Pan Broiled Steak

Name: Pan Broiled Steak
Yield: 2 servings
Ingredients: Wipe meat with damp cloth; grease well with beef fat, butter, or lard; add a little water to grease in pan

From The Twin-city housewife, 1920

Serves 2

For well done, cook slowly.

Presented as published in 1920. 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 Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 24. The excerpt below is the record exactly as published.

Pan Broiled Steak Wipe meat with damp cloth but do not wash. Gash tough skin around edges so it will not draw up. Have frying pan smoking hot, grease well with beef fat, butter, or lard. Sear first on one side then on the other to prevent juice escaping. Keep turning so it will not get too brown before inside is cooked, but try to stick fork in fat or near bone so as not to let juice escape. If wanted well done cook very slowly. Put meat on hot dish, add a little water to grease in pan

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