Broiled Beef Steak

Ingredients

• The cuts for broiling are porterhouse, sirloin, tenderloin, and rump or round.
• rub it with suet.

Method

1. 1

   Prepare hot coals and heat the gridiron.

2. 2

   Pound the thick steak to tenderize, place it on the gridiron without salt, cover with a tight fitting sheet iron cover, and warm the platter.

3. 3

   Turn every three minutes until cooked.

Nutrition per serving

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 17. The excerpt below is the record exactly as published.

broiled beef steak. In selecting beef it should be of a clear, red color, of a fine grain, the fat firm and of a yellowish white. The best pieces for roasting are the ribs, sir- loin and pin bone. Always examine a piece of meat to be sure there is nothing foreign on it, such as specks of dirt, hairs, etc. Do not wash it if you can help it, but wipe it with a damp cloth. To Roast Beef. Rub the salt well in the roast; pepper, and sprinkle well with flour with your seive. Put it on the rack in the bottom of a sheet iron baking pan, the skin side up, do not turn it over, but turn your pan around. When it begins to brown, put a cup of water in the pan. Baste your meat with the drippings (that is, take a spoon and dip the gravy on the meat) every fifteen minutes. Have the oven quite hot at first and then more moderate, but have it boiling hot, adding water if it boils dry; do not let it burn. It must always be rare inside and a bright red (not whitish) when sufficiently cooked and well browned and crisped on the outside. A roast of two ribs will cook in one hour, if oven is right heat. A rack is made of sheet iron to fit loosely in the pan, the two sides bent down three-fourths of an inch, to stand on, to hold the meat up from the juices, and full of holes the size of a penny. Put only a little water in at a time, so as not JO The Queen Cook Book to steam the roast, which will make the meat whitish. Take it up when cooked to your liking, the gravy being browned, pour off the excess of fat, if there is too much fat, and add water according to the quan- tity of meat; salt and thicken with flour as thick as thick cream. One great beauty of all meats is to have the right proportion of salt, and not have it taste of salt. To be a good cook you must taste and see. Beef roasted in front of an old-fashioned fire-place has a finer flavor than in a oven. Yorkshire Pudding. I quart sweet milk Salt, even teaspoon 8 even tablespoons flour, 6 eggs sifted twice This pudding is to be cooked and eaten with this previous roast. Beat the eggs very light separately, stir the yolks and salt in the milk, then stir the milk gradually in the flpur beating it eight minutes. Then add the beaten whites. Thirty minutes before the roast is done take it out of pan, and the rack out, pour the gravy out, and pour the pudding in the meat pan, lay wires three or four across the top of pan on which place the meat. Do this as quickly as possible and place in quite hot oven again for twenty-five or thirty minutes. In the meantime prepare your meat-gravy for table, as everything else must be ready for table when the pudding is baked. Take up the meat and slide the pudding out on a platter, cut it in squares when helping. Keep it hot till after carving is done. This is enough for eight or ten persons. If there are only four or five persons, make half of it. Fillet of Beef. The fillet is the tenderloin of beef. They are of vari- ous sizes, and weigh from three to eight pounds. The Queen Cook Book Jl Make gashes in it and insert several finger strips of nice fat salt pork; cut off the rind. Take off the thick sinewy skin from the tenderloin. Salt, pepper and flour it, put a little suet and a few strips of pork in bottom of pan and a small cup of stock, or hot water to baste it with. It will bake in three-fourths of an hour; serve with any sauce or catsup you have, with Saratoga or Julien potatoes. Beef ala Mode* Take a slice about four inches thick from the round of beef, it may weigh seven or eight pounds, remove the bone, have ready finger strip, of nice fat salt pork, and some nice turkey dressing (stuffing of bread) cut deep gashes into the meat, but be careful not to cut through, rub on the salt. Mix a half teaspoon of black pepper, same of cinnamon, quarter of a teaspoon of mace, the same of cloves, and rub them into the meat on both sides, sprinkling a little in each gash. Put one piece of pork and as much of the dressing, as it will hold when rolled up. (Add onion and parsley to the dressing if you like and vinegar.) Mix three table- spoons of vinegar with three of butter and moisten well both sides of the meat, then roll it together and fasten around it a piece of sheer muslin, sewing up the ends. Let stand over night. Then put two large tablespoons of butter into a pan, and when melted and hot, add one onion, one carrot and one turnip cut into slices; stir the whole until lightly browned, then add two tablespoons of vinegar, two bay leaves, a sprig of parsley, and two quarts of boiling water or stock; let the whole boil two minutes; then put in the beef and one knuckle of veal well cracked. Put on the cover to keep in the steam, and p~ t in the oven and bake slowly for six hours, oven quite hot, When done take 52 The Queen Cook Book out the meat and stand away to cool. Strain the liquor, add salt and pepper to taste, and turn into a square dish to harden. This will make a jelly of a bright amber color. Serve the meat cold with squares of the jelly around it. Garnish with parsley. Serve with any meat sauce or mayonnaise sauce. In winter this will keep at least two weeks in a cold place, cov- ered. Broiled Beef Steak The cuts for broiling are porterhouse, sirloin, ten- derloin, and rump or round. First, plan to have good hot coals; heat the gridiron made of wire; rub it with suet.

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