Broiled Steak
From Durham cook book ..., 1921
Recipe by Mrs. D. P. Parker.
Presented as published in 1921. 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 Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 6. The excerpt below is the record exactly as published.
BROILED STEAK. Select a sirloin or porterhouse steak one inch thick. Place upon broiler nearly red hot and sear both sides well, then reduce heat and cook slowly five minutes turning often. Have platter hot with plenty melted butter
Cook this with the app: pantry check, scaling, and the assistant.