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9 replies

Catering steaks

M mbaileyhttps://www.facebook.com/Baile...62518746394/?fref=ts
So I picked up a CB 36 and have been playing around with it. We posted some pics on our facebook page the other day and today someone calls wanting a quote on 80 12oz ribeye's with sides, dessert, drinks, the whole works.

https://www.facebook.com/pages...Barn/113362518746394



Problem is, they are stuck on the steak idea. We would have to have them all cooked and be able to serve them within about 20 minutes. I asked them if we could do 20 people every 20 minutes and they said no, they all have a 30 minute lunch and that wasn't negotiable.

If I were to cook 60 of them ahead and pull the last 20 right before we serve them we are still going to have some setting for around 30 + minutes.

I am trying to convince them to go with brisket due to the timing issue and the cost as well. Choice ribeye off the truck this week was over $9 per pound.

So anyone got any input on how to pull this off? I would rather not get the job than to feed them less than perfect food.

Not sure how we address the some like it rare and some like it well done issue either.

I would love to get hooked up with this company though. They have around 400 employees and we don't get many calls from the area they are in so some good exposure would be a good thing.
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M maxqMember
I've never had to grill 80 steaks but my guess would be to sear and mark them as quickly as possible, keeping them very rare. This would be done at the last possible moment.

Transfer to a good quality holding cabinet at a 120 setting until service. My main concern is that you're dealing with a 1" - 1.5" steak and the carry over + holding time might take them above medium rare.

I know the banquet chef at The Adolphus Hotel employees this method for large groups when dealing with Filet Mignons. The thickness of a F.M. probably gives him a bit more wiggle room.

If you could get a list of doneness's, that would help a lot. Rare steaks could be done to order and well dones could be finished as needed.

Again, this is a best guess scenario.

Good luck...nice FB page.
andyjandyjMember
Asked a buddy who caters down in TX, BigFish & Bluz BBQ I remembered he did an outing cooking a bunch of steaks for Southwest Airlines at the airport. Here's his reply:

First of all, forget custom cooking orders like rare, medium rare, or medium. Cook all steaks to 132-134 and pull. They will be medium/medium rare at best, but this brings consistency across the board. Depending on how hot you're cooking and the thickness of the steak, you're only talking 8-10 minutes for a 12oz steak, so yes, cook as many as you can and let stand in a cambro to rest while you cook the next batch. Steaks need to rest after cooking anyway, so serve the first batch first, and rotate to the last batch for the end of the line. This insures they rest as well. This is basically what the customer wants and they will be satisfied, and you will have a new customer.
hope this helps
C coachMember
I had happy hour and dinner with the chef Max referred to above last night. What they do is sear (grill marks) and season then immediately in a vacuum seal. 25 steaks per bag. In the cooler they go. On the day of the event they remove from cooler and let steaks get to room temp. They then sous-vide the steaks. 1.5 hrs at 58 degrees Celsius. This gives a medium pink all the way through.
A astronorickMember
We do a 'rib-eye roll' sandwich, with a similar approach. We season the full rib eye roll, then into the smoker to 135 degrees. Then chill back down, then slice/portion ahead or to order. Slices much better cold, then we finish on the FE charbroiler.
Rick


quote:
Originally posted by Coach:
I had happy hour and dinner with the chef Max referred to above last night. What they do is sear (grill marks) and season then immediately in a vacuum seal. 25 steaks per bag. In the cooler they go. On the day of the event they remove from cooler and let steaks get to room temp. They then sous-vide the steaks. 1.5 hrs at 58 degrees Celsius. This gives a medium pink all the way through.
B bigwheelMember
Great steak handling advice on that. Thanks folks. Always wondered how the big boys did large volumes of steaks. If I was ever fortunate to get in the steak catering business..I would have a cook it yourself operation. That way nobody could biotch..lol. Show them the fire and hand them a raw steak and a fork. Think its already been tried somewhere surely.
M mbaileyhttps://www.facebook.com/Baile...62518746394/?fref=ts
Some great info. They still haven't decided yet. I may have trouble finding any ribeye that will be aged enough by the time I need it. The last case I got in was only killed 5 days before I got it. I like to go at least 20 days but prefer 35-40.

Anyone familiar with the Kern company down in St. Louis, MO? I can get some through them that are already portioned and supposedly aged 30 days. Kind of pricey but I've heard they are really nice.
FM Former Member
quote:
Originally posted by Coach:
... 25 steaks per bag. In the cooler they go...


Not the best food safety. Unless it's a blast chiller. The middle steaks will still be warm while the outer steaks chill.

I'd put them on trays, get the temp down ASAP and then seal them, if it was me Wink
B bigwheelMember
quote:
Originally posted by mbailey:
Some great info. They still haven't decided yet. I may have trouble finding any ribeye that will be aged enough by the time I need it. The last case I got in was only killed 5 days before I got it. I like to go at least 20 days but prefer 35-40.

Anyone familiar with the Kern company down in St. Louis, MO? I can get some through them that are already portioned and supposedly aged 30 days. Kind of pricey but I've heard they are really nice.


Assuming we are speaking of wet aging in the cryo? That is easy peasy. Try dry aging sometime. Had a nice German fellow teach me how they do it on individual steaks over in der Fadderland. Stick it in the ice box for a week where it can get some air. Wash the catcher gizmo each day. It can kick it up a notch. All the high dollar steak houses in these parts get the goods from Arnold Brothers in Chicago. No need to go that far. Its dangerous up there too from watching on TV.

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