How do you bring steak back up to serving temperature after the big chill?
I've got 20 or so folks coming for dinner Sunday night. I'm going to do ribs and steak. Should I SV the steak and chill/refridgerate in advance? I will cook ribs first and cambro them. Then put a sear on the steaks. What I don't know is how to bring the steaks up to serving temperature. Will searing them warm them up enough? (I don't think so, they are typically 1.5 inches thick).
Seems easier to leave them in the hot tub and go directly to a sear given all the moving parts I will have going on with a dinner that size. I know I sacrifice quality if I do that but I feel more confident.
Also thinking of doing a brisket first, cambro it in our warming drawer at 160 for up to 6 hours, then do the baby backs, then sear some steaks.
Opinions welcome
I've got 20 or so folks coming for dinner Sunday night. I'm going to do ribs and steak. Should I SV the steak and chill/refridgerate in advance? I will cook ribs first and cambro them. Then put a sear on the steaks. What I don't know is how to bring the steaks up to serving temperature. Will searing them warm them up enough? (I don't think so, they are typically 1.5 inches thick).
Seems easier to leave them in the hot tub and go directly to a sear given all the moving parts I will have going on with a dinner that size. I know I sacrifice quality if I do that but I feel more confident.
Also thinking of doing a brisket first, cambro it in our warming drawer at 160 for up to 6 hours, then do the baby backs, then sear some steaks.
Opinions welcome
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