How to cook 1000 steaks in 10 minutes

How to cook 1000 steaks in 10 minutes: (WITH PICTARS)


Okay so not really 10 minutes, but that is the amount of time they will spend in the oven.

First marinate:

Chopped herbs, oil, and S&P

 Other variation for a marinade can contain red wine, mustard, worcestershire, garlic.  You could go with Asian flair with soy sauce, ginger, garlic, and scallions.

This one has red wine and worcestershire in it.

I double wrap.  Air is your enemy when marinating.

Step two sear! Cross hatch on the grill for the pro look. This step will take the longest.

The trick here is staying organized and keeping the count the same on each sheet tray.  I generally get 50 five ounce steaks on one sheet tray.

Once they are all seared and trayed up, put them on the oven racks.

We load up the food and roll these suckers into the oven.  We have big ovens.

Don't forget to preheat the oven to 350!

Once they are done there is a couple ways to check to see if they are done.  First is by touch.  It takes practice and it will vary depending on the cut of the steak but here is a guideline. The inside of your plam is what the steak will feel like:

RARE

MEDIUM RARE

MEDIUM

MEDIUM WELL

LEATHER

You can also tell by using a thermometer.  The draw backs to this are:

A) You look a like a noob

B) Immediately puncturing a steak after its been cooked causes it to leak juice everywhere.  This is also why you should leave your steak be for a minute or two if you order one in a restaurant. 

The temps are as follows:

USDA temperatures for beef, veal, lamb steaks and roasts

Term (French)	Description	Temperature range		USDA recommended
Extra-rare or Blue (bleu)	very red and cold	46–49 °C	115–120 °F
Rare (saignant)	cold red center; soft	52–55 °C	125–130 °F
Medium rare (à point)	warm red center; firmer	55–60 °C	130–140 °F	145 °F
Medium (cuit)	pink and firm	60–65 °C	140–150 °F	160 °F
Medium well (bien cuit)	small amount of pink in center	65–69 °C	150–155 °F
Well done	gray-brown throughout; firm	71-100 °C	160-212 °F	170 °F

Final tip!  Pull your steaks early and allow them to rest.  There is a certain amount of residual heat left in the steaks that cause them to continue cooking.  This is called carry over.  It generally will bring your steak up an additional 10 degrees Fahrenheit, which would be another level of doneness (Rare to Med-rare etc).

Happy Cheffing!