Their were 15 Filet Mignon on the grill at one point tonight.
7 Mid Rare- 2 of those for service.
5 medium
2 Mid Well
1 Well Done,
and then I had to mark off & grill 5 wahoo steaks.
So needless to say there was a lot going on on the grill at once. I haven’t seen a grill this loaded in a long time.
The key to making this happen was resting the steaks as they reached a certain temperature god willing.
I marked the 6 fattest cuts off as mid rares. Cooked them until they were rare and got em off and let em rest.
Then marked the mediums.
The mid wells were the smallest filet cuts and the well done was lasoed with butcher string. As all of this was going down, there weren’t too many tickets for service at all really; maybe 3 or 4. But not much in the way of extra weight as the big party was going out.
I spread 13 plates over the stainless steel table perpindicular to the line. And slammed each plate with mashed potato,
then the filet, then the lobster medallion, ring of Demi, and bernaise on top.
Everything went out well. Midrare, then mediums followed by the midwell and well done steaks.
There is order in chaos in a kitchen that’s well organized.
The waiter who waited on the party told me that for the most part the temps for the steaks were spot on but that a few were off and that they must have gotten mixed up.
The blow torch that Chef Ken just bought flailed. He was having a hell of a time burning the sugar on top of the creme brule.
Ken made it work!
The party tipped the kitchen which is kick Arse!
Back at work at 2 tomorrow!