Sirloin Steaks for 23 people

[roadman]

We are having a family get together next Saturday celebrating my father in laws birthday and he wanted steak. If people want well done,
medium, medium rare and rare, is the best way to put the well done's on first, mediums, MR, and rare in order. Sounds like I will be opening and closing
a lot. How often to I open the grill to put the next order of sirloins on?

I have a newer Pro 575. I will put a rub on most of them and I would like to smoke them first. I am sure I can google this, but are rare steaks set up
for 125 internal temp and take off at 115 and all the way up the scale?

Also, how long do I smoke at?190 degrees and then up to 450 degrees? Sear with gas grill?

Thank you in advance for all your suggestions.

 

[Murphy's Law]

Brisket is a kind of steak!

...and only 1 thing to cook!

Not sure if this would work but my first thought was to put all the steaks on at the same time at 190 - 225 or so (I would also use a grill topper so you can move 4 or so steaks at a time and minimize how often the grill is open). When the first batch hit desired temp move them to the gas grill for a sear, leaving the other steaks on the Traeger to cook longer.

You'll be taking off the rare steaks first, and so on.

Have plenty of baking sheets available to move steaks around and recruit an assistant!

Grill Topper

 

[roadman]

I would have chosen brisket, but the Mrs. made the decision for me. lol. Since it is her dad,
I will go along for the ride.

Thanks for the suggestion!

 

[Murphy's Law]

I would have chosen brisket, but the Mrs. made the decision for me. lol. Since it is her dad,
I will go along for the ride.

Thanks for the suggestion!

Wise decision!

 

[GrillMeister]

First off, for such a crowd, I would have cooked pulled pork.

If I were in your shoes, and you have to do steak, I would sous vide all the steaks and sear them on a gas grill as they wanted them.

 

[sbarbrack]

First off, for such a crowd, I would have cooked pulled pork.

If I were in your shoes, and you have to do steak, I would sous vide all the steaks and sear them on a gas grill as they wanted them.

Can I please ask a follow up? I've never used a sous vide machine....Can you cook a steak that is frozen with them of do you need to defrost first? Thanks in advance

 

[GrillMeister]

Can I please ask a follow up? I've never used a sous vide machine....Can you cook a steak that is frozen with them of do you need to defrost first? Thanks in advance

I've never done steaks before, so I would practice a steak or two first.

When cooking for a large crowd I use Sous Vide to defrost and reheat my pork. I would do the same with the steak, but in a larger capacity. Just defrost and Sous Vide to 130, then pull and sear on the grill to the desired doneness. I commissioned my old Igloo cooler for this and it worked great.

 

[Murphy's Law]

Can I please ask a follow up? I've never used a sous vide machine....Can you cook a steak that is frozen with them of do you need to defrost first? Thanks in advance

SV is a great idea, actually. Never even thought of that!

I have taken steaks straight from the freezer and they turned out just fine but as noted above, I'd do a few just to get the hang of it.

 

[sbarbrack]

I've never done steaks before, so I would practice a steak or two first.

When cooking for a large crowd I use Sous Vide to defrost and reheat my pork. I would do the same with the steak, but in a larger capacity. Just defrost and Sous Vide to 130, then pull and sear on the grill to the desired doneness. I commissioned my old Igloo cooler for this and it worked great.

The cooler idea is awesome. I would basically use this technique to defrost. I never bought frozen meat in my life until recently when I got the smoker. Brisket takes days to defrost. This could shorten the process considerably and require less planning

 

[GrillMeister]

The cooler idea is awesome. I would basically use this technique to defrost. I never bought frozen meat in my life until recently when I got the smoker. Brisket takes days to defrost. This could shorten the process considerably and require less planning

Yep, but with pulled pork, it goes from freezing to 165 degrees and it holds it till serving time. So much easier to pull a bag, cut & dump it in a serving dish than dealing with foil, pulling, seasoning, etc. for each butt since that was done ahead of time. Reduction in stress during hosting an event is pretty big.

 

[Slimpicker]

I have to agree with GM on this one for sure...

Sous Vide... first off, you can throw any frozen steak in sous vide water ... Obviously loading a cooler up with frozen steaks may never get your water to temp. So if you have 'time' to thaw them all, then a cooler full of sous vide steaks is going to be a WINNER, just pull and sear to the different IT and you look like a KING.
Season, season, season!!!! pick a good steak rub for each one that can be applied right after taking out of the water, maybe a olive oil spray, then season, then HIT THE HEAT on your gasser. Use your Instant read Therm to make sure you are serving the correct doneness... (is doneness a word??)

 

[sbarbrack]

Folks. Thanks for the responses. Just for clarity my question was, if I want to defrost something quickly ( 1/4 time of on the counter) , zero cooking at all, is sous vide a viable alternative?

 

[GrillMeister]

Folks. Thanks for the responses. Just for clarity my question was, if I want to defrost something quickly ( 1/4 time of on the counter) , zero cooking at all, is sous vide a viable alternative?

Just putting something in a bowl of water that you refresh a couple of times will do that. No Sous Vide needed.

 

[sbarbrack]

Just putting something in a bowl of water that you refresh a couple of times will do that. No Sous Vide needed.

I'll never be mistaken for McGuyver but that cooler sous vide I'm going to try to replicate.

 

[Slimpicker]

I'll never be mistaken for McGuyver but that cooler sous vide I'm going to try to replicate.

Somewhere in here he has a tutorial on that??? anyone?
Or maybe RemE did one...