| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
100 |
Servings |
INGREDIENTS
| 47 |
lb |
BEEF STRIP LOIN STEAK |
| 1 |
lb |
SHORTENING; 3LB |
INSTRUCTIONS
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 INCHS). COOK IN 450 F. TO 500 F. OVEN TO DESIRED DEGREE OF
DONENESS (SEE BELOW). DO NOT TURN STEAKS.
BEEF, STRIP LOIN, CONVENTIONAL OVEN .. 450 TO 500 F. .. RARE.....18
MIN.
BONELESS, TEMPERED MEDIUM...20 MIN.
WELL DONE 23 MIN.
CONVECTION OVEN .... 400 F. RARE.....14 MIN.
MEDIUM...15 MIN.
WELL DONE 16 MIN.
NOTE: FOR CONVECTION OVENS, OMIT BRUSHING WITH SALAD OIL OR MELTED
SHORTENING. PLACE ON RACKS IN PANS (SEE VARIATION 1.) COOK IN 400 F. OVEN
TO DESIRED DEGREE OF DONENESS (SEE BELOW).
Recipe Number: L00705
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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