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Nervous about cooking so many Steaks At a time

post #1 of 9
Thread Starter 

chef.gifHave to cook about 20 steaks at the same time so rare some medium some well done i have  a Lincat grill please reply with ne ideas. 

post #2 of 9
This is where timing comes into the cooking. Put the steaks you want well done on first, then the mediums, then the rares. When the rare steaks are done start plate-ing them up. By the time you're done with the rare steaks your mediums should be ready or close to being so. Plate them up also. Your well done steaks should now be done.


There are also tricks you can use, like putting a cover over the well dones so they'll cook faster. (We used to use pie pans). You have to be careful not to overdo this though as it might make your product tougher.


Unless I was working a line in a extremely busy steak or burger restaurant, and always needed the whole grill, I would always keep a "cold" side and a hot side on any grill I used (set the burners lower on one side - or even off). This allowed me to cook some items slower or just keep some items warm on the "cold" side until the order was all ready.
post #3 of 9

You should have no problem with the well done.   I don't know how big a grill you have, but if you can put all of them down at the same time you just take the rare off first, then the med rare, etc.

 

If you can only put a few on then I suggest have a rack with a drip pan on the side, then do them all to rare and set them aside.  Then finish them to temp as desired.

post #4 of 9
Thread Starter 
Thanks for the replys it's an electric grill so it's the same heat all over
post #5 of 9

I agree with dropkicks timing technique. Also, if you're insecure and worried about perfect temping always have a thermometer handy as well.  I see many people try to eyeball it, and it takes a while before you're able to do that, so don't be afraid to use the thermometer.

“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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post #6 of 9
Thread Starter 
Wat temp for each rare med well done thanks work In a small kitchen and have cooked for up to 120 people just panic about steaks
post #7 of 9

No worries. I have cooked for hundreds of people and often find that some of the simplest things (not that steak is simple) continue to be my nemesis.

 

http://en.wikipedia.org/wiki/Temperature_%28meat%29

“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

Reply
“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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post #8 of 9
For medium with a 1/2 inch to 3/4 inch thick steak, have the grill surface at 350° F. or slightly warmer. Put down the steak, wait for meat juices to rise to the surface of the steak, flip it, wait for juices to start rising on the cooked side. You have a Medium.
post #9 of 9

Though not an exact way, I put the Well steaks on and when I make the first turn for my grill marks, I put the Med well on, when flipping the well and turning the MedWell the Medium steaks go on...each quarter turn of the grill diamonds is a degree of temp. Of course, this is just general and you still got to watch them and take into account the hot spots on the grill.

I'm not too sure that I am explaining this right though, sorry.

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