E&E Stakeout Grill

Forty years of cutting steaks the same way, for the same reason. Come see what that looks like up close.

Behind The Cut

Cut Fresh, Every Day

A steak is only as good as the cut behind it. Ours are cut in-house, every day, by hand. Not pre-portioned. Not shipped in bags. We bring in whole cuts and break them down ourselves, right up until it's time to fire the grill. That's a lot more work than buying pre-cut steaks. We do it anyway, because a fresh cut holds its texture, its edge, its bite. It's a small difference on paper. On the plate, it's not small at all.

Knowing the Cut

Every cut behaves differently on the grill. A ribeye needs its fat rendered slow. A filet needs a gentler hand. A porterhouse needs room, because it's really two steaks in one. Our chefs know these differences the way you'd know a room you've worked in for years — where the heat runs hot, where it runs even, where to move a steak so it finishes right. That knowledge doesn't come from a manual. It comes from doing it, night after night, for forty years.

USDA Prime Ribeye From Omaha

This one comes from Omaha, a place that's earned its name when it comes to raising good beef. It's graded Prime, which puts it in the top 2% of all beef in the country, and you can see it in the marbling before it even hits the grill. We cut it by hand, season it simple, and let high heat do the rest until the outside gets that deep, dark crust and the inside stays right where it should. Once you taste why Omaha's beef has the reputation it does, you'll understand.

Getting to Know Mike

What's the one thing about E&E you knew you had to keep exactly as it was?

"The identity. Forty years in this community, you don't mess with that. The steakhouse feel, the dishes people expect, the regulars who've been coming for years — that's what makes this place. You can improve things without losing what people came here for."

What do you enjoy most about the day to day?

"There’s four hours where nothing exists but the full room. Behind that door it’s chaos — heat, noise, twenty tickets on the rail, 30 people moving without saying a word to each other. And out front? Somebody’s celebrating an anniversary. A kid trying steak for the first time. They don’t see any of it. All they get is the night."

What do you order when you're not working?

"Filet, side of fries. Every time. I don't need much else in front of me. Good steak, good fries, done. That's usually all I need."

Best part of the job so far?

"Being part of something that already matters to people. Guests who've been coming for years, families who've made this place part of their traditions. That's what makes it worth it."

Whats New To Come

The late night bar menu is coming together, and we wanted to give you a little sneak peek of what's in the works. Crisp wings, tossed Buffalo or KC BBQ. Blue cheese, celery, plenty of napkins. La Dolce Vita — a twist on a French Martini. Vanilla vodka, Chambord, limoncello, fresh muddled berries. Full menu's coming soon. Stay tuned.

You know that person in your life who loves a great steak?

This is your gift for them.

E&E gift cards available at the restaurant and online.

E&E Stakeout Grill

Reservations

Phone: (727) 585-6399

Online: EEStakeoutgrill.com

Map & Directions

100 N. Indian Rocks Rd

Belleair Bluffs, FL 33770