Fried Steak
From Home dissertations, 1891
This method retains the juices and flavors better than broiling.
Presented as published in 1891. 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 Home dissertations (1891) by Tilton, E. Stevens Mrs., page 86. The excerpt below is the record exactly as published.
two steaks with a napkin, rub a little salt and black pepper on them, and lay them in the frying-pan, with meantime a platter and a lump of butter waiting in the oven. In a minute the steaks are ready to be turned, as the point is to brown them on both sides as quickly as possible, and so retain the juice and flavors that are, alas, too often sizzled away on the bars of a gridiron. In four minutes the steaks are done sufficiently for most people — they are cut a trifle thinner than for coal-broiling, — and are placed on the platter with another bit of butter on top and kept closely covered for a few moments. And hereby hangs a tale: One member of my family for a long time scoffed at these "fried" steaks, and would none of them. One day a thought struck me. I heated the iron potato-masher to a lively shade of color, and applied it to the top of a tempting "porter-house," burning bars across it after the manner of a broiler. The relish with which this steak was devoured by the biased individual, and his wonder that people would submit to fried steak
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