Broiled Beefsteak
From The household (of the Detroit free press), 1886
Serves 1
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 437. The excerpt below is the record exactly as published.
BROILED BEEFSTEAK. To cook a good, juicy beefsteak, never pound it, but slash it several times across each way ; have a nice, bright fire and broil as quickly as possible, without burning. Steak should be turned constantly while broiling, and to be rare should not cook over three minutes ; butter and salt after taking up
Cook this with the app: pantry check, scaling, and the assistant.