Name: Grilled Steak
Ingredients: 47 lb BEEF STRIP LOIN STEAK

How may a young man know whether he is called or not? That is a weighty inquiry, and I desire to treat it most solemnly. O for divine guidance in so doing! That hundreds have missed their way, and stumbled against a pulpit is sorrowfully evident from the fruitless ministries and decaying churches which surround us. It is a fearful calamity to a man to miss his calling, and to the church upon whom he imposes himself, his mistake involves an affliction of the most grievous kind.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats			100	Servings

INGREDIENTS

BEEF STRIP LOIN STEAK

INSTRUCTIONS

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.....6 MIN.
BUTT, BONELESS,               STEAKS                 MEDIUM...7 1/2 MIN.
TEMPERED                                             WELL DONE 9 1/2 MIN.
  :
NOTE: STEAKS MAY BE COOKED IN AN OVEN AS SHOWN BELOW.
OVEN         TEMPERATURE             TIME
BEEF, TOP SIRLOIN  CONVECTIONAL  450 TO 500 F...      RARE.....20 MIN.
BUTT, BONELESS,     OVEN                             MEDIUM...22 MIN.
TEMPERED                                             WELL DONE. 24 MIN.
  :
CONVECTION    400  F. .......      RARE.....14 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 1/4 BY 13 1/4 BY 1 3/8 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, http://www.erols.com/hosey.

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