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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 7/25/21 at 10:43 pm to sdw1002
Rule of thumb is usually around 10 degrees, but with that much heat and an insulated cooler a little more rise wouldn't surprise me. Can't let them rest a few minutes before putting them in and just a quick sear to reheat instead?
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 10:57 am to KosmoCramer
If cooking 2-3 steaks, maybe. And investing in enough capacity to SV 80 steaks this way, and all the work involved to do that, hell no.
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 11:18 am to NOLALGD
quote:
If cooking 2-3 steaks, maybe. And investing in enough capacity to SV 80 steaks this way,
A simple $150 Anova Precision has a 64 quart capacity.
quote:
all the work involved to do that, hell no.
What work involved?
Posted on 7/26/21 at 11:39 am to NOLALGD
quote:
If cooking 2-3 steaks, maybe. And investing in enough capacity to SV 80 steaks this way, and all the work involved to do that, hell no.
At minimum, I would reverse sear the steaks. That gives you an hour window to play with, none of the steaks are overcooked, piping hot when handed out, and you can easily accommodate doneness preferences.
But sous vide is still preferable.
Posted on 7/26/21 at 8:41 pm to greenwave
Actual cooking 500 1.5” ribeyes on 4 pits so that’s why was asking bout 80-100 per cooler.
Posted on 7/26/21 at 8:42 pm to ruger35
Doing 500 so no way to do this. Also have about 10 “bosses” in the plating area that know everything so have that to deal with as well LOL
This post was edited on 7/26/21 at 8:44 pm
Posted on 7/26/21 at 8:57 pm to DIGGY
quote:
Actual cooking 500 1.5” ribeyes on 4 pits so that’s why was asking bout 80-100 per cooler.
This isn't even carry over cooking. Those will legitimately cook/steam in those coolers.
Posted on 7/26/21 at 9:09 pm to KosmoCramer
I don’t know how you could cook that many steaks and have them come out good. That’s a serious undertaking.
Posted on 7/26/21 at 9:29 pm to diat150
quote:
I don’t know how you could cook that many steaks and have them come out good. That’s a serious undertaking.
Agreed.
I would stagger pick up times by at least the half hour or something.
Posted on 7/26/21 at 9:58 pm to KosmoCramer
And then 1.5 inch steaks. You are asking for a disaster.
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.
Posted on 7/27/21 at 8:30 am to DIGGY
quote:
Actual cooking 500 1.5” ribeyes
On second thought this is going to end in disaster.
Posted on 7/27/21 at 9:25 am to DIGGY
quote:
Also have about 10 “bosses” in the plating area that know everything so have that to deal with as well LOL
Yep, you're fricked.
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