We are looking to run a 7-10 course tasting menu with a beef/steak course. Thinking of NY Striploin, around 3 oz per serving. Plating would be similar to this picture. Question: would the striploin be sliced, trimmed, and portioned into the 3 oz. portions and then cooked individually or cook the full steak (assuming we cut them into 8-10 oz. steaks) and then trim and portion to get the 3 oz. size for this type of plating. Thank you.
by legalcook
2 Comments
On one hand I believe anything less than a 1kg steak is for the kids or seniors menu.
But on the other this looks fantastic and the overall idea sounds great.
Multiple ways to go at this. It mainly depends on how is service going to go.
1.Caterer/ private chef. All at once.
2. Or restaurant service. One table after the other.
1: don’t portion. 2: portion in 6,5/7oz pieces.
2 : Most of the time tables and orders come 2 at a time.
So to have that look, you cook one big steake for 2 portions, cut the edges, eat it yourself (or put into next Jus).