| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
100 |
Servings |
INGREDIENTS
| 47 |
lb |
BEEF STRIP LOIN STEAK |
| 1 |
lb |
SALAD OIL; 1 GAL |
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, 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 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: 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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