Props, Scenery, Costumes and Makeup: steak substitute

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steak substitute

Printed From: Community Theater Green Room
Category: Producing Theater
Forum Name: Props, Scenery, Costumes and Makeup
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Topic: steak substitute

Posted By: Madwoman
Subject: steak substitute
Date Posted: 3/16/08 at 5:57pm

For the play ORSON'S SHADOW: the actor playing Orson Welles has to eat all or part of a couple of steaks in every performance. We have been offered prepared steaks by a local bar & grill, but the actor is concerned about being able to cut, chew, and swallow enough for credibility in the scenes. Can anyone suggest a food that would cut with some resistance, hold together on the fork, eat easily, AND read as steak in a house where the first row of seats is just three feet from the stage? I thought of tomato-Worcestershire sauce aspic, but I think it would be too soft. Cake too dry. Tofu the wrong color once cut. Suggestions welcome.

Replies:

Posted By: Topper
Date Posted: 3/16/08 at 9:21pm

We've used dark rye bread or pumpernickel bread bought in loaves at a deli or bakery and cut into thick slices by our prop master. It looks like a very well-done steak. Keep it wrapped in the fridge so it doesn't dry out.

If you prefer your steak a bit more on the pink side, then I would suggest a large salami cut LENGTHWISE. It's more expensive and you'll get fewer pieces per unit. But cut on the correct bias, it's thick and chewy enough to pass.

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"None of us really grow up. All we ever do is learn how to behave in public." -- Keith Johnstone

Posted By: Sweeney
Date Posted: 3/17/08 at 9:10am

I agree with Topper. Dark hard crust bread works great for meat. You'd never know from an audience distance.

Posted By: Madwoman
Date Posted: 3/22/08 at 8:46am

Thank you both for this suggestion. We tried it last night with dark rye; toasted it and set it in a puddle of soy sauce. It looked very good, especially with the "au jus," and the actor found it palatable and easy to work with.