[VANITY] How best to cook 30 thin steaks?

[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.

[highnoon]

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.

[hope]

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

[elk]

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?

[buccaneer81]

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.

[grapeape]

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!

[GOPJ]

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...)

[GOPJ]

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...)

[GOPJ]

...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...

[mplsconservative]

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!

[Joe 6-pack]

Transport them in a mermite...

[KC Burke]

got that right

[KC Burke]

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

[KoRn]

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.

[Rannug]

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

Amen.

[Rannug]

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

My thoughts exactly.

[Rannug]

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

[Pharmboy]

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

[Christian Engineer Mass]

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