Keeping steaks warm?

[RamaJama]

I’m going to be cooking some steaks for a dinner party. I’d like to cook them on my large egg, but I think that will take working on batches. How would you keep them warm while finishing the others?

[Duanessmokedmeats]

I have an electric smoker that I can set @120 to keep steaks warm. Wrap in foil and put in warmer.
Do you have anything like that?
Depending on how many batches you may get away with foil wrapping, and putting in a container to keep the heat in.

[RamaJama]

No but maybe I need one hmmmm

[bbqLuv]

I have used several of the following methods, Warmed cooler and wrapped meat in foil. And have seen the other methods used at get-togethers.

Disclaimer, AI trust but verify.
AI copilot:
To keep steaks warm after cooking, use methods like wrapping in foil, placing in a warm oven, or using a warming tray to maintain temperature without overcooking. Effective Methods to Keep Steaks Warm

1. Wrap in Aluminum Foil: One of the simplest methods is to tightly wrap the cooked steaks in aluminum foil. This helps retain heat and moisture, preventing the steak from drying out. Allow the steaks to rest for about 10 minutes before serving to let the juices redistribute.
2. Use a Warm Oven: Preheat your oven to a low temperature (around 200°F or 93°C). Place the wrapped steaks on a baking sheet and keep them in the oven. This method keeps the steaks warm without cooking them further.
3. Slow Cooker or Food Warmer: If you have a slow cooker, set it to low or the "warm" setting. Place the steaks inside, ensuring they are not touching any other ingredients. A food warmer can also be used to maintain a consistent temperature.
4. Resting on a Warm Plate: Warm up the plate you plan to use for serving by placing it in the microwave or a low-temperature oven. This helps prevent heat loss when you place the steak on it. Cover the steak loosely with foil to keep it warm.
5. Stovetop Technique: After cooking, turn off the heat and place the steak back in the pan. Cover it with a lid or foil to keep it warm without direct heat.
6. Insulated Cooler: For outdoor events, wrap the steaks in foil and place them in a pre-warmed insulated cooler. You can also add hot water bottles to help maintain the temperature.

[RamaJama]

I’m thinking probably turn my oven on the lowest setting which I think is 170 and just pop them in there. Might pull the first batch a few degrees below where I normally would in case they go up any

[ecowper]

Warm your oven to 250F and then shut it off. Put steaks in to hold. Oven will stay warm for 30 minutes, slowly cooling off. If you want medium rare, pull steaks off at 125 max to hold

[RichieB]

Wrap in butcher paper. In the oven with oven light on which get to about 90. Then about 20 minutes prior to serving put oven to 200. It won't take long to get there. They'll heat up quickly and as ecowper said, pull off at 125 prior to putting in the oven. A juicy medium rare is the result.

[ecowper]

Even better than my method

[mrteddyprincess]

This is speaking for me only and I'm not saying this is the best or only way to do it. I frequently serve 10-15 guests at a time with steak being a special treat.

I'm a fan of dry brining for a bit and firing up the charcoal chimney, making sure the steaks are dry to the touch (no moisture) and then searing the heck out of them on a grate on the charcoal chimney. Then the steaks go in a sous vide water bath (in food safe bag) at 133 F and stay there until the guests arrive.

They taste like they just came off the grill and they are perfectly medium rare top to bottom.

I like this method because I'm not trying to reverse sear a bunch of steaks when the guests are there. It's all done beforehand and I only get compliments.

Now, if one does not have a sous vide immersion heater, that could be a problem doing it this way.

Good luck!

Brian

[Hulagn1971]

I really like this idea. When I break out the Anova I've always sous vide then seared and served. Definitely got to try this.

[RlsRls]

I know that 130 is perfect med rare, but I've found the meat cools down to much doing it this way. I prefer a hot of the grill exterior feel with a perfect med rare interior.

[mrteddyprincess]

RlsRls if I'm doing one, two, or three steaks I completely agree. The method I described is for a steak cook involving a lot of steaks.

B

[Mosca]

Alternate suggestion: pick up a cheap Weber Kettle on FB Marketplace. I just saw a few near you for $50. Use it to do all the steaks at the same time. Sell it next week for $50.

[Johnny Booth]

I have a 22” cheapo kettle from Walmart in the shed. Use for just such an occasion. Does a ton of food at once. I also have a 36” gasser. Neither are my preferred method, but I can load them up and cook. 🙂

[briano52]

I have used several of the following methods, Warmed cooler and wrapped meat in foil. And have seen the other methods used at get-togethers.

Disclaimer, AI trust but verify.
AI copilot:
To keep steaks warm after cooking, use methods like wrapping in foil, placing in a warm oven, or using a warming tray to maintain temperature without overcooking. Effective Methods to Keep Steaks Warm

1. Wrap in Aluminum Foil: One of the simplest methods is to tightly wrap the cooked steaks in aluminum foil. This helps retain heat and moisture, preventing the steak from drying out. Allow the steaks to rest for about 10 minutes before serving to let the juices redistribute.
2. Use a Warm Oven: Preheat your oven to a low temperature (around 200°F or 93°C). Place the wrapped steaks on a baking sheet and keep them in the oven. This method keeps the steaks warm without cooking them further.
3. Slow Cooker or Food Warmer: If you have a slow cooker, set it to low or the "warm" setting. Place the steaks inside, ensuring they are not touching any other ingredients. A food warmer can also be used to maintain a consistent temperature.
4. Resting on a Warm Plate: Warm up the plate you plan to use for serving by placing it in the microwave or a low-temperature oven. This helps prevent heat loss when you place the steak on it. Cover the steak loosely with foil to keep it warm.
5. Stovetop Technique: After cooking, turn off the heat and place the steak back in the pan. Cover it with a lid or foil to keep it warm without direct heat.
6. Insulated Cooler: For outdoor events, wrap the steaks in foil and place them in a pre-warmed insulated cooler. You can also add hot water bottles to help maintain the temperature.

All of the above methods can work very well. The key is to keep the steaks warm at the doneness temp you want. For medium rare, don't let the steaks go past 130-135. I have recent model Miele ovens that will hold that temp on a "proof" or plate warmer setting. I also have a warming drawer that has 4 heat settings. Works to hold med rare on setting #2. For large meats, like a big prime rib or turkey, the cooler method works quite well. Preheat the cooler with hot water and then pour out. It will hold your roast or turkey for 1 to 2 hours with no problem.

[Oak Smoke]

I do quite a few steaks. (Understatement) They’re my favorite thing to grill. Set your kamado up to indirect smoke, just like you would for a brisket, and get it up to about 225 F. Season your steaks and put them on to get them up to about 120 F internal. Yes it will be crowded but it’s ok at this stage. You can throw a couple of pieces of mesquite on when you’re doing this to add a bit of wonderful flavor. When the steaks reach 120 f put them on a baking pan and cover with foil. Grab your gloves and pull the Plate setter then reinstall the grill. It won’t take long to get a very hot fire if you leave the lid up. Are you ready for your work out? Get several of the steaks on the grill and start flipping every 30 to 45 seconds. They’re going to sear quickly at that temp and with the added fat dripping on the charcoal it wont be long before you’re flame broiling some of them. The bottom line is you’re going to get the steaks seared in short order. It’s perfectly acceptable to tell you guest the steaks need to rest just a bit as they come off the grill. We know that’s not true but it will give you the time you need to get them all seared and ready to serve. With a good set of tongs and an instant read thermometer you can sear all the steaks quickly and serve them at very close to the perfect temp. A couple of tips from years of steak searing. Wear a long sleeve heavy cotton shirt and make sure you have good long tongs. Searing that many steaks will be hot work. When you get ready to start searing know where your going to go with the steaks as they come off the grill, things will be happening quickly at that point and you can’t stop to go grab a pan or stack of plates. Because of the heat level you’ll need to grab a steak and move it to the edge of the grill to temp check it with out burning your hand. Just keep flipping and checking temp, it will be over in no time at all.
Just one more thought. Bringing the steaks to 120 F can be done in several ways that will work just fine, SV or you oven will work also if you need to use them.

[RamaJama]

I like the sound of this method. I have a two rack setup for my grill so I would be able to get them all smoked at once no problem.

[Johnny Booth]

There ya go. Love this. Keep em moving, lots of flames. Great show with the flames and the action. Used to work a pavilion with a wood grill about 12’x4’, we were moving fast. Hot work.

[jfmorris]

Personally I think I would wrap each steak in foil, right off the grill, and drop them in a small cooler, with an old towel to wrap them in and reduce air space in the cooler. I think that will hold them warm enough while you cook the others. You risk overcooking if you put a steak cooked to say medium-rare 135 or medium 140ish into an oven that is hotter than the steak.

Here in Huntsville we have an actual steak take-out/delivery restaurant called "Steak Out", and folks will give me gift cards due to Yvonne's illness. They make a nice steak and baked potato with salad, and being a cheap skate, I always do pickup to save on a tip and time - they are just 1 mile away after all. They wrap the steaks in foil, as well as the baked potatoes, and they are all inside a foam meal tray, and still steaming by the time I get them home for us to eat.

[RamaJama]

Ahh that’s an activated memory. We had a steak out in Tuscaloosa 20 years ago when I was a student there. There’s a very similar restaurant we like in Prattville called Cow-a-bun-go, steaks and burgers to go.

[jfmorris]

RamaJama yeah - Steak Out was still fairly young when I moved here in 1989, and I worked with an engineer back then whose wife was one of the founders, and he was their book keeping and computer guy. It grew up to multiple cities and franchises, but from what I can tell, at some point 15-20 years ago, there was a split, and only the 5 locations in Madison county are still the original business. Both entities still exist though.

[Spinaker]

I would not worry about it. I would let them sit on the cutting board and wait. A rest is good for the steaks anyway. It takes a long time for steaks to cool anyway, they are a pretty dense protein.

[jfmorris]

RamaJama do you not have a second grill of some sort? Gas grill where you can turn one burner on low to use as a warming oven? Just throwing it out there that you NEED multiple cookers for events like this! I use my gas grill as a warming oven with 1 burner on low for things like this...

[RamaJama]

I do have a gasser right next to the egg. I thought about doing all the cooking on it since it’s bigger, but I like the taste off the kamado better

[jfmorris]

Well RamaJama there is your holding oven. Turn on ONE burner on the gasser, on low, and put the finished steaks on the indirect end for holding, far from the burner.

[Brian_M]

I’ve used an electric turkey roaster on its “keep warm” setting to keep meats warm while we rush around finishing preparations. Never used it for steaks but it works fine for brisket, turkey and ham, chicken, burgers, etc. Its a bit over-sized but definitely works.