Beefsteak Fried

Ingredients

• steak, not more than 1 inch thick
• very little lard
• a little nice butter
• pepper to taste
• salt to taste

Method

1. 1

   Cut steak into palm-sized pieces.

2. 2

   Heat a clean pan with lard or steak fat.

3. 3

   Cook steak until brown, turning once.

4. 4

   Remove when done, spread with butter, season with salt and pepper, and pour gravy from the pan over it.

As published

This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 85. The excerpt below is the record exactly as published.

BEEFSTEAK FRIED. Take either porterhouse, tenderloin or sirloin steak, not more than I inch thick, and remove the bone. Cut it into pieces about the size of the palm of your hand. Have your pan perfectly clean, and put it over the fire with very little lard, or, what is better, the fat of the steak. On no ac- count use butter. Have the pan quite hot, but not smoking. If the pan smokes the grease is burning, which will spoil the flavor of your steak. Remove the pan and wait a little. Have it jUst hot enough to siss, but not to smoke. Now put in your steak, and turn just as often as it shows brown — once only. Never turn a steak more than once, and do most of the cooking on the second side, leaving it a few minutes for those who like 256 DOMESTIC GUIDE. it rare ; longer for those who Hke it better done. But don't allow it to stay in the pan one second after it is done enough. Remove it to the platter, spread a little nice butter

Cook this with the app: pantry check, scaling, and the assistant.