I'm planning on cooking steaks for 8 people next week. I've got a small kitchen with an induction stove, so can only put 2-3 steaks in pans at a time.
I'm thinking I get a big piece of meat (e.g. a whole 7lb/3kg tenderloin) and put that in the oven on a super low temp, and then once it's all up to temp, cut it into steaks and sear each one for a few seconds in the pan to get a crust. Or just sear the outside of the whole tenderloin, and then slice it at the table.
Is this the best way to go about it? I'm concerned that the tail end will dry out or overcook before the butt end is up to temp, or that the whole thing will just slow cook and fall apart if it's in the oven for too long. I also have no idea about temperature and timing for something so big.
Any advice is much appreciated.
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