Broiled Beefsteak
From Home dissertations, 1891
Serve at once for best flavor.
Presented as published in 1891. 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 Home dissertations (1891) by Tilton, E. Stevens Mrs., page 98. The excerpt below is the record exactly as published.
BROILED. BEEFSTEAK. The first requirement is not so much a tender and juicy steak, though this is always desirable, but a glowing bed of coals, a wire gridiron, — a stout one, with good-sized wires, and double, so that you can turn the steak without touching it. The steak should be pounded only in extreme cases, when it is cut too thick and is " stringy." Attempt noth- ing else when cooking the steak ; have everything else ready for the table ; the potatoes and vegetables dished and in the warming-closet. From four minutes onward is needed to cook the steak. The time must depend on the size, and you can easily tell by the color of the gravy which runs from the steak, when gently pressed with a knife, as to its condi- tion. If the master of the house like it " rare done," it will be safe to infer that it is done enough for him, when there is a suspicion of brown gravy with the red ; if, as is generally the case, the next stage is the favorite one, remove the steak from the gridiron the instant the gravy is of a light brown. Remove it to a platter, pepper and salt to suit your taste, put on small lumps of butter
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Cook this with the app: pantry check, scaling, and the assistant.