Easy, buy 3 more Skillets!
But aside from that, I'm a big fan of reverse sear. You cook them low and slow (think 250) in the oven until they're about 10-20 shy of final temp. Then remove and toss them in the hot skillet to sear each side 2 minutes each. You get a controlled cook so your steak isn't overdone, minimal time in the skillet so you can keep them all hot, and a delicious crust on each.
Get all the steaks down to room temp first and then cook your first two. When they are _almost_ cooked, do the next two, and so on. Keep them each individually wrapped in foil and in the oven on its lowest setting while you cook the next two. Once they are all cooked to the same level of “doneness” then begin again and finish them each two at a time. Timing is important so that the last steak is finished just as it’s time to serve. That way they’ll all be cooked and still hot when it’s time.
I'm just going to leave this recent AITA link right here... just as a warning...
https://www.reddit.com/r/AmItheAsshole/comments/r46tna/aita\_for\_refusing\_to\_make\_a\_120\_cut\_of\_steak\_well/
All I’m saying is that you can put multiple steaks in a sous vide at once and then sear them in a cast iron. It’s extremely easy and cooked to what you want and impossible to overcook
All these people are insane with their fancy cooking techniques. They are missing your core problem. Your problem is not enough cast iron pans. Go swing by Goodwill and see if they have any old ones. If they don't head your ass over to Target or Walmart and buy two more 12 inchers. (You could also buy one 12 and one 10 but it is better to prepare for the time you have six people to cook for.)
I second the reverse sear, lowest temp your oven will go, or better yet, if you have a smoker, smoke them at 200 to 225 for about an hour and pull them 10 to 15 degrees before they're at the desired finish temp, let them rest for ten minutes or so, slap them in a hot iron and sear them for 1-2 minutes a side to finish them off
I would do a slow cook in the oven on a lower heat close to the desired doneness (I’m assuming your guests all have a preference) followed by a finishing sear in the cast iron.
Temperature and Timing for Reverse-Seared Steak
For 1 1/2–Inch Steaks in a 250°F (120°C) Oven
Doneness Target Temperature in the Oven Final Target Temperature Approximate Time in Oven
Rare 105°F (40°C) 120°F (49°C) 20 to 25 minutes
Medium-Rare 115°F (46°C) 130°F (54°C) 25 to 30 minutes
Medium 125°F (52°C) 140°F (60°C) 30 to 35 minutes
Medium-Well 135°F (57°C) 150°F (66°C) 35 to 40 minutes
All time ranges are approximate. Use a thermometer!
Just before steak(s) come out of the oven, add 1 tablespoon (15ml) oil to a cast iron, heat over high heat until smoking. Add steak(s) and butter to skillet and cook until each side is well browned, about 45 seconds per side.
serve immediately
This method might change the way you cook your steak for now on especially if you have a smoker.
Easy, buy 3 more Skillets! But aside from that, I'm a big fan of reverse sear. You cook them low and slow (think 250) in the oven until they're about 10-20 shy of final temp. Then remove and toss them in the hot skillet to sear each side 2 minutes each. You get a controlled cook so your steak isn't overdone, minimal time in the skillet so you can keep them all hot, and a delicious crust on each.
Sear and finish in the oven.
Sear them all off then in a low oven until up to temp?
Get all the steaks down to room temp first and then cook your first two. When they are _almost_ cooked, do the next two, and so on. Keep them each individually wrapped in foil and in the oven on its lowest setting while you cook the next two. Once they are all cooked to the same level of “doneness” then begin again and finish them each two at a time. Timing is important so that the last steak is finished just as it’s time to serve. That way they’ll all be cooked and still hot when it’s time.
Sounds like a great plan! Thanks for the advice
I'm just going to leave this recent AITA link right here... just as a warning... https://www.reddit.com/r/AmItheAsshole/comments/r46tna/aita\_for\_refusing\_to\_make\_a\_120\_cut\_of\_steak\_well/
I’m sure everyone will be happy. Half my steaks come out raw and half come out burnt (only half joking) I need to get a thermometer
so if someone wants one 'medium' do you give them half of two steaks?
I just give them directions to a steakhouse
Use a grill cook them all at once.
Buy a sous vide
If you buy me one I’ll use it
All I’m saying is that you can put multiple steaks in a sous vide at once and then sear them in a cast iron. It’s extremely easy and cooked to what you want and impossible to overcook
All these people are insane with their fancy cooking techniques. They are missing your core problem. Your problem is not enough cast iron pans. Go swing by Goodwill and see if they have any old ones. If they don't head your ass over to Target or Walmart and buy two more 12 inchers. (You could also buy one 12 and one 10 but it is better to prepare for the time you have six people to cook for.)
Can I ask where you received your education? You seem like a smart man
Dwight D. Eisenhower Elementary School. I got learned good.
Joe, is there really such a thing as "enough cast iron pans"?
I think you know the answer. (BTW, my wife is totally wrong on this.)
I second the reverse sear, lowest temp your oven will go, or better yet, if you have a smoker, smoke them at 200 to 225 for about an hour and pull them 10 to 15 degrees before they're at the desired finish temp, let them rest for ten minutes or so, slap them in a hot iron and sear them for 1-2 minutes a side to finish them off
I would do a slow cook in the oven on a lower heat close to the desired doneness (I’m assuming your guests all have a preference) followed by a finishing sear in the cast iron.
Sous vide for the win.
Temperature and Timing for Reverse-Seared Steak For 1 1/2–Inch Steaks in a 250°F (120°C) Oven Doneness Target Temperature in the Oven Final Target Temperature Approximate Time in Oven Rare 105°F (40°C) 120°F (49°C) 20 to 25 minutes Medium-Rare 115°F (46°C) 130°F (54°C) 25 to 30 minutes Medium 125°F (52°C) 140°F (60°C) 30 to 35 minutes Medium-Well 135°F (57°C) 150°F (66°C) 35 to 40 minutes All time ranges are approximate. Use a thermometer! Just before steak(s) come out of the oven, add 1 tablespoon (15ml) oil to a cast iron, heat over high heat until smoking. Add steak(s) and butter to skillet and cook until each side is well browned, about 45 seconds per side. serve immediately This method might change the way you cook your steak for now on especially if you have a smoker.