I cook lots of meat for family and friends and looking for a way to keep the steaks warm untill everything is ready to be served. I also slice the meat up for everyone so it’s easy to just grab instead of everyone needing a knife and cutting into steaks on paper plates. My only idea is to slice the steaks up and put them in a tray in the oven on warm untill time to serve. But afraid to over cook or dry out the meat. Any advice?
by Hshatara
14 Comments
How long is a while?
Wrap in foil, put in oven.
You need to be asking how you can better time whatever else you are doing to be ready closer to when the steaks are done.
And don’t slice the meat until it’s time to eat it.
Maybe look into some chafing dishes. They keep meat warm and moist for a pretty decent amount of time as long as you keep the lid on.
Another option is to heat some barbeque sauce or like some garlic butter or something and put it over the meat once its cut, to warm it back up on the plate. A lot of BBQ places keep their sauces warm so you can keep your food hot and take your time.
Food looks great by the way!
Get some Cambros from a kitchen supply store. They’ll keep them hot/ warm for quite a while. Alto Shams are quite expensive, so that probably won’t work unless you can afford one. Check with people you know that might cater events. They maybe could hook you up.
I got this as a gift. You can fit an aluminum tray inside. It keeps the food warm.
[https://www.amazon.com/Mr-Bar-B-Q-Outdoor-Serving-Removable/dp/B0BQRVB3K2?ref_=ast_sto_dp](https://www.amazon.com/Mr-Bar-B-Q-Outdoor-Serving-Removable/dp/B0BQRVB3K2?ref_=ast_sto_dp)
Cook them to a few degrees lower than what you want. Finish the cook in the oven.
Get everything else done first…then cook the steaks at the very last moment. If you cook them too early they will all be over cooked due to residual heat/carry over cooking.
It is simply time management
Any additional heat is still cooking not warming
Most of your other sides you should prepare first and have them ready to go the only time you have them is the resting time
As for me ,I normally think about the time rate ,that is to say,before preparing the meat , I would think about the time at which the guest would be comming so that the meat would not get dry or too strong.
Outside the dingleberries all over this comment section. Just put them in a closed pan in the oven on warm.
Wrap in foil place in oven set at very low heat.
I’m learning to smoke tri tip on a kettle & I always pull it earlier & wrap in foil with a little butter or tallow then put it in my oven(oven isn’t on)…did it last night & showered & drank a couple of g&t’s & it was still warm hours later…maybe try that?
A cold steak is not nearly as offensive as a dry steak. Pull them off the grill and tent them in foil. That’s it.