Broiled Tenderloin, Sirloin or Porterhouse Steak
From Atlanta women's club cook book, 1921
Serves 1
Recipe by Mrs. J. A. Carlisle.
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 Atlanta women's club cook book (1921) by Atlanta woman's club, page 81. The excerpt below is the record exactly as published.
BROILED TENDERLOIN, SIRLOIN OR PORTERHOUSE STEAK. Select steak from 1 to 1 1/2 ^^ch thick with fresh, juicy ap- pearance ; the fat a creamy white. Wipe dry, cut a few small pieces of fat from steak and dot over it. Place meat on broiler in pan and put under gas flame. Sear each side quickly. This will re- tain juices. Reduce heat to finish cooking, rare or well done as liked. Place on warm platter with melted butter in it, season with salt on both sides. Add 2 tbls. or more of hot water
Cook this with the app: pantry check, scaling, and the assistant.