Having started with one small steakhouse, Golden Corral Corporation has grown into one of the nation's strongest family restaurant chains. The ability to adapt to changing tastes allowed Golden Corral to continue growing during the 1980s and 1990s as changes in eating habits and increased competition brought drastic change to the family steakhouse business. Success continued in the 2000s as well--by 2003 the company operated and franchised 467 restaurants throughout the United States, serving 167.5 million guests that year.

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Bacon Wrapped Steaks



BACON WRAPPED STEAK
Golden Corral Copycat Recipe

Serves 6


12 bacon strips
1 teaspoon rubbed sage
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried savory
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt
6 beef tenderloin steaks (1 to 1-1/2 inches thick and 6 ounces each)


Place six bacon strips at a time, on a microwave-safe plate lined with paper towels. Cover with another paper towel; microwave on high for 2-3 minutes or until partially cooked.

In a small bowl, combine the sage, rosemary, savory, pepper and salt; rub over steaks. Wrap two strips of bacon around sides of steaks and secure with toothpicks.

Broil 3-4 in. from the heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium, 160 degrees; well-done, 170 degrees). Discard toothpicks.




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