Cooking Steaks for 16

Proser

What started as having a few friends over has turned into me cooking nice little 8-10oz filets for 16 people. Ii have no idea yet how they will want them prepared but I'm guessing rare to well. I have a large, a medium, a mini(Kub). I also have an Anova circulator that I can use for some of them if needed My plan is to reverse sear the rare-med rare to 115, the med-well to about 130 then finish them at the same time Anybody have a better idea?

HDumptyEsq

With all that kit? Sounds like a plan.

KennyLee

Sound like you've got it down, except for letting me know you were cooking filets by the pool.  I could have been there in a flash

Bet it turns out great!!

Proser

Come on over Jeff,most of the people are my wife's friends so I could use some help In fact the meat is coming from Texas Slabs, this is the final planning meeting before her 40th class reunion this weekend

cazzy

I've made 12+ steaks numerous times. I actually think reverse searing that many steaks will be harder to manage. Maybe I'm just bias.

I typically sear them off, then roast them all together. I actually cook the steaks to my guests desired doneness. I put the steaks on to roast from highest temp to lowest. That way they're all finished together.

BeecaveKitchen

Food Porn!

bweekes

cazzy said:

I've made 12+ steaks numerous times. I actually think reverse searing that many steaks will be harder to manage. Maybe I'm just bias. I typically sear them off, then roast them all together. I actually cook the steaks to my guests desired doneness. I put the steaks on to roast from highest temp to lowest. That way they're all finished together.

How do you follow a post like that? Very impressive! Not sure I have anything to add. I mean you've got the equipment to handle 16 - just gotta stay focused!

TTC

+1 to what @cazzy said. Another option is to do whole tenderloins and slice them.

NPHuskerFL

Could ya go ahead and make it 20? The last 4: 2»well done 1» med rare and 1» rare thanks =P~

Ladeback69

Here is what I cooked on my XL for 5 adults and 4 kids. 3- 1 pound rib eyes and 2- 1.5 pound t-bones. I had 2 partial t-bones left. Sorry no grill shots I forgot. I cooked them raised direct at 700° for 2 minutes a side, closed vents and let threel cook for another 5 to 6 minutes for medium and 2 for 8 minutes for medium well. They all came out great. Seasoned with a local Monterey mix.

Proser

@crazzy if I understand, you think trexing them is easier/ better control? Great pictures by the way Thanks for the suggestion

CarolinaCrazy

I worked for a caterer for a
While as a kid and we would usually sear off steaks in batches for the color and then roast in bulk to doneness. Now it's called Trex!

cazzy

Proser said:

@crazzy if I understand, you think trexing them is easier/ better control? Great pictures by the way

Thanks for the suggestion

I don't trex. I sear steaks near the lump with a spider or at stock grid level with lump past the fire ring (that's how I do it with the small). I rely on radiant heat, not nuclear temps. I don't follow much of what that method suggests.

I sear till I get the color I want, then I roast high in the dome. Simple as that. Good luck.

NPHuskerFL

@cazzy :-O that's some great looking meat! ^:)^
Does that make me a meat gazer? )

cazzy

NPHuskerFL said:

@cazzy :-O that's some great looking meat! ^:)^
Does that make me a meat gazer? )

YES!!!!!

Proser

@crazzy thanks again. I'll give it a try, I knew somebody on the board would have a better idea

sumoconnell

I screwed up about $150 in prime ny strips and ribeyes about a month ago..never posted. I tried to reverse sear...got them all to good IT, but it was too many steaks on the large at one time to hold temp for a sear. $150 of well done steaks.

I did cook one N.Y. strip directly on coals, 3 minutes a side.. buttered right off the coals..that was sliced as an appy and was great. Guests thought I was crazy, loved it, drooling for mains, and whammy..who wants a sandal?

You are smart for asking advice!

Mross

Use the Anova and bring them all to rare. Finish on BGE to desired doneness. Quick easy and less time for you tied to grill.

Proser

@sumoconnell that's what I was afraid of. I thought about using the medium to help but the more I think about it, I like the control doing it cazzy's way.

That might make a nice t-Shirt  " I Did It Cazzy's Way"

@Mross Problem with the Anova is I don't have a container large enough for all the steaks, I would have to do two batches.