Grilled steak

Yield: 100 Servings

Measure Ingredient
47 pounds BEEF STRIP LOIN STEAK

1. PREHEAT GRILL; LIGHTLY GREASED WITH SHORTENING. GRILL STEAKS TO DESIRED DEGREE OF DONENESS (SEE BELOW).

:

GRILL

STEAK TYPE WEIGHT MEASURE TEMPERATURE TIME FOR EACH SIDE BEEF, TOP SIRLOIN 47 LB 100 375 F. ... RARE....⅗ MIN.

BUTT, BONELESS, STEAKS MEDIUM...7½ MIN.

TEMPERED WELL DONE 9 ½ MIN.

:

NOTE: STEAKS MAY BE COOKED IN AN OVEN AS SHOWN BELOW.

OVEN TEMPERATURE TIME BEEF, TOP SIRLOIN CONVECTIONAL 450 TO 500 F... RARE....⅕ MIN.

BUTT, BONELESS, OVEN MEDIUM...22 MIN.

TEMPERED WELL DONE. 24 MIN.

:

CONVECTION 400 F. ....... RARE....⅐ MIN.

OVEN MEDIUM...16 MIN.

WELL DONE. 17 MIN.

** ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. SEE RECIPE NO. A-2 FOR TEMPERING GUIDELINES.

2. WHEN GRILLING TEMPERED STEAKS, USE ONLY HALF OF GRILL SPACE TO PERMIT HEAT RECOVERY.

3. A BROILER MAY BE USED INSTEAD OF A GRILL. FOLLOW MANUFACTURERS' DIRECTIONS FOR COOKING.

4. DO NOT HOLD STEAKS IN OVENS, WARMING CABINETS, OR ON GRILLS AFTER COOKING. THIS WILL CAUSE STEAKS TO DRY OUT AND BE TOUGH.

5. ONLY APPROXIMATE TIMES ARE GIVEN. SLIGHT VARIATIONS IN THICKNESS AND GRILL TEMPERATURE VARIATIONS AFFECT TIMING.

6. STEAKS MAY BE PREPARED IN OVEN. USE 1 LB (2 CUPS) SALAD OIL OR MELTED SHORTENING. BRUSH BOTH SIDES OF TEMPERED STEAKS WITH OIL. ARRANGE IN ROWS 3 BY 5 ON RACK (19 ¼ BY 13 ¼ BY 1 ⅜ INCHES(. PLACE RACKS ON SHEET PANS (18 BY 16 INCHES). PLACE RACKS ON SHEET PANS (18 BY 26 INCHES).

COOK IN 450 F. TO 500 F. OVEN TO DESIRED DEGREE OF DONENESS (SEE BELOW).

DO NOT TURN STEAKS. IF CONVECTION OVEN IS USED, OMIT BRUSHING WITH SALAD OIL

OR MELTED SHORTENING. COOK IN 400 F. OVEN TO DESIRED DEGREE OF DONENESS.

Recipe Number: L00700

SERVING SIZE: 1 STEAK

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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