Broiled Steak
From The household cook book, 1902
Serves 1
The juice of a good steak is inside of it, not a gravy in the dish.
Presented as published in 1902. 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 cook book (1902) by Smiley, James B[ethuel],, page 100. The excerpt below is the record exactly as published.
Broiled Steak. — Grease the gridiron with suet. Have it hot. Put on the steak over hot coals. In a moment, when the steak is colored, turn it over. Watch and turn frequently. Do not let out the juice by sticking a fork in it. Remove to a hot platter. Sprinkle well with salt and pepper and butter well
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