Broiled Steak
From Canadian cook book, 1924
Cooking times are the same as for pan-broiling.
Presented as published in 1924. 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 Canadian cook book (1924) by Nellie Lyle Pattinson, page 9. The excerpt below is the record exactly as published.
BROILED STEAK. 1. Wipe meat with a damp cloth. 2. Trim off superfluous fat. 3. Heat frying-pan; grease sHghtly with piece of fat on the end of a fork. 4. When pan is very hot, put in the meat. 5. Sear on both sides; reduce heat. 6. Turn every 2 mins. until cooked. 7. Season with salt and pepper when partly cooked. 8. As meat is cooking, pour off fat that collects in pan. 9. Serve with Brown Gravy, Mushroom Sauce or Lemon Butter. Time- Steak, 1 inch thick, rare, cook 5 to 7 mins. Steak, 1 inch thick, medium, cook 6 to 8 mins. Steak, 1 inch thick, well done, cook 8 to 10 mins. BROILED STEAK. 1. Wipe meat; trim off extra fat. 2. Heat a broiler: rub over with fat. 3. Place meat in broiler; broil over glowing coals or in the broiling oven of a gas or electric range. 4. Sear meat on both sides, then reduce heat; turn every 2 minutes. 5. Season when partly cooked.
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