How to Cook a Steak for the Crowd
As the weather gets warmer and people continue to get vaccinated, BBQ guys across the country light up their grills and plan their projects. The idea of cooking for a (vaccinated) crowd doesn’t seem so far away, and outside it’s the safest place you can feed a group of people. Steak is always popular with the public, but cooking several individual steaks of varying degrees of doneness seems more like a “quick cook” than a “host of a dinner party.”
Larger pieces of meat work best, but large pieces of muscle are rarely the same shape and size. For example, a flank steak tapers off at one end, and the thin end cooks much faster than the thick one.
If you want a large amount of meat to cook to the same end point, you can cut a drop-shaped piece of steak in half and cook each to your desired temperature; but if your particular group of eaters can’t agree on what the ideal endpoint is, you can benefit from the unevenly shaped steak and cook it all at once on a plate of meat that has everything from well-done to medium-rare.
Unlike the skirted steak, the flank steak actually stays quite tender after medium if you take it out quickly (over a hot fire) and cut it into thin slices (so you don’t waste the evening chewing on long muscle fibers). Season it with burgundy sauce for extra juiciness.
I’m still working on my flank steak “recipe”, but this is an easy piece of meat to cook. Just salt it an hour before starting work, remove excess moisture and brush with a little oil to prevent it from sticking to the grates (some people prefer to oil the grates, but I like to oil the meat).
Set up the grill so that there are two heating zones: one side should be very hot and the other about 225. Fry the steak until a dark crust forms and the inside of the thickest part reaches the rare temperature that someone from yours has asked for. companies. I aim for 120 ℉ with a flank steak. If you notice that the steak has darkened slightly but has not yet reached the set temperature, move it to a cooler side to finish.
Once you reach this temperature, place a piece of meat on a cutting board, preferably with the aforementioned carton sauce (if you are not using carton sauce, leave the steak for five minutes to redistribute the juice before serving) and chop to open a rainbow of meat that the crowd will love, no matter how “cooked” the steak is liked by anyone.