Please check this process!

In the Modernist Techniques Forum
60 - 70 8oz rib eyes for church dinner.

Season, sear, and bag into ice bath to cool.
then fridge until all 60 are processed.
SV to 150F
Ice bath then fridge
Morning of dinner, SV on location to 120, hold until serving time.

I'm am open to suggestions or changes. Bottom line, serve 60 steaks all at one time.

1 Reply So Far

1) you'll still have unappetizing steaks if you don't sear afterwards.

2) 150f, that's a terrible thing to do to ribeyes.

3) 120f is too low to keep them safe, though if you cook 'em long enough, they should be pasturized, I'd hold at 130.

you need to fire them afterwards, put on a show, get a few folks with some torches to brown them up after, only takes a couple of minutes per and it could be an event.

Reply to this Topic

In order to add a reply to this topic please log in or create an account, it's free and only takes 30 seconds.

placeholder image

Cookie Consent

This website uses cookies or similar technologies, to enhance your browsing experience and provide personalized recommendations. By continuing to use our website, you agree to our Privacy Policy