Question on cooking 40 plus steaks on Friday

[boberosabbq]

Cooking up 40 ribeyes for all of the teachers at the school I work at, for a celebretory thing. Ususally Roast some garlic smear it on the steaks with some salt and cracked pepper. KISS concept (Keep It Simple Stupid). Ribeye is too good to fuss with. My question is how much roasted garlic would I need and how to get it on all the steaks, I ususlly only do 5-6 at a time. My standard is one clove per steak. Roasted garlic is soft so I just rub it in on each side. I love garlic so its okay just don't know about for 40 people. Spitball some ideas my way.

 

[WineMaster]

Take 10-15 heads of Garlic Cut off tops Roast in oven on cookie sheet 325 for an hour. Let cool. At same time take a lb of butter out to bring to room temp. Once garlic is cool, sqeeze out or remove the cloves. Put all cloves and the lb of butter into food processor to make a Compound Garlic Butter Paste. Just before pulling the steaks, Use this to finish them.

 

[Bigdog]

You may want to skip the garlic thing on some or most of the steaks. Not everyone likes garlic.

 

[BIG 12 BBQ]

In my very humble opinion, I would use the salt and pepper only. You could make some garlic butter logs and if the teachers wanted it, they could just slap a little on their own steaks.

 

[MostLarge]

I like the garlic butter (gb) idea. When I have guests over, I figure out who wants gb and who doesn't. Then, I separate on the grill.
Point is make it available and you'll look like the man.
More people than not want the gb (in my experience).
​

 

[backyardchef]

BigDog and WineMaster both said what I was about to. I'd keep it simple but if people wanted to drop a pat of the compound garlic butter on top at service, that's super easy. You can roast up 2 dozen heads of garlic super easy and mix it with the butter in a big bowl. Even easier would be to get yourself some smoked garlic powder and just dust them all with that.

 

[Bigdog]

Take 10-15 heads of Garlic Cut off tops Roast in oven on cookie sheet 325 for an hour. Let cool. At same time take a lb of butter out to bring to room temp. Once garlic is cool, sqeeze out or remove the cloves. Put all cloves and the lb of butter into food processor to make a Compound Garlic Butter Paste. Just before pulling the steaks, Use this to finish them.

Man that sounds good. Nice tip.

 

[Smokin Gator]

I'd go with just the S&P and have the garlic butter on the side.

 

[boberosabbq]

I was leaning towards the compound butter so I could give the option or not. Versus straight on the meat with the garlic. I have used that same recipe before it rocks. Thanks for pushing me over the edge.

 

[bbqbull]

I would have a couple of bottles of A-1 on the side as well. Some folks cant eat steak w/out it. Thats not me though.....

 

[Muzzlebrake]

salt, pepper and garlic known in my kitchen as the trifecta put it on just about everything. you guys really make steaks without garlic?
I like to roast those big cloves of "elephant garlic" and keep some in a jar of olive oil which i pull out and chop, slice, mince or run through the processor as needed for the meal.
I wont cook a steak without it, matter of fact I would do both, I would season the steaks and then serve up a big scoop of steak butter on top of a thick grilled slice of red onion.
I would not have a bottle of A-1 within sight of my pit...LOL

 

[Yakfishingfool]

Roast the garlic now and put it all together in a tub, then schmear on steaks when ready. S

 

[SmokeyBear]

You may want to skip the garlic thing on some or most of the steaks. Not everyone likes garlic.

A HUGE +1 on that one.

 

[Rockaway BeachBQ]

A neat trick for making fresh garlic salt is to smash, chop and smear a few garlic cloves with some kosher salt on your cutting board to make a paste. Then rub salt in until it is almost dry. Season away with minimal risk of burnt garlic chunks.

You could do the same with the roasted garlic, just smash it up good and rub it in to kosher or sea salt.

 

[Muzzlebrake]

A neat trick for making fresh garlic salt is to smash, chop and smear a few garlic cloves with some kosher salt on your cutting board to make a paste. Then rub salt in until it is almost dry. Season away with minimal risk of burnt garlic chunks.

You could do the same with the roasted garlic, just smash it up good and rub it in to kosher or sea salt.

like that trick gotta try it

 

[icemn62]

Remember you are cooking for 40 people. They are going to want their steaks 40 different ways. Just go with the salt and pepper. You can provide just about most condiments, and somebody is going to request the 1 thing you forgot. My grandson likes mustard on a steak, but he is 2. it must be good, he eats them that way and cleans his plate.

 

[Pyle's BBQ]

If you have time, pull the steaks out 1 hour before you plan to cook them, so they can come to room temp. This will speed up the cooking process.

 

[boberosabbq]

Thanks for the help my camera is fixed so I hope I can get some picks put up.

 

[MilitantSquatter]

I'd go with the garlic in some form...

Although you might not satisfy everyone.. go with your gut and use the garlic as you believe it makes your steaks taste good. as long as you don't overdo the garlic intensity, I don't think it will turn them off.

On the otherhand, it you only do S&P, which is damn near perfect anyway, others might have been expecting something more from a BBQ guy...

You can't lose.... as long as you don't make burnt toast out of the ribeyes.

 

[CarbonToe]

Take 10-15 heads of Garlic Cut off tops Roast in oven on cookie sheet 325 for an hour. Let cool. At same time take a lb of butter out to bring to room temp. Once garlic is cool, sqeeze out or remove the cloves. Put all cloves and the lb of butter into food processor to make a Compound Garlic Butter Paste. Just before pulling the steaks, Use this to finish them.

A paste from butter and chopped Rosemary, Sage, Tyme or Parsley makes a good alternative to Gralic butter.

I do like a mix of Colemans English Mustard, Chilli Sauce (I tend to use Daves Insanity and Mustard Gas), Onion Powder, and crushed smoked Garlic on the side of my steaks.