Porter-House Steak

Ingredients

• Cut two slices off the thickest part of a sirloin of beef
• one and a half inches thick
• put two ounces of butter in a sauté-pan
• cut crossways six nice ripe tomatoes
• sprinkle each side with salt
• sprinkle each side with pepper
• take a dozen large and fresh mushrooms

Method

1. 1

   Flatten the steaks slightly, oil, and pepper them.

2. 2

   Grill for 15-18 minutes, turning often.

3. 3

   Fry the tomatoes in butter for 5 minutes with skin down.

4. 4

   Serve steaks with tomato halves and sprinkle with salt and pepper.

5. 5

   For mushrooms, clean, broil for 4 minutes, season, and serve with steaks.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 103. The excerpt below is the record exactly as published.

PORTER-HOUSE STEAK. Cut two slices, one and a half inches thick, off the thickest part of a sirloin of beef, with the fillet or undercut attached to the bone in the same manner as loin-mutton- chops. Flatten these a little with the cutlet-bat, oil, and pepper them slightly ; then grill them on a clear fire for about fifteen to eighteen minutes, taking care to turn them, often as necessary, to prevent burning. Meai.time put two ounces of butter in a sautc-pan, cut crossways six nice ripe tomatoes, lay these in the saut^-pan with the skin downwards, and fry them thus for five minutes without turning. When the steaks are cooked, sprinkle each side with salt, dish them up, and gaiTiish with the tomato halves in the same way as they were cooked. Sprinkle each with a little salt and pepper before serving. Tomatoes cut in two are also grilled^ but must always be kept with the skin under, otherwise they will lose part of their seed and liquor. Porter- House steaks are also served with grilled mush- rooms; in that case take a dozen large and fresh mush- rooms

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