When planning a steak dinner, it's crucial to know the right amount to serve. Celebrity Chef Robbie Shoults advises about eight ounces of uncooked steak per person, reducing to five or six ounces if ample sides are included. Whole cuts like top sirloin and ribeye are preferable as they are more cost-effective than pre-cut steaks. The article also highlights the importance of selecting the appropriate steak cuts for gatherings and managing individual cooking preferences for doneness to ensure all guests are satisfied.
When cooking for the cavalry, a good rule of thumb is about eight ounces of uncooked steak per person... If you plan on having lots of sides...you can go down to about five to six ounces per person.
Pre-cut and packaged steaks are always more expensive, so that's why I opt to buy whole cuts such as top sirloin or whole ribeyes... saving money at the same time.
Not all steaks are created equal - especially when you're feeding a group. Some cuts are more forgiving, more affordable, and better suited to bulk cooking than others.
Top sirloin steak is lean, flavorful, and relatively affordable. Ribeye has more fat and a richer flavor, perfect for guests who like their steak juicy and tender.
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