| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 100 | Servings | ||
INGREDIENTS
| 44 | lb | BEEF STRIP LOIN STEAK |
INSTRUCTIONS
1. PREHEAT GRILL; LIGHTLY GRESED WITH SHORTENING GRILL STEAKS TO DESIRED DEGREE OF DONENESS. GRILL STEAK TYPE WEIGHT MEASURE TEMPERATURE TIME FOR EACH SIDE BEEF, RIBEYE ROLL, 47 LB 100 375 F. .... RARE.......6 MIN. BUTT, BONELESS, STEAKS MEDIUM.....7 1/2 MIN. TEMPERED WELL DONE..9 1/2 MIN. METHOD: PREHEAT GRILL; LIGHTLY GREASE WITH SHORTENING. GRILL STEAKS TO DESIRED DEGREE OF DONENESS (SEE ABOVE). NOTE: 1. SEE RECIPE NO. A-2 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. THIS WILL CAUSE STEAKS TO DRY OUT AND BE TOUGH. NOTE: 5. ONLY APPROXIMATE TIMES ARE GIVEN. SLIGHT VARIATIONS IN THICKNESS AND GRILL TEMPERATURE VARIATIONS AFFECT TIMING. Recipe Number: L00706 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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