| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
100 |
Servings |
INGREDIENTS
| 47 |
lb |
BEEF STRIP LOIN STEAK |
| 1 |
lb |
SALAD OIL, 1 GAL |
|
|
MEDIUM..6 MIN. TEMPERED |
|
|
WELL DONE.7 MIN. : |
| 100 |
|
400 F. RARE….5 MIN. BONELESS, |
INSTRUCTIONS
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
STEAKS OVEN TEMPERATURE TIME BEEF, STRIP LOIN,
CONVENTIONAL OVEN 450 T0 500 F. RARE....18 MIN. BONELESS, MEDIUM..20
MIN. TEMPERED WELL DONE.23 MIN. 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 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: L00703 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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