Americandinner
Good Steak
From The Monmouth Baptist ladies' cook book, 1907
Serves 1
Presented as published in 1907. 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 The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 17. The excerpt below is the record exactly as published.
GOOD STEAK. Mrs. W. P. Smith. In the first place buy good steak — porterhouse — have it cut two inches thick ; remove all the bone and most of the fat, put the steak upon a heavy hard wood block and with an iron beater bring the meat to one- half an inch in thickness. For a gridiron use a large double bread toaster ; place the steak upon one side, adjusted to the thickness you desire it when broiled; close down the other half of toaster, pushing the slide up, to fasten the meat at the proposed thickness, place this over a bed of very hot coals for about ten seconds — this seals the surface and prevents the juices runn- ing— turn it and cook the other side done, slightly browning it ; then turn the first side and cook that the same — steak should be broiled quick, and is best if not overdone, but so that when cut 'tis very juicy and a lit- tle red in center. Remove steak to a hot platter, sea- son with salt and pepper, and place about the surface 40 MEATS small pieces of butter
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