For the latest issue of Atlanta magazine, dining critic Bill Addison searched high and low for the best steakhouse in Atlanta, consuming 336 ounces of ribeye, New York strip, and filet mignon in six weeks. Based on his experiences, we’ve put together the definitive guide to steakhouses in Atlanta, while taking into consideration everything from the veteran servers to the chilled seafood that complete the experience.
The only place we left out from this search is your own backyard.
For that, we asked Kevin Rathbun to show us how a chef and steakhouse restaurateur grills a steak in his own backyard. Using a Viking infrared grill and a Big Green Egg, Rathbun shared his tricks and tips for getting the perfect steak without leaving your house.