Broiled Beefsteak

Ingredients

• Never wash a steak unless it has fallen in the dirt
• about half a teaspoonful of salt
• a third as much pepper for a large steak
• a liberal tablespoonful of butter

Method

1. 1

   Prepare a hot fire and place the steak on the broiler.

2. 2

   Cook for two minutes, then turn and cook the other side.

3. 3

   After ten minutes, check for doneness.

4. 4

   Rub the steak with butter and sprinkle with salt and pepper before serving hot.

As published

This recipe was extracted from Cookery for beginners (1884) by Marion Harland, page 11. The excerpt below is the record exactly as published.

Never wash a steak unless it has fallen in the dirt or met with other accident In this case cleanse quickly in cold water and wipe perfectly dry before cooking. Have a clear hot fire and do not uncover that part of the stove above it until you have adjusted the steak on the broiler. If you use the ordinary iron gridiron, lay the meat on it the instant it goes over the fire, but have it already warm and rub the bars with a bit of fresh suet 66 COOKERY FOR BEGINNERS. When the meat has lain over the coals two minutes and begins to "sizzle," turn it and let the other side cook as long. Watch it continually and turn whenever it begins to drip. Do this quickly to keep in the juices. If these should fall in the fire in spite of your care, lift it for an instant and hold over a plate or dish until the smoke is gone. Broiled meats flavored with creosote are not uncommon, but always detestable. The knack of boiling a steak well is to turn it so often and dexterously that it will neither be smoked nor scorched. Ten minutes should cook it rare, if the fire is right and the steak not very thick. Cut with a keen blade into the thickest part when the time is up. If the heart is of a rich red- brown — not the livid purple of uncooked flesh, carry broiler and meat to a table where stands a hot dish. Lay the steak on this. In a saucer have a liberal tablespoonful of butter cut into bits, and with these rub both sides BROILED MEATS. 67 of the smoaking steak, leaving unmelted pieces on the top. Sprinkle it also on both sides with pepper and' salt — about half a teaspoon- ful of salt and a third as much pepper for a large steak

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