Mr. Steak Restaurants...

Stumbled across your forums while searching for something else and thought I'd chime in about Mr. Steak. I find the memories interesting. I was 16 when started for Mr. Steak, in the Boulder, CO store, which was also well up the ranks in the chain. I started as a dishwasher, eventually became the head cook, and then at 19 ended up working for Corporate in the Operations Department. I was in every store Mr Steak had in Oklahoma and Texas with the exception of one of the two in Houston, I only visited that one every once in a while I managed the other. Had a bit of experience under my belt when I finally left the company in 1972.
I was also a big fan of the Finger sandwich and the Continental. I still make the Continental, my version anyway, and it's pretty darn close, as far as my memory goes. I still make the Black Russian, Reubens of course, I still do the Teriyaki marinade, and I keep threatening that I will again resurrect the Blue Cheese dressing from memory, it was excellent.
When I was there, we made the kebob & Teriyaki marinade, cocktail sauce, tartar sauce, and the blue cheese dressing from scratch. The other salad dressings and the gravy for the mashed potatoes were 'canned'.
Some memory items:
Around 285 stores nationwide in about 1970
Meat was cut/portioned/frozen at Monfort in Greeley, CO (over 250,000 lbs/week) any stores that cut there own were working outside of franchise guidelines
Mr. Steak Corp had the world largest freezer at the time.
Black Russian was the hamburger patty served open faced on Black Rye (hence black russian) with melted swiss then sauteed onions.
Continental was supposed to always be served on light rye. To make your own, two patties, some shredded swiss, fresh mushrooms, but add a tiny dab of butter before assembling, that helps create that juice.
Teriyaki  - Soy sauce, garlic powder, brown sugar, water, simple
Kebob marinade - as in an earlier post, but no catsup, red wine vinegar is what was in it.
Blue cheese dressing: Sour cream, blue cheese crumbles, buttermilk, and it had a touch of MSG. The secret was letting it age a bit after it was put together.
Some of the dinner menu: Frontier steak 7oz, Mr Steak Sirloin 8oz, Filet Mignon 8 & 6oz, New York, 8 & 10 oz, T-Bone 12 & 16oz, Sirloin, 8 & 10oz, Chuckwagon (8oz ground sirloin) and let's not forget the Steak and Lobster which was the Frontier with two rock lobster tails and the Honey Dip't fried chicken.
Was I programmed or what? Heck, I still eat my Cheerios out of a Mr Steak chef salad bowl I still have. Anyway, enough prattling, feel free to ask me anything, unless you're a still angry former employee of mine. I'm sure there are still some out there looking for me.
Strider

I was a waitress at the Mr. Steak in Toledo, OH in the 70's.  My sister worked there too.  Still have a picture in my mini chefs hat.  Hated those uniforms, but the ugly brown ones that followed were worse.  I dated one of the cooks, at the time, who gave me the Kebob marinade recipe, but the receipe needs conversion as the amounts are huge.

Could you share the kabob marinade recipe that you have? Please email to me at Ross@Gilbertson.org

Thanks!!!!

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I Worked at a Mr.Steak Restaurant 

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there are a few recipes there

I worked at the Mr.Steak in Henrietta NY in the late 70's and cant remember the teriyaki recipe but I know it had soy sauce,pineapple juice,worshestershire sauce ect... Do you know the recipe?