Portion Size: 3 oz.
Ingredients: Yields: 8 servings
|2-2 1/2 Pounds sirloin, strip or porterhouse steak (boneless)||Trim all visible fat|
|Seasonings to taste: salt, pepper, or garlic powder|
|Steps:||Directions:||Critical Control Point /Quality Assurance|
|1||Put steak on a cold grid or on a greased hot grids over a shallow greased pan, the top surface of the meat 3 inches from the heat source for a 1 1/2 inch steak.|
|2||Brown the meat on one side, then turn once and brown the other side, allowing about 7 minutes per side for rare and about 8 minutes for medium.||Cook until internal temperature reaches 145 F degrees for 15 seconds|
|3||For a 2 inch steak, place meat 4 inches from heat source; turn more frequently, allowing in all about 9 minutes per side for rare and about 10 minutes for medium. Slice thinly across the grain to serve||Cook until internal temperature reaches 145 F degrees for 15 seconds|