Posted on 02/03/2011 6:54:41 PM PST by Christian Engineer Mass
I need to cook ~30 1/4" thin steaks & transport them to other side of town for a superbowl party. Usually I fry the steaks, but with 30, the 1st will be cold before the last is done! I also want a good seasoning that I can pick up or make with ingredients found locally.
Nah. Hey, you want my recipe for cooking chili in the dishwasher?
Boil them a little and then barely fry them just for the browned surface look.
How long does it take to cook meat and taters under the hood? Assuming a cold engine.
Lord this poor person is gonna end up throwing all those steaks away with the advice here. My selfisness is sayin..”Glad I’m not at his Super Bowl party”.
Thanks, but I prefer the Freightliner. LOL
I'm impatient.
Yeppers! Good stuff. And when their is a good steak sale, (FAT CHANCE THESE DAYS)I season with Montreal and vacum pack to freeze.
Cook meat that thin and you will have jerky.
My gosh! You are an engineer, surely you can figure out how to transport hot meat.
Some good cooking advice ping.
Grind them into burger and go get 15 thick steaks.
That thin I woulc consider cooking on site. I typically get steak that thin cooked in a broiler within 4 minutes.
If the “steaks” aren’t yet purchased and cut, go buy two medium size beef tenderloins whole. Turn on your oven to preheat to 500 degrees. Rub the tenderloins with salt and pepper and other dry rub as available.
Place them in this hot oven for about twenty minutes on a large broiler pan and then use a digital or instant read thermometer to check for medium rare at the center. If they are there pull them and transport in an insulated container. Slice thin at the serving location and take a cast iron skillet with you.
For those that can’t take the center medium rare (which is tender on this cut) put them on the cast iron hot skillet for one minute on each side to get to taste.
Horseradish sauce is good with this. They should cut up warm and even if room temp they are good.
I know what you mean about the price these days. Two years ago, it was easy to get Porter House for $4.99 a pound. Now it’s more than double that.
I would definitely consider cooking the steaks at the party location. If they have a grill, all the better, if not broil them in the oven. The following tips cover either situation, except without the broiler pan.
Kikkoman makes a Teriyaki Sauce/Marinade that is fairly tasty if you don’t want to start from scratch. You’ll need at least two bottles. It’s in the Asian foods section at the supermarket by the soy sauce. I’d add the juice from two cans of pineapple rings as well for a bit of sweetness. You could even include the pineapple rings themselves and broil them along with the steaks. It would make a nice presentation.
Marinate the steaks in a plastic or ceramic container overnight. You could use some big sturdy ziploc bags to do the job as well. Be sure to seal tightly and keep the top upright. I wouldn’t want to mess up your fridge. :)
(Avoid marinating in a metal container. It will react with the acids in the marinade.)
An hour before you head out to the party, drain the liquid from the steaks in a colander and pat steaks dry with paper towels. You don’t want to broil wet steaks, gray mushy meat will result.
At the party, set the oven rack in the topmost position. Set the oven to broil. Put foil in the bottom of the broiler pan for easier cleanup. Put top on broiler pan and place the steaks in a single layer, just barely touching. If you want the pineapple rings, give them their own space as well. I imagine you’ll have to broil five or six different rounds of these so plan on a little kitchen time.
Place pan on top rack at keep a close eye on the first round. I imagine about two minutes will do on the first side. Pull the pan out, flip the steaks and rings and broil for 1 1/2 to two minutes more. It’s crucial to use a timer as well as your eyes. I can’t emphasize that enough especially at a party. There should be a slight bit of browning/carmelizing happening on the steaks and pineapple. You might be “on the job” for a half hour or so, but your friends will praise your cooking skills for the rest of the night.
I’m hoping all goes well with the night. Most importantly, relax, laugh and enjoy the process. Trial and error rules the day when it comes to cooking. The company is what matters the most.
Sorry for the long-winded instructions but I’m a mom that loves to cook!
Thinking about buying a cow :D
Although the recipe calls for cube steak, we make thin strips from all cuts. Tonight we used NY Strip steaks.
It's become a weekly favorite here . . . yummy and extra quick to make.
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