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[VANITY] How best to cook 30 thin steaks?

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.


TOPICS: Food
KEYWORDS: steak
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To: smokingfrog

1. Fajitas-marinade them in gallon baggies overnight in italian dressing, chili pepper and cumin. Get your skillet very hot, toss the steaks on and press down to sear the outsides, cooking for about a minute per side. Pull steaks out and put in foil lined styrofoam cooler. Repeat

2. Cut all the meat into 2” pieces, layer in a crock pot with sliced onion, bbq sauce, and brown sugar. Cook overnight on low. Take the whole shooting match to the party, and serve on buns.


61 posted on 02/03/2011 8:24:35 PM PST by highnoon ('It's a free country' applies to everyone except the taxpayer.....it's costing me plenty.)
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To: mplsconservative

Best advice yet. Also before cooking let the steaks set at room temp for 20 min.


62 posted on 02/03/2011 8:25:13 PM PST by hope
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To: Christian Engineer Mass

Oh, boy: Korean Marinated Beef (bulgolgi)

Estimated amounts:
2/3 c. soy sauce
1 tbsp. sesame oil
4-5 cloves crushed garlic
3-5 chopped scallions
1 medium chopped onion
(you can chop or blend the scallions, garlic, & onions)

You can marinate and cook immediately, or leave overnight. Just grill on BBQ or in a skillet and serve over rice.

Yum! When do we all show up?


63 posted on 02/03/2011 8:31:11 PM PST by elk
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To: hope

Actually, my wife has been talking about a second freezer...I may have to look into the price and logistics of a quarter side of beef.


64 posted on 02/03/2011 8:34:13 PM PST by buccaneer81 (ECOMCON)
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To: Christian Engineer Mass

Across Boston? No, it can’t be done. No matter what you do the steaks will be dry and hard by the time you reach your destination. Either cube them and make something else with them or cook them there. You will probalby have more fun with not having to worry about what you are trying to do. Fun is the most important thing. Blow that off and do something easy and good - like chilie!


65 posted on 02/03/2011 8:48:21 PM PST by grapeape (Blitzshield.com - making football safer)
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To: KoRn

Best Steak Rub

1/2 cup finely ground coffee beans
3 tablespoons paprika
4 tablespoons dark brown sugar
2 tablespoons kosher salt
1 1/2 tablespoons ground black pepper
2 tablespoons dry mustard
2 tablespoon ground coriander
1 1/2 tablespoons dried oregano
3 teaspoons ground ginger
1/4 cup ancho chile powder
1 teaspoon
cayenne pepper

Mix well, place in bowl or zip lock bag, use 1/2 tablespoon of rub per steak plus salt to taste. Try to cook steaks on site... let them ‘rest’ under tin foil while you’re cooking the others... (or follow some of the other freepers ideas for cooking...)


66 posted on 02/03/2011 8:50:48 PM PST by GOPJ (http://hisz.rsoe.hu/alertmap/index2.php - World Disaster Map)
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To: Christian Engineer Mass

Best Steak Rub

1/2 cup finely ground coffee beans
3 tablespoons paprika
4 tablespoons dark brown sugar
2 tablespoons kosher salt
1 1/2 tablespoons ground black pepper
2 tablespoons dry mustard
2 tablespoon ground coriander
1 1/2 tablespoons dried oregano
3 teaspoons ground ginger
1/4 cup ancho chile powder
1 teaspoon
cayenne pepper

Mix well, place in bowl or zip lock bag, use 1/2 tablespoon of rub per steak plus salt to taste. Try to cook steaks on site... let them ‘rest’ under tin foil while you’re cooking the others... (or follow some of the other freepers ideas for cooking...)


67 posted on 02/03/2011 8:55:57 PM PST by GOPJ (http://hisz.rsoe.hu/alertmap/index2.php - World Disaster Map)
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To: KC Burke
...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.

Sounds wonderful - can we assume "KC" stands for Kansas City...

68 posted on 02/03/2011 8:59:24 PM PST by GOPJ (http://hisz.rsoe.hu/alertmap/index2.php - World Disaster Map)
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To: hope

Thanks hope,

I was hoping the transportation time would fulfill that requirement. :) I’m on a constant learning curve regarding cooking. My husband and I and strapping 14 year old son split a 1 pound steak the other night (2 1/2” sirloin) that I had marinated and left out for 2 hours before grilling. It really does make a difference with the resting time, letting the center of the steak come to room temp. So good!


69 posted on 02/03/2011 9:00:15 PM PST by mplsconservative (I stand with Israel.)
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To: Christian Engineer Mass
Transport them in a mermite...


70 posted on 02/03/2011 9:03:27 PM PST by Joe 6-pack (Que me amat, amet et canem meum)
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To: GOPJ

got that right


71 posted on 02/03/2011 9:19:42 PM PST by KC Burke
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To: GOPJ

since he is going to keep them warm in transit — probably only cook till rare as they will continue to internally cook in transit


72 posted on 02/03/2011 9:22:43 PM PST by KC Burke
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To: GOPJ

That looks nice!

I totally love cooking, but have never done homemade rubs or seasonings. I think I’ll give that a try sometime!

Geez.... I can’t wait until this Winter is over, and the Summer grilling season is back in! It almost seems like we’ll never see it again.


73 posted on 02/03/2011 9:32:59 PM PST by KoRn (Department of Homeland Security, Certified - "Right Wing Extremist")
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To: hope

Glad I’m not at his Super Bowl party”.

Amen.


74 posted on 02/04/2011 7:44:24 AM PST by Rannug (http://www.youtube.com/watch?v=d-qH02g4DLI)
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To: Coldwater Creek

My gosh! You are an engineer, surely you can figure out how to transport hot meat.

My thoughts exactly.


75 posted on 02/04/2011 7:47:17 AM PST by Rannug (http://www.youtube.com/watch?v=d-qH02g4DLI)
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To: Alice in Wonderland

Thank you so much for the link. PW and I are going to have a long, enjoyable, affair. :-)


76 posted on 02/04/2011 8:29:29 AM PST by Rannug (http://www.youtube.com/watch?v=d-qH02g4DLI)
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To: thefactor

He already has a lot of good advice...but thanks for the ping since I like to read what others say.


77 posted on 02/04/2011 11:21:24 AM PST by Pharmboy (What always made the state a hell has been that man tried to make it heaven-Hoelderlin)
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To: All

Thanks to everyone for the input.

Followup:

Working with what I have, and based on many suggestions here, I have formulated a marinade based on the juice from 1 can of pineapple rings, 4 caps of soy sauce (I try to avoid soy, but I have not much choice here), 4 caps of steak sauce, and a heaped teaspoon of sugar.

Currently marinading 2 steaks in that, and if it works well, I’ll marinade the rest, and then cook them at the friend’s place on Sunday


78 posted on 02/04/2011 12:41:50 PM PST by Christian Engineer Mass (25ish Cambridge, MA grad student. Any potential conservative Christian FReepmail-FRiends out there?)
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