I am cooking 80 ribeye steaks, using kosher salt in the morning. Warming up the steaks in a convection oven, then searing them over a charcoal grill. My question is how long to go from refrigerator temp to 135 degrees in the oven. Ribeyes will be cooked to a medium on the grill.
Ps. I'm figuring on an hour in the oven, could someone please click
I have never cooked that many steaks nor have I done the oven precook but here is what I'd do: Medium rare is about 131, I would heat to that, remove and cool on the counter for about 15 minutes, then sear them on the grill. Should get a medium to slightly medium rare. BTW - hopping in the car now, should be at your place by 8 am Should I bring the tater salad? And welcome to the forum.
Last edited by 58limited; July 24, 2020, 07:33 PM.
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IMO if your planning to take these to 135 then sear on a hot grill you’ll end up with a lot of over cooked steaks?
As far as how long it will take in the oven to get up to 135 depends on how big the oven is, how many steaks will be in said oven and how thick they are?
I was rethinking to take steaks to 131 degrees, the oven is a commercial convection oven. Letting the steaks rest 15 minutes and then searing. Steaks will be put in a food warmer until served
I was speaking off the cuff, and no experience with this volume of beefy goodness. Others will probably offer better advice. But, as I have thought about this, I'm wondering if you should pull them at 120-125, then sear. The sear can jump the internal heat quite a bit depending on how hot the fire is. Maybe a trial run with one or two steaks in in order beforehand.
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I salted the steaks this morning, placed them a lined baking tray. Steak thickness is 1/2 - 3/4" , I'm guessing 1 hour on low fan setting at 225 degrees. I can adjust oven down to 150 degrees
1/2-3/4†steaks will likely be fully cooked after searing. I would sear and hold in a 150 degree oven until carryover brings them up to temp if they aren’t already there after searing.
Cooking 80 steaks in an oven is going to make a lot of humidity. I would up the fan setting. When cooking large amounts of meat at one go you really notice that.
That was one of my thoughts...SV is excellent for this type of thing. They wouldn't dry out or become over cooked.
If not going that route I would front sear like HouseHomey does/did. Especially with thinner steaks...it certainly won't take long to hit 135°. I've done events that way using a 72" grill...about the time we got it loaded, it was time to go back and start flipping. Thin steaks can cook FAST.
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