Sysco Culinary Corner_Striploin Steaks

Healthcare & Senior Living Culinary Corner WITH CHEF FRANK MERRILL PRODUCT

SUPC

Steak Striploin Cali Cut 4oz

7443846

Elevate your menu with the rich flavour of striploin steak —tender, wellmarbled, and steakhouse-quality.

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Raw, vacuum-sealed, cleaned, and pre-portioned to save prep time and labour Pull out only what you need to control costs Consistent tenderness and flavour for reliable center-of-plate quality

Conveniently portioned for senior living, it delivers premium results with efficiency and consistency—ideal for upscale retirement dining while staying within budget targets.

Steak Prep Ready to cook for steakhouse-quality entrees, sandwiches & bowls.

• Let steak rest at room temperature for ~30 minutes to prevent tightening • Pat dry for a better sear • Season generously with salt and pepper just before cooking to retain moisture

Grill Setup & Cooking • Preheat grill to high heat • For crosshatch marks: place steak at 12 & 6, rotate to 10 & 4 after 30 seconds to create a diamond pattern • Use two-zone cooking: high heat for sear, cooler side to finish to desired doneness • Clean and oil grates after each service to prevent sticking

PRODUCT Steak Striploin Cali Cut 4oz

SUPC 7443846

Cooking to Doneness

• Flip once after crosshatch marks are set • Use a thermometer for accuracy • Medium-rare target: 130–135°F (54–57°C) • Pull steak 5–10°F early; temperature will rise during resting

Resting & Finishing • Rest steak 5–10 minutes • As the juices release, they will then be reabsorbed adding tenderness • Flip in-between resting to baste each side • Add a small piece of butter for increased flavour

Serving Ideas • Slice against the grain to enhance tenderness • Pair with grilled vegetables, roasted potatoes, or a fresh salad • Serve immediately for best quality • For residents who prefer less visible pink, finish with a rich demi-glace or mushroom gravy

PRODUCT

Steak Striploin Cali Cut

SUPC

7443846

Grilled Striploin Steak with wild mushroom demi glace sauce

INGREDIENTS • 50 x 4 oz steaks

Yield: 50

• 125 ml canola oil • Pinch of salt & pepper • 1.5 L demi-glace sauce (prepared)

Serving: 4 oz

• Optional: Dehydrated mushrooms for sauce (soaked, strained, chopped)

PREPARATION 1. Remove steaks from refrigeration 20–30 minutes before cooking.

2. Lightly coat with oil.

3. Season with salt & pepper.

4. Grill or pan-sear to desired doneness.

5. Rest for 5 minutes before serving.

6. Optional: spoon mushroom demi-glace sauce over steal. Garnish with thyme is desired.

Featured Product Steak Striploin Cali Cut SUPC: 7443846