When serving beef to a large group there is a lot of waste if you go with individual steaks.  A whole sirloin is the answer!  You carve the two inch slabs and serve it like a Chateaubriand.  Everyone gets as much or as little as they want.

Ingredients:

• 1 whole sirloin – around 12 lbs
• yellow mustard
• garlic salt
• pepper

Directions:

1. Trim excess fat.
2. Cut across the grain into two inch thick slab.
3. Score fat around the edge.
4. Spread lightly with mustard.
5. Sprinkle garlic salt and pepper.
6. Grill approximately 10 minuets on each side.
7. Check for doness. 125° rare, 135°medium, 145° well done

Note:  Also see Beef 101, Meat and Poultry Temperature,Grilling Guide, and  3 Touch Tests for Steak Doness on the Blog