Cooking a lot of steaks for a group.
If you have guests that want their meat cooked to different levels of doneness, here is something that you can do. The only drawback is that it takes a bit longer to cook the meat, but because of that you have more control.
- Preheat your oven to 250º.
- This is assuming a standard one inch bone-in T-bone, Porterhouse or Tenderloin. If you are serving Filet Mignon, and your guest wants it well done; send them home.
- This is not for lesser cuts of meat such as a skirt steak. They do better quickly cooked at a high heat.
- You will be placing the meat on a rack that is set within a cooking tray. Use toothpicks to indicate level of doneness.
(5) Well done (4) Medium well (3) Medium (2) Medium rare (1) Rare
- Start cooking meat for the person who wants their meat well done first.
- Eight minutes later put in the meat that will be medium well. Baste all pieces.
- Eight minutes later, put in the meat that will be medium. Baste all pieces.
- Eight minutes later, put in the meat that will be medium rare. Baste all pieces.
- Eight minutes after that, put in the meat that will be rare. Baste all pieces.
- Cook all pieces of meat together for another 45 minutes.
- Bring a cast iron skillet up to about 500º
- Bring out the trays of meat. DO NOT baste this time. You want them relatively dry.
- Starting with the steak with five toothpicks, sear it in the skillet for about a minute per side. In 60 seconds, add a second steak. In 60 seconds, the first will be ready to come off. Continue searing two at a time, working your way up so that you are eventually serving a steak about every 60 seconds.
You should also consider purchasing one or two nice thick Rib Eye Steaks. You will be able to cook them more efficiently, control the temperature better, and enjoy the party. Let one Rib Eye cook about 15 minutes longer than the first for those poor insane individuals that like their meat well done.
Find more like this: Meat to Eat RED