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Notes on Steak

These notes are mostly on how to cook steaks for large numbers of people, I suppose that there might be something in them useful for smaller batches as well.

Filets cook rather quickly and evenly, if cut to about 1 1/4" thick they come out a little under half a pound each and can easily be cooked to order.

If there are more steaks than can easily fit on the grill at one time then don't even try - do them in several batches and only do the surface. Get the fire good and hot and sear each side for a minute or two. Once all of the batches are seared on the surface transfer them to baking pans and finish them in the oven at around 400 degrees. Use a thermometer to judge how done each steak is, remove them from the oven about 10 degrees cooler than they should be when served, the center will rise in temperature 5-10 degrees if you let the steaks sit for a few minutes before serving.

There are a lot of marinades and flavorings that can be used, if the steaks are good you don't need much for them. If cooking (or starting) the steaks over a wood fire then some added flavor to cover some of the smokieness helps. I use something similar to a cup of Worcestershire sauce, a cup of red wine, a couple of onions (grated, about a cup or so), a couple of tablespoons of minced garlic, and a few tablespoons of cracked peppercorns. Toss it all into a food processor or blender for a while and pour it over the steaks for an hour or so. Reduce and strain any remaining marinade to serve as a sauce for the steaks.

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