Doe’s Eat Place is renowned for their incredibly flavorful and juicy steaks. Their signature steak cooking technique is a closely guarded secret, but here’s an inside look at how Doe’s likely cooks their famous steaks to perfection.
The Cut of Meat
Doe’s uses high quality beef for their steaks. They source USDA Prime or Choice grade beef such as ribeyes, New York strips, filet mignon and porterhouse steaks. These cuts are known for their generous marbling which keeps the steaks tender and full of flavor when cooked. Doe’s ages their beef for around 28 days before cooking it, which helps break down the proteins in the meat to make it more tender.
Seasoning
Before cooking, Doe’s generously seasons their steaks with a special blend of spices and herbs. While their exact seasoning mix is secret, it likely contains ingredients like coarse black pepper, garlic powder, onion powder and a touch of cayenne for a bit of heat. The abundance of seasoning gives Doe’s steaks a signature bold, crusty and flavorful exterior when cooked.
Searing
Doe’s steaks are cooked on extremely hot grill surfaces to give them a hard sear. This likely occurs at temperatures over 500°F. The high heat causes the Maillard reaction to occur, where amino acids and sugars on the steak’s exterior undergo a chemical reaction that creates irresistible, caramelized flavors. Searing the steaks also locks in the natural juices. Doe’s may use a blend of butter and oil on the grill to facilitate optimal sear conditions.
Continued Cooking
After searing, Doe’s likely moves the steaks to a slightly cooler part of the grill to finish cooking them at around 400°F. This allows the interior to gently cook through without burning the exterior. Steaks are cooked until they reach the desired doneness, anywhere from rare to well-done depending on the customer’s preference. Doe’s chefs are experts at controlling the grill temperature and cooking times to nail the perfect doneness on every steak.
Resting
Once cooked, Doe’s steaks are allowed to rest for 5-10 minutes before being served. Resting completes the cooking process, allowing juices to redistribute through the meat for a tender, juicy texture. The short rest also prevents the steak from losing too much warmth before being enjoyed.
Serving
To serve, Doe’s steaks are lightly brushed with melted butter or beef tallow to add even more rich, buttery flavor. They are seasoned again right before serving to impart extra savory goodness in every bite. The steaks are thick and juicy, with a dark, caramelized crust encasing the tender, pink interior. When you taste a Doe’s steak, you’ll understand why it’s so renowned across the country.
Some Things That Make Doe’s Steaks Special
Here are a few key things that contribute to the iconic taste and texture of Doe’s steaks:
- High quality, well-marbled cuts of beef
- Aging the meat for 28 days
- Generously seasoning with a signature spice blend
- Extremely hot grilling temperatures to sear the exterior
- Precise control of cooking times based on doneness
- Allowing the steaks to rest before serving
- Brushing with butter or beef tallow right before serving
Trying the Famous Doe’s Steak for Yourself
The only way to truly understand the hype surrounding Doe’s steaks is to try them for yourself. The signature flavor, juiciness and tenderness of the meat is unmatched. Next time you’re in the area of one of Doe’s legendary steakhouses in Mississippi, Alabama or Louisiana, stop in for a mouthwatering steak cooked to perfection. You won’t regret experiencing this iconic Southern dining experience.