Quote:
Originally Posted by K OF C 258  Hi, My Name Is Tim, I Do Weekend Events For A Fraternal Org. Called The Knights Of Columbus. Ive Been At This Now For The Last Four Yrs And Enjoy It Greatly. Alas I Can Say I've Never Had Formal Training As A Cook And Am Looking To Expand My Horizons. My Question Is I'll Be Cooking Rib Eye Steaks (8oz.) On The Grill For 180-200 People Next Month For A Benefit Golf Tourn. Can I Cook Them Ahead And Hold In My Holding Oven,or Any Other Thoughts.
Thanks |
Absolutely not.
Other thoughts: Rent a commercial size grill, around a 7 or 8 feet, or rent two five footers, and add two helpers. Cooking that many small steaks seems like a lot, but it really isn't a big deal at all.
Set up your salads and sides table at a right angle to your grill service area so guests can move easily from the salads to the steaks.
Make sure you have a pair of long tongs for each grill person and a couple of back up pairs. Keep the tongs with the grill, don't let them go to salad and size service. If you're using volunteer help, ask them to bring an oven mitt or a long sleeve sweater and a pair of gloves to protect their hands and forearms. Bring at least two "instant-read" thermometers, too. Remember the steaks are going on in groups and each group is cooking in a temperature-consistent area. When one steak in a group is done, so are they all. (I finger test for doneness, but you shouldn't unless you know you and your helpers can do it with the pressure on.)
Start the grills going, and when it's preheated, lay your first group of steaks across the center of the grill. Once they're on, lay your next groups across the far side, than the next on the side nearest you. You should be able to cook 5 to 6 dozen steaks at any time. At normal grill temps, an 8 oz rib steak (about 1/2" thick) takes 3 minutes a side to medium, so you're going to be loading, turning, and pulling with only brief rests between each. When you pull the first group of steaks off the center of the grill, place them in a warm hotel pan with some hot "jus," reload the grill and announce that the salad line is open. You'll be cooking to order about half way through the line and the last group will have to wait two or three minutes for their steaks to finish cooking. Keep a small section of each grill for people who want their steaks medium-well or well done. Either the outside edge or half the line closest to the cooks. Cook all steaks to 140 deg (which is right between med-rare and med), unless med-well or well is requested, then cook to 155. Some people like their steaks cooked to death. FWIW, very well done is 165 and very rare is 125. If someone asks for medium rare try and give them a steak right off the grill, if they want medium give them one that's been held longer.
Here's a recipe for a fast and dirty catered steak "jus."
(For 1/2 gallon)
Ingredients:
4 cups beef stock
1 bottle red wine, preferably Zinfandel
1 cup Worcestershie sauce
1/4 cup (4 tbs) minced garlic
8 oz (2 sticks) butter
1/2 cup chopped parsley.
Salt and black pepper
Technique:
Put all ingredients in a pot, bring to the simmer. Cook until the garlic is no longer bitter, about 15 minutes. Taste and adjust for salt and pepper. Add the butter and parsley, allow the butter to melt. You can hold this sauce refrigerated for several days before reheating, or hold hot, and just before service pour about half a cup of the finished sauce into your hotel pan. When the pan is loaded add another half cup on top. This will help keep the steaks hot and moist without adding or taking too much taste. The protein/fat balance is similar to the steaks itself and will add a "lip smacking" quality to the first bite.
Variation: Load the sauce with sliced mushrooms.
I guarantee you will get requests for this simple catering trick.
Good luck,
BDL
Pre Cooking Steaks 
chefed 
......NICE! 
