Broiled Steak

Ingredients

• Top of the round
• Porterhouse steak
• Sirloin steak
• T-bone or short steak
• Thickness: One to one and a half inches.

Method

1. 1

   Trim, remove superfluous fat; rub granite or iron pan with a little fat; place under hot gas in broiling oven; in 4 minutes turn, or rub a broiler with a little fat; prepare a bed of coals (glowing red); place meat in broiler directly over coals; when seared on under surface, turn; then turn every 2 or 3 minutes.

2. 2

   Test when done: Brown on surface, puffed up and elastic in appearance; when cut there should be a thin crust, and the rest should have an even, red color.

As published

This recipe was extracted from A handbook of home economics (1912) by Etta Proctor Flagg, page 13. The excerpt below is the record exactly as published.

Broiled Steak Meat: Top of the round. Porterhouse steak. Sirloin steak. T-bone or short steak. Thickness: One to one and a half inches.

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