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Cooking Steaks for 16

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Proser
Proser Posts: 271
edited July 2014 in EggHead Forum
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?
Arlington, TX  1 large, 1 medium, 1 Mini Max, and a 22" Blackstone
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Comments

  • HDumptyEsq
    HDumptyEsq Posts: 1,095
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    With all that kit? Sounds like a plan.

    Tony in Brentwood, TN.

    Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory  storage, old electric upright now used for Amaz-N-Smoker.

    "I like cooking with wine - sometimes I put it in the food." - W. C. Fields

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  • KennyLee
    KennyLee Posts: 806
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    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!!

    LBGE

    Cedar table w/granite top

    Ceramic Grillworks two-tier swing rack

    Perpetual cooler of ice-cold beer

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  • Proser
    Proser Posts: 271
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    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
    Arlington, TX  1 large, 1 medium, 1 Mini Max, and a 22" Blackstone
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  • cazzy
    cazzy Posts: 9,136
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    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.

    photo IMG_3825_zps6414ffff.jpg
    photo 34ee0728-cdfb-41b4-a78f-e39ac3c0b82f_zps0aeaaff2.jpg
    photo DSC_6268_zpsda9c1cbc.jpg

    photo DSC_6274_zpsc00ada3a.jpg
    photo DSC_6660_zpsc61751d2.jpg
    photo DSC_6673_zps04910c12.jpg
    photo DSC_7262_zps420314fb.jpg
    photo DSC_7263_zps821ceadc.jpg

    Just a hack that makes some $hitty BBQ....
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  • BeecaveKitchen
    BeecaveKitchen Posts: 111
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    Food Porn!
    http://www.beecavekitchen.blogspot.com
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  • bweekes
    bweekes Posts: 725
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    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. photo IMG_3825_zps6414ffff.jpg photo 34ee0728-cdfb-41b4-a78f-e39ac3c0b82f_zps0aeaaff2.jpg photo DSC_6268_zpsda9c1cbc.jpg photo DSC_6274_zpsc00ada3a.jpg photo DSC_6660_zpsc61751d2.jpg photo DSC_6673_zps04910c12.jpg photo DSC_7262_zps420314fb.jpg photo DSC_7263_zps821ceadc.jpg
    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!
    Ajax, ON Canada
    (XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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  • TTC
    TTC Posts: 1,035
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    +1 to what @cazzy said. Another option is to do whole tenderloins and slice them.
    XL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water, Cigars --  Gallatin, TN

    2001 Mastercraft Maristar 230 VRS

    Ikon pass 

    Colorado in the winter and the Lake in the Summer
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    Could ya go ahead and make it 20? The last 4: 2»well done 1» med rare and 1» rare thanks =P~
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Ladeback69
    Ladeback69 Posts: 4,482
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    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.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • Proser
    Proser Posts: 271
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    @crazzy if I understand, you think trexing them is easier/ better control? Great pictures by the way Thanks for the suggestion
    Arlington, TX  1 large, 1 medium, 1 Mini Max, and a 22" Blackstone
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  • CarolinaCrazy
    CarolinaCrazy Posts: 585
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    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!

    1 LBGE in Chapel Hill, NC
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  • cazzy
    cazzy Posts: 9,136
    edited July 2014
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    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.
    Just a hack that makes some $hitty BBQ....
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    @cazzy :-O that's some great looking meat! ^:)^
    Does that make me a meat gazer? :))
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • cazzy
    cazzy Posts: 9,136
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    NPHuskerFL said:

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

    YES!!!!!
    Just a hack that makes some $hitty BBQ....
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  • Proser
    Proser Posts: 271
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    @crazzy thanks again. I'll give it a try, I knew somebody on the board would have a better idea
    Arlington, TX  1 large, 1 medium, 1 Mini Max, and a 22" Blackstone
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  • sumoconnell
    sumoconnell Posts: 1,932
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    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!
    +++++++++++++++++++++++++++
    Austin, Texas.  I'm the guy holding a beer.
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  • Mross
    Mross Posts: 338
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    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.
    Duncan, SC
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  • Proser
    Proser Posts: 271
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    @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. 
    Arlington, TX  1 large, 1 medium, 1 Mini Max, and a 22" Blackstone
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