Broiled Beefsteak

Ingredients

• whole piece of meat
• spread both sides with butter
• sprinkle with salt
• sprinkle with pepper

Method

1. 1

   Wipe steak with a damp cloth, refrigerate.

2. 2

   Grease a broiler with beef fat, heat it, place steak on it, and hold near coals.

3. 3

   Turn every 12 seconds for about 8 minutes, or until browned.

4. 4

   Just before finishing, season with salt and pepper.

5. 5

   Serve on a hot platter with butter and garnish.

Nutrition per serving

As published

This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 76. The excerpt below is the record exactly as published.

BROILED BEEFSTEAK 187 An advantage as a dessert is the fact that it may be prepared early and is out of the way when the rest of the dinner is cooking. Notes In making coffee jelly at home, the coffee which is left from breakfast or dinner may be used. Read lessons on coffee and lemon jelly in first-year course. Attention should be called to both methods of making coffee. Before pupils start to make the coffee, they should put the gelatine soaking. If it soaks longer it dissolves much more easily in the boiling Uquid. Order op Lesson 1. Experiments to see the effect of cold water and hot water on gelatine and the effect of cooking on the solution. 2. Discussion of recipe. 3. Practice. 4. Three forms of gelatine. Source of each, with special attention to source of gelatine and general principle of its manufacture. 5. Purchasing of gelatine in two forms ^ granulated and shredded. The advantage of the former is that it softens and dissolves more quickly. 6. Variation of recipe. Either lemon or coffee jelly may be made. BROILED BEEFSTEAK Lesson XXXII When the whole piece of meat is to be eaten, it must be cooked so as to retain all the juice. To do this expose it for a short time to intense heat, to 188 DOMESTIC SCIENCE harden the albumen on the outside and so seal up the juices, and then reduce the temperature to complete the cooking of the juice. A Good Beefsteak. The lean of good beef is firm, elastic, dark red when first cut, and bright red after exposure to the air. Really tender cuts are fine- grained and mottled with fat. Straw-colored fat extends over the rib and loin cuts. The suet is white and crumbly. The best cuts for broiling are steaks from the loin of beef (short, porterhouse and sirloin). Method of Broiling Beefsteak. When the steak is brought to the house, take it from the paper, wipe off with a damp cloth, place it in the refrigerator or in a very cool place. If a coal stove is in use, have the coals hot but without flame or smoke. Grease a broiler with beef fat, have it hissing hot, place the steak on it, and hold it near the coals. Count ten slowly, turn the broiler and hold the other side down for some time. Then turn every 12 seconds for about H minutes, or until the outside is well seared. Now hold farther from the fire and turn imtil the steak is brown, or longer if it is liked well done. Just before finishing browning, sprinkle with salt and pepper, and turn once, so that the seasoning will cook in. Have ready a hot platter. Place the steak on it and spread both sides with butter

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