I've been wondering how restaurants are able to serve food so fast. How are they able to serve thick steaks in 20 - 30 minutes?
Here's the process that I know of:
- Bring the steak to room temperature (20 minutes)
- Pan sear it for around 2.5 minutes on each side
- Put it in the oven 15 minutes.
- Rest it for 10 minutes.
That's like 50 minutes.
Another question is how do they manage the steaks? Do they have several in freezer ready and when the stock goes down, they start to thaw the one that's frozen? Or they don't even have frozen steaks? How are they able to keep the steak for a long period of time without it going bad (let's say it's a slow week for the restaurant)? When I buy a steak and put it my freezer, it only last 3 days before it turns gray.