Broiled Steak

Ingredients

• Steak that is to be broiled should be tender
• Sprinkle with salt on both sides and pepper if desired
• spread with butter

Method

1. 1

   Trim off the outside skin and superfluous fat, and wipe the steak with a cloth wrung out of cold water.

2. 2

   Grease a hot griddle with a little fat from the steak.

3. 3

   Place the steak on the griddle and turn every few seconds for the first minute.

4. 4

   After browning, reduce heat and finish cooking slowly, turning occasionally.

5. 5

   Serve on warm plates.

As published

This recipe was extracted from Simple cooking of wholesome food for the farm home (1913) by Jessie Pinning Rich, page 4. The excerpt below is the record exactly as published.

Broiled Steak. — Steak that is to be broiled should be tender. Trim off the outside skin and superfluous fat, and wipe the steak with a cloth wrung out of cold water. Grease a hissing hot griddle with a very little of the fat from the steak. Place the steak on the griddle and turn every few seconds for the first minute. Do not stick the fork into the lean, juicy part, as the juice will leak out of the hole thus made. After the steak has begun to brown, reduce the heat and finish cooking with a slow Simple Cooking of Wholesome Food for the Farm- Home 9 fire, turning occasionally. Steak one inch thick will require six minutes if liked rare, seven or longer if liked well done. Sprinkle with salt on both sides and pepper if desired, place on a hot platter, spread with butter

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