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Started By
Message
Cooking 40 Ribeyes...
Posted on 7/15/14 at 12:47 pm
Posted on 7/15/14 at 12:47 pm
I'm cooking 40 ribeyes for employees and I won't have steaks until 2 hours before serving time. I cook a lot of steaks but usually for 4-6 people and I usually salt meat for an hour, rinse and cook on cast iron. I'm afraid these steaks may be thinner than the cuts that I usually cook and I won't have cast iron. So I have 40 ribeyes, a charcoal grill and 2 hours. What would you do?
9
Posted on 7/15/14 at 12:49 pm to loUiSiAnatiger
40 people?
thats a lot of ketchup
thats a lot of ketchup
Posted on 7/15/14 at 12:51 pm to loUiSiAnatiger
Big pot
Dump olive oil
Pour salty rub on tin foil
Pull steaks out and dip in salty rub
Throw on grill
Two minutes on each side
Done
Dump olive oil
Pour salty rub on tin foil
Pull steaks out and dip in salty rub
Throw on grill
Two minutes on each side
Done
Posted on 7/15/14 at 12:52 pm to loUiSiAnatiger
Salt, pepper and get to cooking. Easy. Keep a big gulp size drink close and take a piss before you start cause that's like cooking a roux. You ain't leaving.
Posted on 7/15/14 at 12:52 pm to loUiSiAnatiger
Get 40 microwaves?
Posted on 7/15/14 at 1:04 pm to loUiSiAnatiger
you going to cook them all medium? with 40 people there will definitely be some that want them well done.
Posted on 7/15/14 at 1:06 pm to loUiSiAnatiger
Are all 40 steaks going to be served at the same time or they going to be served as their cooked?
May want to leave them a little under your goal to account for carryover cooking if they are going to sit.
May want to leave them a little under your goal to account for carryover cooking if they are going to sit.
Posted on 7/15/14 at 1:08 pm to loUiSiAnatiger
:NB4ItalianDressing:
Posted on 7/15/14 at 1:21 pm to loUiSiAnatiger
Are you cooking them all to the same temp or to order?
Posted on 7/15/14 at 1:21 pm to loUiSiAnatiger
Why not just do standing rib roasts?
You can't do it in 2 hours, but that would be the most efficient way IMO.
And it would yield some great results.
Why won;t you get the meat only 2 hours before?
You can't do it in 2 hours, but that would be the most efficient way IMO.
And it would yield some great results.
Why won;t you get the meat only 2 hours before?
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