Commercial Scale Restaurant-Style Steak Recipe for 20 Persons
Dish: Premium Grilled Steaks
Cuisine: Continental / Western
Serving Size: 1 steak (approx. 250g raw weight) per person
Total Servings: 20 persons
Ingredients (For 20
Servings)
Primary Ingredients:
- Beef
steaks (Ribeye or Sirloin) - 5 kg (approx. 250g x 20)
Marinade:
- Olive
oil - 1.5 cups
- Worcestershire
sauce - 3/4 cup
- Soy
sauce - 1/2 cup
- Dijon
mustard - 3 tablespoons
- Garlic
(finely minced) - 20 cloves
- Lemon
juice - 1/2 cup
- Black
pepper (freshly ground) - 3 tablespoons
- Salt
(Kosher or Sea) - to taste (approx. 3 tablespoons)
- Crushed
red chili flakes - 2 tablespoons (optional)
- Fresh
rosemary - 10 sprigs (or 3 tablespoons dried)
- Fresh
thyme - 10 sprigs (or 3 tablespoons dried)
For Cooking:
- Butter
- 200g
- Garlic
cloves (smashed) - 10
- Fresh
rosemary and thyme (extra for basting) - 5 sprigs each
Accompaniments (Optional
but Recommended):
- Mashed
potatoes - 4 kg
- Grilled
vegetables (carrots, zucchini, bell peppers) - 3 kg total
Preparation Method
(Step-by-Step)
1. Steak Preparation:
- Trim
excess fat from steaks, pat dry with paper towels.
- Tenderize
steaks if needed using a meat mallet (lightly).
2. Marinade:
- In
a large mixing bowl, combine olive oil, Worcestershire sauce, soy sauce,
Dijon mustard, garlic, lemon juice, pepper, salt, chili flakes, rosemary,
and thyme.
- Mix
thoroughly.
- Place
steaks in deep trays or food-grade plastic containers.
- Pour
marinade over steaks, ensuring all sides are coated.
- Cover
and marinate in refrigerator for at least 4 hours (overnight preferred).
3. Pre-Cooking Setup:
- Remove
steaks from the fridge 30 minutes before cooking to bring to room
temperature.
- Preheat
grill or heavy skillet/griddle pan on high heat.
4. Cooking:
- Sear
steaks on each side for 2–3 minutes until a good crust form.
- Reduce
heat to medium or move to a cooler part of the grill.
- Add
butter, smashed garlic, and herbs to the pan.
- Baste
steaks with melted butter mixture.
- Cook
to desired doneness (internal temperature guide below):
- Rare:
52°C
- Medium
Rare: 57°C
- Medium:
63°C
- Medium
Well: 68°C
- Well
Done: 74°C
- Use
a meat thermometer for accuracy.
5. Resting:
- Remove
steaks and let rest on a tray for 5-7 minutes before serving. Cover
loosely with foil.
6. Serving:
- Plate
each steak with a portion of mashed potatoes and grilled vegetables.
- Garnish
with fresh herbs or a pat of compound butter if desired.
Professional Kitchen Menu
Table
|
Item |
Quantity |
Unit |
Remarks |
|
Beef
Steaks (Ribeye/Sirloin) |
5.0 |
kg |
250g
per serving |
|
Olive
Oil |
1.5 |
cups |
For
marinade |
|
Worcestershire
Sauce |
0.75 |
cup |
For
marinade |
|
Soy
Sauce |
0.5 |
cup |
For
marinade |
|
Dijon
Mustard |
3 |
tablespoons |
For
marinade |
|
Garlic
(minced) |
20 |
cloves |
For
marinade |
|
Lemon
Juice |
0.5 |
cup |
Freshly
squeezed preferred |
|
Black
Pepper |
3 |
tablespoons |
Freshly
ground |
|
Salt |
3 |
tablespoons |
Adjust
to taste |
|
Red
Chili Flakes |
2 |
tablespoons |
Optional |
|
Fresh
Rosemary |
15 |
sprigs |
Total
including basting |
|
Fresh
Thyme |
15 |
sprigs |
Total
including basting |
|
Butter |
200 |
grams |
For
basting |
|
Garlic
(smashed) |
10 |
cloves |
For
basting |
|
Mashed
Potatoes |
4.0 |
kg |
Optional
accompaniment |
|
Grilled
Vegetables |
3.0 |
kg |
Optional
accompaniment |
Note: Always verify ingredient sourcing based on
availability in local Pakistani markets. Imported items like Dijon mustard can
be substituted with high-quality local mustard if needed.
Enjoy crafting this delicious steak meal at a
professional standard!
Write a complete Commercial
Scale High Quality Restaurant Style Recipe to make "Vegetable Sandwiches"
for 20 persons including all ingredients available in Pakistan, Serving Size
Per Person, and Menu Table for Professional Kitchen.
Also write the complete preparation method step by step in detail.
____________________________________________________
Written By: IKRAM SAEED
WhatsApp: +92 302 4226053
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