Cooking Steak for a Crowd? Here’s how.

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Cooking Steak for a Crowd? Here’s how.

Trying to cater for 10+ guests can be trying, and if you’re wanting to serve steak, it’s almost impossible to please everyone… or is it?

Our resident Grill Specialist, Jacinda, shares her tips for cooking steak for a crowd – something she’s had plenty of experience with!

Rather than trying to juggle a steak for each guest, we suggest going for a much larger cut of steak – like a rib-eye on the bone, thick-cut scotch fillet or tomahawk steak. These steaks can be thinly sliced and shared, and therefore stretch a bit further amongst a group – and it’s much easier to handle one or two steaks than 10!

Reverse searing is a technique of slowly building the internal temperature of a thick steak over a low-indirect heat to a desired temperature, before hitting it with a high heat to achieve the caramelisation we’re all searching for.

When you’re entertaining, you can pre-do a lot of the hard work. Before your guests arrive, you can bring your steak(s) up to 10⁰C short of your ultimate desired steak doneness, and then remove from the heat and rest them for up to 2 hours. To accurately determine the steak’s internal temperature, you should use a meat thermometer, such as the Weber Connect Hub or Weber iGrill.

Closer to your serving time, crank up your barbecue heat, and caramelise your steak(s) with a couple of minutes each side over direct high heat. You don’t need to rest a reverse seared steak, so can get right in there and slice and serve!

You might even find that your normally ‘well done’ steak friends are converted – a reverse seared steak has a beautiful even texture (no raw bit in the middle) and very little ‘blood juice’.

Come along to Summer Entertaining at the Weber Grill Academy to discover our entertaining tips and tricks!