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Employees must wash hands and put on gloves prior to loading the steak on the grill.
Revised 7/23/2025. Print 4 per page Scale 140
Set up
Grill should be clean and preheated to 400°F prior to cooking.
-or-
Saute pan should be pre-heated over medium-high heat.
Gather clean metal spatula and pans for removing steak once finished.
Steak should be stocked and available on the top of the raw table next to the grill.
Add Oil
Add 1/2 to 1 Tablespoon of oil, just enough to coat the cooking area for the steak.
Transfer the Raw Steak
When transferring the raw steak from the raw table to the grill, use the following technique to help prevent the spread of raw meat in the store.
Using a gloved hand, or 8 oz scoop, to transfer the desired amount of steak to the grill, using the lid as a tray under the steak.
Evenly Spread the Steak
Evenly spread the steak so it is in a single layer and not stacked up, for faster cooking.
Seasoning
Use the dredge to spread seasoning evenly over the steak.
Stir/Toss Often
Use the metal spatula to toss the steak on the grill as it cooks. Steak should be tossed every minute, at minimum.
Season Again
Once the steak is browned on all sides, use the dredge to lightly season again.
Temp It
Remove the steak from the grill, or pan, and temp it. Steak must reach a minimum internal temperature of 145°.
Pan it Up
Once the steak temperature has been verified, transfer the steak to a 1/6 pan.
Steak can be placed on the front line for serving, or wrapped and placed in the hot box for future use.
(maximum 4 hours hold)
CLMO
Best practice CLMO
(Cook Less More Often)
Cook only enough to get though the service period, to keep the product as fresh as possible for the customers.
Clean the Grill
Once steak has been removed from the grill make sure to properly clean the grill.
Click for Grill Cleaning Ops
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