baked steak
Korry
11/16/06 		I'm making baked steak for 50-60 people. what cut of meat would you suggest, and how much? I thought about putting it in an elelctric roaster and cooking it slow all day (meals at 6pm) does that sound like it would work? thanks for your advice
ellen
11/16/06 		This question just came up- here is what I said- Is thie a Swiss-type steak baked in a sauce or simply an oven-baked/roasted steak? If a Swiss-type, whole round steak would be great,
but if real steak, you would do best with whole sirloin steaks, if you could get them. But this is a custom cut these days, you would need to go to a real meat merket. The wedge bone, even though a larger bone, marks a tastier steak than the pin bone.
If it is a Swiss type steak, the roaster would be an excellent choice and whole round steaks at least 1 " thick a very good meat choice. You will slice after baking.
ellen
11/16/06 		Allow 1 pound raw for each 2 people unless there are a LOT of heavy sides.