Broiled Beefsteak

Ingredients

• the steak
• bits of butter
• a liberal sprinkling of pepper
• a liberal sprinkling of salt

Method

1. 1

   Cut steak about 0.75 inches thick, trim off tough parts, and do not wash.

2. 2

   Prepare by pounding if tough.

3. 3

   Broil without seasoning first, then dip in melted butter if lean.

4. 4

   Cook for 7-12 minutes, depending on desired doneness.

5. 5

   Serve immediately on a hot platter with butter, pepper, and salt.

6. 6

   Garnish with fried potatoes or vegetables.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 349. The excerpt below is the record exactly as published.

Broiled Beefsteak. — The tenderloin, porterhouse and sirloin steaks are choicest and most expensive, but the flank steak is con* sidered a rare bit, and the rouna and rump steaks are more nutri« tious and better flavored. * Have the steak cut about three-fourths of an inch thick ; trim ofi" tough outer skin, gristle and bits of suet, which will melt and drip into the Are and smoke the meat, but never wash a freshly cut steak, wiping with a damp cloth instead, if neces- sary. If sure that steak will be tender, do not pound or chop it ; if a little tough some pound just enough to break tne fiber, but it is bet- ter to hack with a sharp knife each way, not cutting quite through. When thus prepared care must be taken in placing the steak to broil to gather it up in compact shape or it will not look well when served. Never salt or pepper steak before broiling, for reasons heretofore given, but if very lean dip into melted butter. For complete direc- tions as to broiling see Broiled Meats. Inexperienced cooks will need to try the steak to know when it is done ; make a small clean cut in center with sharp knife and if the inside is purple and raw looking it must be cooked longer, but if a bright red just verging on brown, with nicely browned edges, it is done. Only the mere out- side should be browned for a well-broiled steak, which should be cooked in from seven to twelve minutes, as wanted rare or well done. Some like steak cut from an inch to an inch and a half thick, which will require longer cooking. Instead of seasoning by sprinkling with pepper and salt and putting bits of butter over the steak, have the butter placed on hot platter on which it is to be served, with a liberal sprinkling of pepper

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