Pan-Broiled Steak or Chops
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 2
Cooking time is 5-7 minutes for an inch thick.
Presented as published in 1901. 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 standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 23. The excerpt below is the record exactly as published.
Pan=Broiled Steak or Chops. — Buy tender meat. Trim off all the fat possible. Heat a frying-pan very hot, so that it hisses if a little water is dropped in. Lay in the meat, count ten, and turn ; count and turn again, and so on until the meat is cooked. A steak or chops one inch thick will require from five to seven minutes. Season and serve in the same manner as broiled meats. Beefsteak Smothered in Onions. — Season the steak with salt
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