Broiled Strip Loin Steak Matre dHtel

Yield: 10 portions U.S.

Metric

Ingredients

Procedure

to taste to taste as needed

to taste to taste as needed

Strip loin steaks, boneless, 10-12 oz (300-350 g) each Salt

Black pepper Vegetable oil

1. Trim steaks as necessary, leaving a thin layer of fat on the edge.

2. Season the steaks to taste with salt and pepper. Brush lightly with oil.

3. Place the steaks on a preheated grill or broiler.

4. When the steak is about one-fourth done, turn it about 60-90 degrees to grill-mark it (see Figure 11.6).

5. When the steak is half-done, turn it over and complete the cooking to the desired doneness. If turning with a fork, pierce the fat, not the meat, or juices will be lost.

5 oz 150 g Maître d'Hôtel Butter 6. Remove the steaks from the broiler and immediately place on

(p. 179) a hot plate. Top each steak with a '/¿-oz (15-g) slice of seasoned butter.

Per 8 ounces:

Calories, 550; Protein, 60 g; Fat, 33 g (55% cal.); Cholesterol, 185 mg; Carbohydrates, 0 g; Fiber, 0 g; Sodium, 250 mg.

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