Chef Forum banner

Grilling steaks for banquet

5742 Views 9 Replies 9 Participants Last post by  lao0
Hello chefs!

Have been asked by a client to grill 300 14oz strip steaks on 2 outdoor grills for an event. All steaks will be med rare to medium. Basically we'll grill them and them hold in chaffers right by the grills where guests will pick them up and serve themselves. Just seeking advice on the whole concept, but especially timing and how to cook that many steaks outdoors without keeping guests waiting in line for a steak.

Thanks for your help!
1 - 2 of 10 Posts
Are they paying you enought to pit perfect diamond grill marks on them? That many people that short a time grill marks on the go will be hard. No marks if the metal isnt hot and doing that many to order is not going to give you enough refresh time to allow the grates to heat back up. Ny strip is a good choice of steak for this though. Filet to expensive and thick. Ribeye is good grilled but that many and you are sure to have a grill fire or two from the fat dripping. I would definagely mark them off ahead of time and finish on the grill. If you continue to load and finish one grill at a ti e you should be able to have a goos flow. Ny strip especially an 8 to 10 oz is going to be thin and should cook quick as hell on high heat.
Apologies for spelling. Fat fingers small keyboard.
1 - 2 of 10 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.