Recipe - Grilled Tenderloin Steaks

44 pound BEEF STRIP LOIN STEAK

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 One half MIN.
TEMPERED WELL DONE..9 One half MIN.
METHOD: PREHEAT GRILL; LIGHTLY GREASE WITH SHORTENING. GRILL STEAKS TO
DESIRED DEGREE OF DONENESS (SEE ABOVE).

NOTE: 1. SEE RECIPE NO. A2 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.