Cooking 10 striploins...

[Jdhaffie]

Good day folks, I have been tasked to cook 10 steaks for a feast with the in-laws this weekend and I am doing it on a weber 335 propane grill. Normally when doing steaks I sear for 8 mins.. rotating and flipping every 2 mins then indirect until at temp.. Being that there will be 10 steaks (I am thinking striploins) there will not be enough room to do this and I am wondering if any of you have experience cooking this many on a smaller grill? Cheers for any tips that can be provided!

[barelfly]

Could you sear half on the grill and half on the stove in a cast iron skillet, then move all to the grill using low temps, or move all to a sheet pan in the oven to bring to final temp? Or just keep the cooks separate the entire time if the steaks won’t all fit on the grill at once?

do you happen to have a sous vide machine? You don’t mention it, so I’m assuming no. But that could open up some additional options.

those are few thoughts - i know others will help and provide some better thoughts.

Hope the cook turns out great for you!

[DaveD]

Sous vide was my first thought too... get them all at the proper IT and then sear very quickly, in fast shifts. Of course, that means everyone has to agree on the same doneness...

[barelfly]

DaveD - actually could just do a few different SV baths over a few days if you had a wide range of IT. But, I’m guessing no SV.

[ssandy_561]

I have cooked alot of steaks before for golf outings. It looks like you should be able to fit 5 to 6 steaks at a time on your grill. I would start off with 5 steaks on your warming rack and 5 steaks on your grill. Cook for 2 minutes, flip and cook for 2 more minutes. Then swap the steaks on the warming rack with the ones on the grill. Do 2 and 2 for the ones on the grill then another swap and 2 and 2 again. Then swap for your last time and do 2 and 2. At this time every steak will have been grilled for 2 and 2 and 2 and 2.

Then I’d move everything up top by stacking up the steaks and check temps and then finish grilling accordingly to get correct temps for for everyone eating the steaks.

[jfmorris]

Hmmm. Is this the Spirit or Genesis? The Genesis 335 ought to be plenty big enough. But I am thinking you could make this work even on the Spirit 335.

Do it this way instead of what you normally do. Turn on 1 or 2 burners, do all your searing several steaks at a time, flipping as needed, and as they look good, just pile them all up at the other end of the grill. Stack them up - won't hurt anything. Keep the lid of the grill up all this time - that way nothing is COOKING indirect at that end where you are accumulating steaks. Once they are all seared, go to a single burner, if you had 2 on, and spread the steaks out in the 1/2 or so of the grill that is indirect, then close the lid to finish them. Maybe flip once at most during the indirect part of the cook.

Another option is to do a reverse sear, and do the searing at the end. My son does this all the time using his OVEN for the indirect portion, then pulls them from the oven and sears on the grill or in a skillet. If you did that, you could use the entire grill for that fast sear part of the cook.

[shify]

I’d reverse sear till 5-10 degrees short of final temp and then sear in batches. you should be able to fit all 10 on or use the warming rack if needed and only keep on burner on for the indirect sear part.

You can either remove the steaks from the grill while they await their sear or just keep on warming rack

You can also just do the reverse sear part in a low ~225-250 oven and then finish over the sear burner for a few min

[RonB]

Sorry to disagree with some of those above, but if you have never used the reverse sear technique, I wouldn't cook 10 steaks as your first attempt. There is a learning curve to using the reverse sear and yur probably not gonna get the results you want on your first try.

Do what you are familiar with and if ya want to try reverse searing, do it when the pressure is not on. I agree with jfmorris on how to do it - especially since you are already familiar with that technique.

[Oak Smoke]

There are several variables to consider. Will everyone want their steak cooked to the same internal temp, how thick are the steaks? When cooking steaks for several people I try to figure who wants their steaks medium well. At the 1 1/4 inch thickness that most of the steaks we get at the store are those can go in a 250 F oven for 25 minutes and then on to a hot sear and turn out right. Everyone else’s steak would go on the grill to be flipped at 2 minute intervals until at the desired temp. The ones from the oven will sear up quickly which should make most of the steaks come off acceptably close together. A good instant read temp gauge will be an asset.

[Jdhaffie]

Thanks for all the tips fellow grillers.. I don't have a SV so planning on doing everything on the grill! Never thought to use the warming rack while wearing! Think I will try a combo of the different methods and will update everyone with the results! Thanks again everyone so much! 🙏

[jfmorris]

Yeah I forgot the warming rack too. My findings though are that if the lid is closed, stuff can still be cooking up there on the warming rack... but it is farther from the heat.

[barelfly]

Have fun! Take some picks of all the in-laws’ happy faces as they cut into those perfectly cooked steaks!

[Jdhaffie]

These are the only pics I got! A pretty busy 20 mins if I do say so myself haha Did the two x4 on high heat with a flip and 45° turn each time then turned the burners down to medium and kept the lid closed checking the temp! Some we slightly over at a medium well but most were medium which was the requested temps. As you can see the warming rack was reserved for the baked potatoes! Also made a peppercorn sauce for the steaks! Was good but a little thin.. will reduce more and use a heavier cream! Thanks everyone for all the tips really helped with the plan and the confidence!