E&E Stakeout Grill

Regulars know summer's the best stretch of the year at E&E.

Come find out why.

The Dish We’re Loving

Right Now

Twenty ounces, hand cut, seasoned simple. We put it on high heat and let it go until the outside develops a real crust, dark and just short of char. Inside, it stays exactly where it should. It comes out with garlic mashed potatoes on the side, made the way they should be, real butter, real cream, nothing cutting corners. This is the one we're excited about right now. It comes out bigger than you're expecting and disappears faster than you'd think. Order it once and you'll understand why it's the one people ask for by name.

Online Reservations

From the Chef’s Table

With Chef Joe

A cut he's excited about

"It's always the ribeye for me. Forty years in this kitchen and it still gets me every time it hits the grill. Some cuts you respect. This one you look forward to."

Why it stands out

"The marbling. It's heavier than any other cut we serve, and that's not an accident, it's the cattle, the finishing, the whole process before it ever reaches us. That fat is what gives you the rich, bold flavor without needing much else done to it. A lot of cuts need help. The ribeye doesn't."

How it's prepared

"Hand cut that morning, every morning. Seasoned simple, salt and pepper, nothing that gets in the way. High heat, so the fat renders right and the outside does its job. You don't dress up a ribeye. You just make sure you don't get in its way."

His favorite way to enjoy it

"Every time I sit down, I tell myself I'll try something different. Then I order the same thing: medium rare, straight off the grill, with risotto. When you find the perfect steak, it's hard to change"

Behind The Cut

Where It Starts

Good steak starts on the pasture, long before it reaches our grill. We choose cattle that are raised properly, out on open land, and given the time they need to finish right. No rushing it. No cutting corners to hit a schedule. That patience is where marbling comes from — not a shortcut, just cattle allowed to grow the way they're supposed to. By the time it reaches your plate, that marbling is doing the real work. It's what carries the flavor into every bite we serve.

The Farms Behind It

We source our beef from cattle farms across America, including ranches in Oklahoma and Idaho. It means shorter supply chains and better traceability — we know where our beef comes from and who raised it. Forty years of regulars have tasted the difference. That's why they keep coming back.