The bigger pieces are grouped together and thinner ones together. If the order is Med, the smaller steaks will be Medwell by the time the bigger steaks reach Med, perfect for guests who prefer that and I set aside a few to flash right away when we get a request for well. Searing them is a pain. I have to grill mark everything whether it be 50 or 1000 and seasoned after (i know weird)! But it is more efficient when you are working bulk and keeps the grill / flat top easier to keep clean while searing because you don't have seasoning sticking to it. Here's one pan of 8 from a recent wedding with 310 guests.
by ThrorOak
6 Comments
I get anxiety cooking steak for 4 people
Grill marks are burn marks. I don’t want burnt steaks so I don’t want grill marks, and grill marks are almost always surrounded by bland tasting grey surface area. I want a crust.
Wedding steak is almost universally bad, and even when there’s a good one in the mix, it goes to someone who wants mid-well and I get the mid-well. Steak should not be served at weddings that are “hotel” style. I’d rather have stew.
These not look like steaks I want to eat. I almost always get the veggie or fish option at weddings for this reason. They’re usually overcooked, tough and have serious grey band syndrome.
Is there any seasoning on those steaks?
I’m surprised a lot of places don’t sous vide huge batches.