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Employees must wash hands and put on gloves prior to loading the steak in the sauté pan.
Revised 7/23/2025. Print 4 per page Scale 140
Set Up
Begin with a clean pan on a gas burner.
Preheat the sauté pan by turning the heat to HIGH.
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 bottom of the pan. Allow the pan with oil to heat up prior to adding the steak, approximately 1 minute.
Transfer the Raw Steak
When transferring the raw steak from the raw table to the sauté pan, use the following technique to help prevent the spread of raw meat in the store.
Using the 8oz portion spoodle, get one heaping spoodle and carry it to the sautee pan using the lid as a tray under the spoodle.
Add Raw Steak
Add the raw steak to the pan - covering no more than 3/4 of the bottom of the pan. Do not overfill the pan.
Over-filling the pan will prevent the steak from searing, causing the meat to stew.
Stir/Toss Often
Use a serving spoon to toss the steak in the pan as it cooks. Steak should be tossed every minute, at minimum.
Temp It
Once all pieces have browned, turn off the heat and temp the steak. 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 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.
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