| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 100 | Servings | ||
INGREDIENTS
| 47 | lb | BEEF STRIP LOIN STEAK |
| 1 | lb | SHORTENING; 3LB |
INSTRUCTIONS
1. PREHEAT GRILL; LIGHTLY GREASE WITH SHORTENING. GRILL STEAKS TO DESIRED DEGREE OF DONENESS (SEE BELOW). : GRILL STEAK TYPE WEIGHT MEASURE TEMPERATURE TIME BEEF, STRIP LOIN, 47 LB 100 400 F. RARE.......5 MIN. BONELESS, STEAKS MEDIUM.....6 MIN. TEMPERED WELL DONE..7 MIN. : OVEN TEMPERATURE TIME BEEF, STIP LOIN, CONVENTIONAL OVEN 450 TO 500 F. RARE.......18 MIN. BONELESS, MEDIUM.....20 MIN. TEMPERED WELL DONE..23 MIN. : CONVECTION OVEN 400 F. ..... RARE.......14 MIN. MEDIUM.....15 MIN. WELL DONE..16 MIN. : NOTE: 1. SEE RECIPE NO. A00200 FOR TEMPERING GUIDELINES. NOTE: 2. WHEN GRILLING TEMPERED STEAKS, USE ONLY HALF OF GRILL SPACE TO PERMIT HEAT RECOVERY. NOTE: 3. A BROILER MAY BE USED INSTEAD OF A GRILL. FOLLOW MANUFACTURERS' DIRECTIONS FOR COOKING. NOTE: 4. DO NOT HOLD STEAKS IN OVENS, WARMING CABINETS, OR ON GRILLS AFTER COOKING. NOTE: 5. ONLY APPROXIMATE TIMES ARE GIVEN. SLIGHT VARIATIONS IN THICKNESS AND GRILL TEMPERATURE VARIATIONS AFFECT TIMING. NOTE: 6. STEAKS MAY BE PREPARED IN OVEN. USE EQUAL AMOUNT 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 26 INCHES). COOK IN 450 F. TO 500 F. OVEN TO DESIRED DEGREE OF DONENESS (SEE ABOVE). 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: L00704 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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