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Started By
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Temp rise while resting steaks
Posted on 7/25/21 at 8:52 pm
Posted on 7/25/21 at 8:52 pm
Question for those that cook lots of steaks at one time for benefit or event. If taking 1.5” steaks (60-80) off grill and putting in large cooler where they may sit for an hour waiting for plating by servers for pickup is it unreasonable to expect the internal temp to rise some 20-25 degrees during this time? So for a medium rare 135 final temp would you pull off grill at 110-115 or lower?
7
Posted on 7/25/21 at 8:59 pm to DIGGY
You want see nearly that much of a rise in temp. For a big crowd like that I would pull closer to 125.
This post was edited on 7/25/21 at 11:26 pm
Posted on 7/26/21 at 9:12 am to DIGGY
They say 5 - 7 degrees of carryover cooking for a larger steak and that is one single steak.
If you put 50 steak in a cooler at 110 degrees internal(I would imagine external/surface temp is much higher) I agree with your expectation that some of those steak will easily carryover 20-25 degrees. Especially the ones you put in early, because they are constantly getting new heat introduced into the cooler.
I would pull them early, you can always cook them a bit longer. Can't go back.
ETA: Agree with Ruger
If you put 50 steak in a cooler at 110 degrees internal(I would imagine external/surface temp is much higher) I agree with your expectation that some of those steak will easily carryover 20-25 degrees. Especially the ones you put in early, because they are constantly getting new heat introduced into the cooler.
I would pull them early, you can always cook them a bit longer. Can't go back.
ETA: Agree with Ruger
This post was edited on 7/26/21 at 9:13 am
Posted on 7/26/21 at 10:47 am to DIGGY
Invest in enough sous vide capacity and get perfect steaks for all the pick ups with a mere 30 second to 1 minute sear.
Posted on 7/26/21 at 11:15 am to DIGGY
Y'all are braver than me. Cooking for a large group stresses me out.
Posted on 7/26/21 at 10:00 pm to DIGGY
Yes , would cook about a half a temp under. And figure out hour to cut that hour in half.
This post was edited on 7/26/21 at 10:03 pm
Posted on 7/26/21 at 10:49 pm to DIGGY
This is the perfect job for a CVap or Alto-Shaam.
Posted on 7/26/21 at 10:59 pm to DIGGY
I have never heard of someone cooking that many steaks at one time. Not even close. Im also curious if these steaks have to be cooked to different temps per request. Thats a tough task….
shite even doing 50 steaks would stress me out.
shite even doing 50 steaks would stress me out.
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