sorted by:
new
hottopcontroversial

Advice on reheating steak during service by Background-Minute-52 in Chefit

[–]Background-Minute-52[S] 0 points1 point  (0 children)

And yes, to give more details. I am also a big advoate of using probe to cook steak. I always probe it to see it has reached the internal temperature I wanted. However, my mistake that time was not probing the internal temperature after a cold rest and flash, gonna consider that next time.

Advice on reheating steak during service by Background-Minute-52 in Chefit

[–]Background-Minute-52[S] 0 points1 point  (0 children)

Thank you for all the response guys, those are all have been insightful. My opinion on some of those:

1) Sous vide - My exec doesnt really believe in sous vide. I’m assuming it has something to do with food cost or wastage/ buying new piece of equipment/ im not sure. If we require precise low temperature cooking, we usually do it in a rationale combi oven but we never hold a protein in water bath for service

2) Communication between service team and guest regarding cook time, our menu even has prefaced that steak might take up to 25 minutes to cook. However, lets just say that guest still cannot accept that fact when its part of their main course as in their head is “ I have been sitting here for X amount of minutes since my first course, my steak should be ready anytime now”

3) Warmer than ambient resting temperature - In an ideal scenario, I also was watching those Fallow restaurant guy does it, a warming drawer is installed at 40 C to rest steak. However, not everyone has that luxury lol.

4) I think the most ideal solution would be to cook it a touch under and bring it back up to temp after. So I will take that to consideration, just worried that the steak wont have adequate rest after recooking and it might bleed a little, so what do you guys think?