board

• Tongs

• Thermometer

2 hours before planning to cook the steak, take out of the fridge and rest on a plate, preferably on a cooling rack to promote airflow beneath. Steak should rest closer to about 65°.

Set up your outdoor gas grill to have one side set at high and one side off. Once steak has come to 65° (check by sticking tip of thermometer in the center of the steak and make sure the tip is set in the center and not piercing through) Set steak in the center of the cool area and shut the cover

After about 20 min probe the steak to check the temperature to make sure it’s at about 100 degrees when checked in the same spot earlier.

30 min into the process, drizzle some olive oil over the brocolini and toss to coast. Sprinkle a pinch of salt and place on the hot side of the grill. After 1.5 minutes, turn them over for another 1.5 min and pull out to a plate to rest.

Once the steak temps at 105, move to the hot side and flip it every 30 seconds for 4 minutes, making sure the beef never reads more than 125. Once it hits 125, pull it off the grill and let it rest for 5-10 minutes.

Plate the broccolini over a plate, slice the rib eye in finger thickness steaks. Finish the steak with some olive oil and a couple pinches of maldon salt.

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—Paul & Billy