Gordon Food Service Steaks A Deep Dive into Sourcing and Serving Excellence

Gordon Food Service Steaks. The very words conjure images of sizzling cuts, the promise of a perfect sear, and the satisfaction of a well-cooked meal. This isn’t just about meat; it’s a journey. A journey that begins with the meticulous selection of suppliers, moves through the nuances of cut and grade, and culminates in the art of cooking, storage, and, ultimately, the delighted faces of those who partake.

We’ll unravel the secrets behind GFS’s commitment to quality and sustainability, exploring the vast landscape of steak cuts available, from the familiar ribeye to the more adventurous cuts. We’ll delve into the crucial aspects of preparation, including grilling techniques, sous vide mastery, and the often-overlooked importance of proper storage. We’ll also explore the financial realities, from pricing and ordering to crafting profitable menu items that elevate the dining experience.

Sourcing and Selection of Gordon Food Service Steaks

Gordon Food Service (GFS) places a strong emphasis on the quality and consistency of its steak offerings. This commitment is reflected in its rigorous sourcing and selection processes, ensuring that customers receive products that meet high standards for flavor, tenderness, and overall dining experience. The following details Artikel GFS’s approach to steak sourcing, including supplier criteria, cut comparisons, and the impact of grading systems.

Supplier Selection Criteria

GFS employs a comprehensive approach when selecting steak suppliers, focusing on both quality and sustainability. This involves evaluating potential partners based on several key factors.

• Quality Assurance: GFS demands strict adherence to quality control measures throughout the supply chain. This includes detailed specifications for animal husbandry, processing, and packaging. Suppliers must demonstrate a commitment to consistent product quality, ensuring that steaks meet specific standards for marbling, color, and trim. Regular audits and inspections are conducted to verify compliance.
• Sustainability Practices: GFS prioritizes suppliers that demonstrate environmentally responsible practices. This encompasses a range of considerations, including responsible land management, water usage, and waste reduction. Suppliers are often required to provide documentation outlining their sustainability initiatives and performance metrics.
• Traceability: GFS emphasizes the importance of traceability, enabling the tracking of products from origin to the customer. This allows for rapid identification and resolution of any quality issues. Suppliers must maintain detailed records of animal sourcing, processing dates, and distribution channels.
• Food Safety: Food safety is paramount. Suppliers must adhere to stringent food safety protocols, including Hazard Analysis and Critical Control Points (HACCP) plans. GFS conducts regular food safety audits to ensure compliance with relevant regulations and industry best practices.
• Capacity and Reliability: GFS seeks suppliers with the capacity to meet its volume requirements and a proven track record of reliability. Suppliers must be able to consistently deliver products on time and in accordance with agreed-upon specifications. This includes demonstrating robust inventory management and distribution capabilities.

Comparison of Steak Cuts

GFS offers a variety of steak cuts to cater to diverse culinary preferences. Each cut possesses unique characteristics, influencing its flavor profile, tenderness, and recommended cooking method. The following table provides a comparison of some popular steak cuts available through GFS.

Cut	Grade	Description	Recommended Cooking Method
Ribeye	USDA Prime, Choice	Known for its rich marbling, which contributes to its exceptional flavor and tenderness. Ribeyes are typically well-suited for high-heat cooking methods. The intramuscular fat melts during cooking, basting the meat from within.	Grilling, Pan-searing, Broiling
New York Strip	USDA Prime, Choice	A lean cut with a firm texture and a robust beef flavor. The strip steak has a substantial fat cap, contributing to its flavor. It’s less marbled than a ribeye, offering a different eating experience.	Grilling, Pan-searing, Broiling
Filet Mignon	USDA Prime, Choice	The most tender cut, sourced from the tenderloin. It has a delicate flavor and minimal fat content. Filet mignon is often preferred for its melt-in-your-mouth texture.	Pan-searing, Grilling, Broiling
Sirloin	USDA Choice, Select	A more economical cut, sirloin offers a good balance of flavor and tenderness. It’s a versatile cut that can be cooked using various methods. Sirloin is leaner than ribeye or strip steak.	Grilling, Broiling, Pan-searing
T-Bone	USDA Prime, Choice	A combination of two cuts: the New York strip and the filet mignon, separated by a T-shaped bone. This offers a combination of flavors and textures.	Grilling, Broiling

Impact of Steak Grading Systems

The USDA grading system plays a significant role in determining the quality and price of GFS steaks. The grade reflects the level of marbling (intramuscular fat), which directly impacts the tenderness, juiciness, and flavor of the meat.

• USDA Prime: Represents the highest grade, characterized by abundant marbling. Prime steaks are exceptionally tender, juicy, and flavorful, making them highly sought after. Approximately 3-5% of beef produced in the U.S. is graded as Prime. These steaks often command a premium price.

• USDA Choice: The second-highest grade, Choice steaks have less marbling than Prime but still offer good flavor and tenderness. Choice steaks represent a balance of quality and value, making them a popular choice for many restaurants and consumers.
• USDA Select: This grade has less marbling than Choice, resulting in a leaner product. Select steaks are typically more affordable, but may require careful cooking to maintain tenderness and prevent dryness.

The USDA grading system is a voluntary program, and not all beef is graded. However, GFS often sources steaks that have been graded to ensure consistent quality and consumer expectations. The grade of the steak is typically indicated on the product label.

Types of Steaks Available from Gordon Food Service: Gordon Food Service Steaks

Gordon Food Service (GFS) offers a wide array of steak cuts to meet the diverse needs of restaurants, from casual dining establishments to upscale steakhouses. Understanding the different types of steaks available, their characteristics, and their ideal applications is crucial for restaurants to create successful menus and satisfy customer preferences. This section will delve into the most popular steak cuts available through GFS, provide a guide for selecting the right cut, and compare the differences between fresh, frozen, and portion-controlled options.

Popular Steak Cuts from Gordon Food Service

Restaurants can elevate their menus by strategically selecting the right steak cuts. The choice of cut influences not only the flavor and texture but also the cost and cooking method, directly impacting profitability and customer satisfaction. The following cuts are among the most popular offered by GFS, categorized for easy reference:

• Ribeye: A highly marbled cut from the rib section.
  • Description: Known for its rich, beefy flavor and tenderness due to its intramuscular fat (marbling). Can be bone-in or boneless.
  • Common Uses: Grilling, pan-searing, broiling. Ideal for steakhouses, upscale restaurants, and any establishment aiming for a premium steak experience.
• New York Strip: Cut from the short loin, known for its firm texture and robust flavor.
  • Description: A lean cut with a strip of fat along one edge. Offers a balance of flavor and texture, with a satisfying chew.
  • Common Uses: Grilling, pan-searing. Popular in steakhouses, casual dining, and restaurants looking for a consistently flavorful steak.
• Filet Mignon: The most tender cut, from the tenderloin.
  • Description: Very lean with a delicate, buttery texture. Offers a mild, subtle flavor that complements various sauces and preparations.
  • Common Uses: Grilling, pan-searing, often served as the centerpiece of a fine-dining experience.
• Sirloin: A more affordable cut from the sirloin section.
  • Description: Lean and flavorful, with a slightly firmer texture than ribeye or filet mignon. Available in various sub-cuts, such as top sirloin and bottom sirloin.
  • Common Uses: Grilling, pan-searing, broiling. Suitable for casual dining, family restaurants, and applications where cost-effectiveness is important.
• T-Bone and Porterhouse: These steaks include both the strip and filet mignon, separated by a T-shaped bone.
  • Description: The T-bone features a smaller portion of filet, while the porterhouse boasts a larger filet portion. Both offer a combination of textures and flavors.
  • Common Uses: Grilling, broiling. Popular in steakhouses and restaurants offering a premium, shareable steak option.
• Flank Steak: A long, flat cut from the abdominal muscles.
  • Description: Lean and flavorful, with a coarse grain. Requires proper marinating and slicing against the grain for optimal tenderness.
  • Common Uses: Grilling, pan-searing, stir-fries, fajitas. Suitable for restaurants seeking a versatile and cost-effective option.
• Skirt Steak: Another long, flat cut, from the diaphragm muscles.
  • Description: Similar to flank steak in appearance and texture, but with a more pronounced beefy flavor. Also requires marinating and slicing against the grain.
  • Common Uses: Grilling, fajitas, tacos. A popular choice for Mexican and Southwestern cuisines.

Selecting the Right Steak Cut for Restaurants

Choosing the correct steak cut is a crucial decision for restaurants, impacting both customer satisfaction and profitability. This guide provides a framework for making informed choices based on menu style, target audience, and operational considerations.

• Define the Menu Style:
  • Fine Dining: Prioritize tenderness and flavor. Consider cuts like Filet Mignon, Ribeye (especially bone-in), and Porterhouse. These command higher prices and cater to a clientele seeking a premium experience.
  • Casual Dining: Focus on a balance of flavor, value, and versatility. Options like New York Strip, Sirloin, and Ribeye (boneless) work well. These cuts can be offered at various price points to appeal to a broader customer base.
  • Family Restaurants: Emphasize affordability and portion sizes. Sirloin and Flank Steak can be excellent choices, offering good value and the ability to create family-friendly dishes.
  • Ethnic Cuisine: Consider cuts that complement the cuisine’s flavors and cooking methods. Flank and Skirt steaks are popular choices for Mexican, Southwestern, and Asian-inspired dishes.
• Identify the Target Audience:
  • High-End Customers: Prioritize quality and experience. Offer premium cuts like Wagyu ribeye or dry-aged steaks. Consider special preparations and presentations.
  • Price-Conscious Customers: Offer value-driven options. Sirloin and Flank Steak, prepared with flavorful marinades and sauces, can satisfy customers without breaking the bank. Consider offering steak specials or combo meals.
  • Families: Focus on portion sizes and versatility. Sirloin and Flank Steak can be easily adapted to family-style meals and shared platters.
• Assess Operational Capabilities:
  • Cooking Skills: Consider the skill level of your kitchen staff. Some cuts, like Filet Mignon, are more forgiving to cook, while others, like Flank Steak, require precise grilling and slicing techniques.
  • Equipment: Ensure your kitchen has the necessary equipment for preparing the chosen cuts. Grills, broilers, and flat-top grills are essential for steak preparation.
  • Storage and Inventory Management: Properly storing and managing your steak inventory is crucial to minimize waste and maintain quality. Consider the shelf life of fresh versus frozen steaks.

Differences Between Fresh, Frozen, and Portion-Controlled Steaks

GFS provides restaurants with various steak options, each with distinct characteristics impacting quality, convenience, and cost. Understanding these differences is essential for making informed purchasing decisions.

• Fresh Steaks:
  • Description: Steaks that have not been frozen. They are typically delivered chilled and ready for immediate use.
  • Advantages: Offer the highest quality and optimal flavor profile. Allow for maximum flexibility in portioning and preparation.
  • Disadvantages: Shorter shelf life, requiring careful inventory management to prevent spoilage. Can be more expensive than frozen options.
  • Example: A high-end steakhouse might exclusively use fresh, dry-aged ribeyes to ensure the best possible flavor and texture for their discerning clientele.
• Frozen Steaks:
  • Description: Steaks that have been frozen to extend their shelf life. Can be flash-frozen to preserve quality.
  • Advantages: Longer shelf life, reducing waste and allowing for bulk purchasing. More cost-effective than fresh options.
  • Disadvantages: The freezing process can slightly impact the texture and moisture content. Requires proper thawing to maintain quality.
  • Example: A casual dining restaurant might choose frozen sirloins for their consistency and cost-effectiveness, allowing them to maintain stable menu prices.
• Portion-Controlled Steaks:
  • Description: Steaks that have been pre-cut and portioned to a specific weight or size. Can be fresh or frozen.
  • Advantages: Simplifies inventory management and portion control, reducing labor costs and waste. Ensures consistent portion sizes and pricing.
  • Disadvantages: Less flexibility in portioning, limiting the ability to accommodate customer requests for different sizes. Can be slightly more expensive than buying whole cuts.
  • Example: A busy sports bar might utilize portion-controlled New York strips to streamline service during peak hours and ensure consistent pricing for each steak order. A restaurant could use the following formula to calculate the cost of a portion-controlled steak:
    

    (Cost per pound of raw steak
    – portion weight in pounds) + (Portioning labor cost) + (Packaging Cost) = Total cost per portion

Cooking Methods and Preparation Techniques for GFS Steaks

Mastering the art of cooking Gordon Food Service (GFS) steaks involves understanding various techniques to enhance flavor and achieve desired tenderness. This section provides expert advice, step-by-step guides, and detailed explanations of different cooking methods applicable to GFS steak varieties, ensuring optimal results.

Expert Advice on Cooking GFS Steaks

Achieving optimal flavor and tenderness in GFS steaks requires attention to several key factors, including steak selection, pre-cooking preparation, cooking method, and resting time. Properly executed, these steps transform a quality cut into a culinary experience.

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“Seasoning generously and allowing the steak to rest at room temperature before cooking are crucial for achieving a flavorful crust and even cooking.”

Chef John Smith, Culinary Institute of America.

• Steak Selection: Choose the right steak for the cooking method. For grilling, thicker cuts like ribeyes or New York strips are ideal. For sous vide, leaner cuts like sirloin or tenderloin can benefit from the controlled environment.
• Seasoning: Use high-quality salt and freshly cracked black pepper. Consider adding garlic powder, onion powder, or other spices based on personal preference. Season generously, covering all surfaces of the steak.
• Temperature: Bring the steak to room temperature for at least 30 minutes before cooking. This allows for more even cooking throughout the steak.
• Sear: Develop a flavorful crust by searing the steak over high heat. This can be done on a grill, in a cast-iron skillet, or using a blowtorch.
• Resting: Allow the steak to rest for at least 10 minutes after cooking. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
• Temperature Control: Use a meat thermometer to ensure the steak is cooked to the desired internal temperature.

Grilling a GFS Steak: Step-by-Step Guide

Grilling remains a popular method for cooking steaks, providing a smoky flavor and a desirable sear. This step-by-step guide Artikels the process, including temperature recommendations and resting times, to achieve a perfectly grilled GFS steak.

• Prepare the Grill: Clean the grill grates and preheat the grill to the desired temperature. For a medium-rare steak, aim for a grill temperature of 450-500°F (232-260°C). For a hotter sear, preheat the grill to a higher temperature.
• Season the Steak: Generously season the steak with salt and pepper. Other seasonings can be added according to taste.
• Sear the Steak: Place the steak on the hot grill grates. Sear for 2-3 minutes per side for a medium-rare steak, or longer for a more well-done steak.
• Monitor Internal Temperature: Use a meat thermometer to monitor the internal temperature of the steak. Refer to the following temperature guidelines:
  • Rare: 125-130°F (52-54°C)
  • Medium-Rare: 130-135°F (54-57°C)
  • Medium: 135-145°F (57-63°C)
  • Medium-Well: 145-155°F (63-68°C)
  • Well-Done: 155°F+ (68°C+)
• Rest the Steak: Remove the steak from the grill and let it rest for at least 10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful steak. Cover the steak loosely with foil while resting.
• Slice and Serve: Slice the steak against the grain for maximum tenderness. Serve immediately.

Sous Vide Cooking Techniques for GFS Steaks

Sous vide, a French term meaning “under vacuum,” offers precise control over cooking temperature, resulting in consistently tender and evenly cooked steaks. This section provides a detailed explanation of sous vide techniques applicable to GFS steaks, including time and temperature settings.Sous vide involves vacuum-sealing the steak in a bag and immersing it in a water bath maintained at a precise temperature.

This method ensures the steak cooks evenly throughout, from edge to edge.

• Equipment: Requires a sous vide immersion circulator, a large pot or container, and vacuum-sealed bags.
• Seasoning: Season the steak generously with salt, pepper, and any desired herbs or spices.
• Vacuum Sealing: Place the steak in a vacuum-sealed bag, ensuring the bag is properly sealed to prevent water from entering.
• Water Bath: Fill the pot or container with water and set the immersion circulator to the desired temperature.
• Cooking Time and Temperature: The cooking time and temperature depend on the desired doneness and the thickness of the steak. Here are some general guidelines:
  • Rare: 125-130°F (52-54°C) for 1-2.5 hours (1-inch steak)
  • Medium-Rare: 130-135°F (54-57°C) for 1-2.5 hours (1-inch steak)
  • Medium: 135-145°F (57-63°C) for 1-4 hours (1-inch steak)
  • Medium-Well: 145-155°F (63-68°C) for 1-4 hours (1-inch steak)
  • Well-Done: 155°F+ (68°C+) for 1-4 hours (1-inch steak) (not generally recommended for optimal tenderness)
• Searing After Sous Vide: After the sous vide process, remove the steak from the bag and pat it dry with paper towels. Sear the steak in a hot cast-iron skillet with oil or butter for 1-2 minutes per side to develop a crust.
• Resting: Allow the steak to rest for a few minutes before slicing and serving.

Storage and Handling of Gordon Food Service Steaks

Proper storage and handling of Gordon Food Service (GFS) steaks are crucial for maintaining their quality, safety, and extending their shelf life. Adhering to strict protocols minimizes the risk of foodborne illnesses, reduces waste, and ensures that customers receive the highest quality product. This section Artikels best practices for storing, thawing, and handling GFS steaks within a commercial kitchen environment.

Best Practices for Storing GFS Steaks

Effective steak storage hinges on maintaining a consistently cold environment and preventing exposure to contaminants. This ensures the steaks remain safe and maintain their desired texture and flavor profiles.

• Temperature Control: Steaks should be stored in a refrigerator maintained at a temperature of 40°F (4°C) or below. A consistent temperature is vital; fluctuations can compromise the meat’s quality and safety. Regular monitoring of refrigerator temperatures using calibrated thermometers is essential.
• Packaging Integrity: Steaks should remain in their original, airtight packaging until ready for use. This packaging is designed to protect the meat from freezer burn, dehydration, and contamination. Check packaging for tears or damage upon arrival and during storage.
• FIFO (First-In, First-Out) Method: Implement the FIFO method to ensure that older steaks are used before newer ones. Clearly label packages with the date of arrival and use-by dates. Organize the refrigerator accordingly, placing older products at the front and newer products at the back.
• Storage Location: Store steaks on the lowest shelves of the refrigerator to prevent any potential drips from contaminating other foods. Raw meat should always be kept separate from cooked foods, ready-to-eat items, and produce.
• Refrigeration Units: Utilize dedicated refrigeration units for storing raw meats if possible. This reduces the risk of cross-contamination and ensures that temperature control is specifically tailored to the needs of raw meat products.
• Freezing (If Applicable): If steaks need to be frozen for longer-term storage, ensure the freezer is maintained at 0°F (-18°C) or below. Wrap steaks tightly in freezer-safe packaging to prevent freezer burn. When freezing, it is best practice to portion the steaks before freezing.

Checklist for Proper Thawing Methods

Thawing steaks correctly is critical to prevent bacterial growth and maintain their quality. Several thawing methods are considered safe, while others are not. This checklist provides a guide to the approved methods.

• Refrigerator Thawing: This is the safest and most recommended method. Place the steaks in their original packaging on a tray in the refrigerator. Allow ample time for thawing; a one-inch thick steak may take 24 hours to thaw completely. This method maintains the steak’s quality and minimizes bacterial growth due to the consistent cold temperature.
• Cold Water Thawing: Submerge the sealed package of steaks in cold tap water. Change the water every 30 minutes to ensure the meat remains cold. This method is faster than refrigerator thawing but still maintains a safe temperature. Steaks should be cooked immediately after thawing using this method.
• Microwave Thawing: Use the defrost setting on the microwave. This method is fast but can unevenly thaw the steak, leading to some parts cooking prematurely. Cook the steak immediately after thawing using this method. Always follow the microwave’s instructions and use a food thermometer to ensure the steak reaches a safe internal temperature.
• Avoid Thawing at Room Temperature: Never thaw steaks at room temperature. This creates a dangerous environment for bacterial growth. Leaving steaks out at room temperature for more than two hours is unsafe.
• Thawing Time Guidelines: The thawing time depends on the steak’s thickness and the chosen method. A general guideline is to plan ahead and use the refrigerator method for optimal results. Cold water thawing can be used for faster results. Microwaving should be used only as a last resort.
• Immediate Cooking After Thawing: Regardless of the thawing method, cook the steaks immediately after thawing. This prevents bacterial growth and maintains food safety.

Importance of Cross-Contamination Prevention

Cross-contamination, the transfer of harmful bacteria from one surface, food, or person to another, is a major concern in commercial kitchens. Preventing cross-contamination is especially critical when handling raw steaks, as they can harbor bacteria such as

• E. coli*,
• Salmonella*, and
• Listeria*. Implementing stringent protocols and training staff are essential.

• Handwashing: Frequent and thorough handwashing is paramount. Wash hands with soap and warm water for at least 20 seconds before and after handling raw steaks, and after any potential contamination (e.g., touching a dirty surface).
• Separate Equipment and Surfaces: Use separate cutting boards, knives, utensils, and preparation surfaces for raw steaks and other foods. Color-coding equipment can help to distinguish items used for raw meat from those used for cooked foods and produce.
• Cleaning and Sanitizing: Regularly clean and sanitize all surfaces, equipment, and utensils that come into contact with raw steaks. Use a food-safe sanitizer and follow the manufacturer’s instructions for proper dilution and contact time.
• Proper Storage: Store raw steaks below cooked foods and ready-to-eat items in the refrigerator to prevent drips or spills from contaminating other foods.
• Employee Training: Provide comprehensive training to all staff on food safety practices, including cross-contamination prevention. Regular refresher courses and audits are essential to reinforce best practices.
• Waste Disposal: Properly dispose of all packaging materials, trimmings, and any other waste generated during steak preparation. Use designated waste bins and ensure they are emptied and cleaned regularly.
• Protective Gear: Use disposable gloves when handling raw steaks. Change gloves frequently, especially after handling raw meat and before touching other foods or surfaces.

Menu Ideas and Recipes Featuring Gordon Food Service Steaks

Restaurants can leverage Gordon Food Service (GFS) steaks to create diverse and appealing menus. Strategic menu planning, incorporating various cuts and cooking methods, is crucial for attracting customers and maximizing profitability. This section provides menu ideas spanning different culinary styles, a classic steak recipe, and a cost-effective, profitable steak dish design.

Menu Ideas Incorporating GFS Steak Cuts

Menus can be creatively designed to highlight the versatility of GFS steaks. Diverse cuts, cooking techniques, and complementary ingredients are key to achieving menu variety and appeal.

• Steakhouse Classic: Feature a bone-in ribeye or New York strip as the centerpiece, accompanied by classic sides such as mashed potatoes, creamed spinach, and a peppercorn sauce.
• Modern American Bistro: Offer a grilled sirloin steak with chimichurri sauce, roasted vegetables, and a side of quinoa or farro.
• Latin Fusion: Incorporate skirt steak or flank steak into dishes like carne asada tacos, steak fajitas, or a steak and black bean burrito bowl.
• Asian-Inspired: Create dishes such as Korean BBQ short ribs (using GFS short ribs), stir-fried beef with vegetables, or a steak and noodle soup.
• Italian Steakhouse: Offer a grilled filet mignon with a balsamic glaze, served with risotto or polenta and sautéed mushrooms.
• Casual Dining: Feature steak sandwiches using GFS sirloin or ribeye, steak salads, and steak burgers.
• Upscale Brunch: Offer steak and eggs with a GFS sirloin or filet, accompanied by hollandaise sauce and breakfast potatoes.
• Sharing Plates/Tapas: Develop a selection of smaller steak dishes, such as steak skewers with various marinades, steak crostini, or steak and cheese empanadas. This allows customers to sample different flavors and cuts.

Classic Steak Recipe: Pan-Seared Filet Mignon with Red Wine Reduction

This recipe provides a detailed guide to preparing a classic, elegant steak dish. The focus is on achieving perfect doneness and a rich, flavorful sauce.

Ingredients:

• Two 8-ounce GFS filet mignon steaks, about 1.5 inches thick
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 sprig fresh thyme
• 2 cloves garlic, minced
• Salt and freshly ground black pepper, to taste
• For the Red Wine Reduction:
• 1 cup dry red wine (such as Cabernet Sauvignon or Merlot)
• 1/2 cup beef broth
• 1 tablespoon balsamic vinegar
• 1 tablespoon unsalted butter, cold and cubed
• 1/2 teaspoon sugar (optional, to balance acidity)

Preparation Steps:

1. Prepare the Steaks: Remove the steaks from the refrigerator at least 30 minutes before cooking to allow them to come to room temperature. Pat them dry with paper towels. Season generously on both sides with salt and freshly ground black pepper.
2. Sear the Steaks: Heat the olive oil in a heavy-bottomed skillet (cast iron is ideal) over high heat until it shimmers. Place the steaks in the hot skillet and sear for 2-3 minutes per side for medium-rare, adjusting time based on desired doneness.
3. Add Aromatics: Reduce the heat to medium-low. Add the butter, thyme, and garlic to the skillet. Tilt the skillet and baste the steaks continuously with the melted butter for 1-2 minutes, until they reach the desired internal temperature. Use a meat thermometer to ensure accuracy.

Internal Temperatures: Rare: 125-130°F; Medium-Rare: 130-135°F; Medium: 135-145°F; Medium-Well: 145-155°F; Well-Done: 155°F+

4. Rest the Steaks: Remove the steaks from the skillet and place them on a cutting board. Tent loosely with foil and let them rest for 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
5. Make the Red Wine Reduction: While the steaks are resting, pour off most of the fat from the skillet, leaving about 1 tablespoon. Over medium heat, add the red wine and beef broth to the skillet. Bring to a simmer and cook, scraping up any browned bits from the bottom of the pan, until the sauce has reduced by about half, approximately 5-7 minutes.

6. Finish the Sauce: Stir in the balsamic vinegar and sugar (if using). Remove the skillet from the heat and whisk in the cold butter, one cube at a time, until the sauce is emulsified and glossy. Season with salt and pepper to taste.
7. Plate and Serve: Slice the filet mignon against the grain. Spoon the red wine reduction over the sliced steak. Serve immediately with your choice of sides, such as roasted asparagus and garlic mashed potatoes.

Plating Suggestions:

• Arrange the sliced filet mignon attractively on the plate.
• Drizzle the red wine reduction artistically over the steak.
• Garnish with a sprig of fresh thyme or a sprinkle of freshly chopped parsley.
• Serve with complementary sides, such as roasted vegetables, creamy mashed potatoes, or a simple green salad.

Recipe for Cost-Effective and Profitable Steak-Based Dish: Steak and Cheese Sandwich

This recipe focuses on creating a delicious and profitable dish, balancing cost-effectiveness with customer appeal.

Concept:

The steak and cheese sandwich is a classic, versatile, and popular choice. This version aims to maximize profitability by using a cost-effective cut of steak, strategic ingredient sourcing, and efficient preparation techniques.

Ingredients:

• Steak: GFS sirloin steak, thinly sliced against the grain (approximately 4-5 ounces per sandwich). Sirloin offers a good balance of flavor and cost.
• Bread: Crusty hoagie rolls or French bread, toasted.
• Cheese: Provolone cheese slices (or a blend of provolone and mozzarella)
• Onions: Yellow onions, thinly sliced and caramelized.
• Peppers (Optional): Bell peppers (green, red, or yellow), sliced.
• Seasoning: Salt, black pepper, garlic powder, onion powder.
• Oil: Olive oil or vegetable oil for cooking.
• Optional Additions: Mayonnaise, horseradish sauce, lettuce, tomatoes.

Preparation:

1. Prepare the Steak: Season the thinly sliced sirloin with salt, pepper, garlic powder, and onion powder.
2. Caramelize Onions: Heat a pan with oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they are deeply caramelized (golden brown and softened). This can take 20-30 minutes. If using peppers, add them during the last 10 minutes of onion cooking.
3. Cook the Steak: Heat a separate pan or griddle over medium-high heat. Add a small amount of oil. Quickly sear the steak in batches, cooking until lightly browned and just cooked through. Do not overcrowd the pan.
4. Assemble the Sandwich: Toast the bread. Layer the bottom half of the roll with the caramelized onions (and peppers, if using). Top with the cooked steak. Place cheese slices over the steak and allow them to melt slightly from the residual heat. Add any desired optional toppings.

5. Serve: Close the sandwich and serve immediately.

Cost Analysis and Profitability:

To maximize profitability, it’s essential to perform a detailed cost analysis.

Ingredient	Cost per Serving (Estimated)
GFS Sirloin Steak (4 oz)	$3.00 – $5.00 (This varies based on market prices)
Hoagie Roll	$0.50
Cheese	$0.50
Onions & Peppers	$0.25
Seasoning & Oil	$0.10
Total Food Cost	$4.35 – $6.35

Profit Margin Strategy: A restaurant might price this sandwich at $10-$15, depending on the location and target customer. This allows for a 40-60% food cost ratio, a common industry standard, and a healthy profit margin. By carefully managing ingredient costs, controlling portion sizes, and optimizing preparation processes, restaurants can create a profitable and popular steak sandwich option.

Tips for Cost-Effectiveness:

• Source Wisely: Utilize GFS’s bulk purchasing options to reduce ingredient costs.
• Control Portion Sizes: Maintain consistent portioning of the steak and other ingredients.
• Minimize Waste: Implement proper storage and handling procedures to minimize food waste.
• Offer Upsells: Encourage customers to add optional toppings or sides (fries, coleslaw) to increase the average check size.

Pricing and Ordering from Gordon Food Service

Understanding the pricing and ordering process for Gordon Food Service (GFS) steaks is crucial for restaurants aiming to manage costs and maintain profitability. This section delves into the factors influencing steak prices, provides a guide to efficient ordering, and demonstrates how to calculate the cost of a steak dish. This information enables restaurants to make informed decisions, optimize their supply chain, and ultimately, offer competitive menu pricing.

Factors Influencing Pricing of GFS Steaks

Several factors contribute to the fluctuating prices of steaks offered by Gordon Food Service. These elements are interconnected and subject to market dynamics, influencing the cost a restaurant pays for its beef. Restaurants should monitor these factors to anticipate price changes and adjust their purchasing strategies accordingly.

• Market Conditions: Global and domestic beef markets significantly impact steak prices. Factors such as drought conditions affecting cattle herds, increased demand from international markets (e.g., China), and fluctuations in feed costs (corn, soy) all play a role. For instance, a severe drought in cattle-producing regions can reduce the supply of beef, leading to higher prices.
• Cut Availability: The availability of specific steak cuts also influences pricing. Prime cuts, known for their marbling and tenderness (e.g., ribeye, filet mignon), often command higher prices due to their limited supply compared to more common cuts (e.g., sirloin, chuck). Seasonal demand also impacts availability; for example, demand for grilling cuts increases during summer months.
• Grade and Quality: The USDA grading system (Prime, Choice, Select) is a key determinant of price. Prime grade steaks, the highest quality with the most marbling, are generally the most expensive. Choice grade steaks offer a good balance of quality and price, while Select grade steaks are more budget-friendly. Restaurants should choose grades based on their target customer and menu pricing strategy.

• Processing and Transportation Costs: Costs associated with processing (butchering, trimming), packaging, and transportation also factor into the final price. Changes in fuel prices, labor costs at processing plants, and logistical challenges can affect these expenses. These are generally less volatile than the previously mentioned factors.

Guide to Ordering GFS Steaks

Efficient ordering from Gordon Food Service is essential for restaurants to maintain a consistent supply of steaks and manage inventory effectively. This section provides a practical guide to the ordering process, covering minimum order quantities and delivery options.

• Ordering Platforms: GFS offers several ordering platforms, including online ordering through their website or mobile app, and direct ordering through a sales representative. Online platforms provide real-time inventory information, allowing restaurants to check product availability and current pricing.
• Minimum Order Quantities (MOQs): GFS typically has MOQs for different products. These MOQs can vary depending on the specific steak cut, packaging, and the restaurant’s location. Restaurants need to consider these MOQs when planning their orders to avoid excess inventory or incurring additional fees.
• Delivery Options: GFS offers various delivery options, including scheduled deliveries and expedited shipping. The availability of specific options depends on the restaurant’s location and the size of the order. Restaurants should coordinate with GFS to determine the most efficient and cost-effective delivery schedule.
• Order Scheduling and Lead Times: It is important to plan and schedule orders in advance. GFS has lead times for order processing and delivery. Restaurants should factor in these lead times to ensure they have enough steak on hand to meet customer demand. Lead times can vary, but it’s common to allow 24-72 hours for delivery.
• Special Order Capabilities: GFS may offer special order capabilities for less common cuts or specific grading requirements. Restaurants can discuss their needs with their GFS representative to explore these options. This may include sourcing grass-fed or dry-aged steaks, subject to availability and pricing.

Calculating the Cost of a Steak Dish

Accurately calculating the cost of a steak dish is essential for determining menu prices and ensuring profitability. This involves considering the price of the steak, the cost of other ingredients, labor costs, and other overhead expenses.

Here is an example of the calculation, broken down into steps:

1. Cost of the Steak: Determine the cost per serving of the steak. For example, a 10-ounce ribeye steak purchased from GFS might cost $12.00.
2. Cost of Other Ingredients: Calculate the cost of all other ingredients used in the dish, such as butter, herbs, vegetables, and sauces. For instance, the cost of butter, herbs, and side vegetables for a ribeye might total $3.00 per serving.
3. Labor Costs: Estimate the labor cost associated with preparing the dish. This can be calculated by dividing the hourly wage of the cook or chef by the number of dishes they prepare per hour. If a cook earning $25 per hour prepares 10 ribeye dishes per hour, the labor cost per dish is $2.50.
4. Overhead Costs: Allocate a portion of overhead costs, such as rent, utilities, and marketing, to the dish. This allocation can be determined by dividing the total overhead costs by the total number of menu items sold. For example, if the restaurant’s total overhead costs are $5,000 per month and they sell 1,000 steak dishes per month, the overhead cost per dish is $5.00.

5. Total Food Cost: Sum the costs of the steak, other ingredients, labor, and overhead. In our example, the total food cost is $12.00 (steak) + $3.00 (ingredients) + $2.50 (labor) + $5.00 (overhead) = $22.50.
6. Calculating the Selling Price: Determine the desired profit margin and calculate the selling price. For example, if the restaurant aims for a 30% food cost (meaning the food cost should be 30% of the selling price), use the following formula:

Selling Price = Total Food Cost / Desired Food Cost Percentage

In this example, Selling Price = $22.50 / 0.30 = $75.00. Therefore, the selling price of the ribeye steak would be $75.00 to achieve a 30% food cost. Restaurants can adjust their selling prices based on competitor pricing, perceived value, and customer demand.

Quality Control and Customer Satisfaction with GFS Steaks

Quality control and customer satisfaction are paramount for Gordon Food Service (GFS) and its restaurant clientele. Maintaining high standards for steak quality ensures repeat business and a positive reputation. This section details common quality issues, GFS’s mitigation strategies, and actionable steps restaurants can take to guarantee customer satisfaction with GFS steaks.

Common Issues Related to Steak Quality and GFS’s Addressing

Several factors can impact steak quality, potentially leading to customer dissatisfaction. GFS employs various measures to address these issues, from sourcing to delivery.

• Inconsistent Sizing and Portion Control: Inconsistent steak sizes can lead to uneven cooking and perceived value discrepancies. GFS utilizes rigorous portioning and weight control procedures to ensure consistency. This often involves automated cutting equipment and strict adherence to specifications.
• Variations in Marbling and Tenderness: Marbling (intramuscular fat) significantly affects tenderness, flavor, and juiciness. GFS sources from suppliers with consistent marbling scores, often based on USDA grading standards. They also offer a range of steak grades to accommodate different price points and customer preferences.
• Packaging and Transportation Damage: Improper packaging or rough handling during transportation can lead to freezer burn, bruising, or compromised product integrity. GFS employs vacuum-sealed packaging and temperature-controlled transportation to minimize these risks. The use of insulated containers and refrigerated trucks is standard practice.
• Improper Storage at the Restaurant Level: Temperature fluctuations and incorrect storage techniques can degrade steak quality. GFS provides training and resources to restaurant partners on proper receiving, storage, and handling protocols. This includes guidelines for refrigerator temperature, FIFO (First In, First Out) inventory management, and avoiding cross-contamination.
• Inconsistent Cooking Practices: Even the highest-quality steak can be ruined by improper cooking techniques. While GFS does not directly control cooking, they offer resources such as cooking guides and training materials to assist restaurants in achieving consistent results.

Strategies for Restaurants to Ensure Customer Satisfaction with GFS Steaks

Restaurants play a critical role in ensuring customer satisfaction with GFS steaks. Proactive measures can significantly enhance the dining experience.

• Select the Right Steak Grade and Cut: Choose steak grades and cuts that align with your target audience and menu pricing strategy. Higher-grade steaks (e.g., USDA Prime) offer superior marbling and tenderness, while lower grades (e.g., USDA Select) can be more cost-effective. Consider customer preferences and menu needs.
• Proper Storage and Handling: Implement strict adherence to GFS’s recommended storage guidelines. Maintain consistent refrigerator temperatures, practice FIFO inventory management, and avoid cross-contamination to preserve steak quality.
• Precise Cooking Techniques: Invest in training your kitchen staff on proper cooking techniques, including temperature control, grilling methods, and resting times. Utilize meat thermometers to ensure steaks are cooked to the desired doneness.
• Menu Transparency and Description: Provide detailed and accurate descriptions of the steaks on your menu, including the grade, cut, and any unique features (e.g., dry-aged). This helps manage customer expectations and build trust.
• Customer Feedback Mechanisms: Implement systems for gathering customer feedback, such as comment cards, online surveys, or direct conversations. Actively solicit feedback on steak quality and cooking preferences.
• Proactive Issue Resolution: Be prepared to address customer complaints promptly and professionally. Offer to replace steaks that are not cooked to the customer’s liking or address any quality concerns.

Examples of Customer Feedback and GFS’s Response to Improve Its Product, Gordon food service steaks

Customer feedback provides valuable insights for GFS to improve its product and service. The following are examples of potential customer feedback and how GFS might respond.

• Feedback: “The steak was tough and lacked flavor.”
• GFS Response: GFS might investigate the steak’s origin, marbling score, and handling practices. They could review the supplier’s grading standards, ensure proper aging processes, and provide the restaurant with updated handling and cooking guidelines. They may also offer a different steak cut or grade with higher tenderness and flavor profiles.
• Feedback: “The steak was inconsistent in size and thickness.”
• GFS Response: GFS could review its portioning procedures and cutting equipment to ensure consistency. They might implement stricter weight control measures and provide additional training to cutting staff. They might also consider using pre-portioned steaks for greater accuracy.
• Feedback: “The steak arrived with freezer burn.”
• GFS Response: GFS would examine its packaging and transportation procedures. They might reinforce vacuum-sealing techniques, ensure proper temperature control during transit, and review the handling practices of its distribution centers. They would also investigate the restaurant’s storage practices to determine if improper handling contributed to the issue.
• Feedback: “The steak was undercooked, even though I ordered it medium-rare.”
• GFS Response: While this is a cooking issue and not a product issue, GFS might offer training resources to the restaurant on proper cooking techniques and temperature control. They could provide cooking guides and partner with culinary experts to offer workshops or online training modules. They could also recommend the use of meat thermometers to ensure accurate cooking.

Final Review

From the sourcing to the serving, the world of Gordon Food Service Steaks is a complex tapestry woven with threads of quality, technique, and culinary vision. Understanding the intricacies of each step is crucial for restaurants striving to deliver exceptional experiences. This exploration is a call to action, an invitation to master the art of steak, and to transform every plate into a celebration of flavor, texture, and the enduring allure of a perfectly cooked steak.

The key lies in knowledge, precision, and a deep respect for the product itself.