Porterhouse Steak for One

Ingredients

• a pound porterhouse steak
• butter to sauce
• 1 dish of potatoes
• condiments

Method

1. 1

   Cut the porterhouse steak from the loin about an inch thick.

2. 2

   Trim the flank and back bone for a neat appearance.

3. 3

   Brush with butter and broil for 6 to 10 minutes as ordered.

4. 4

   Serve with a border of chip or fried potatoes.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 21. The excerpt below is the record exactly as published.

dish for potatoes and -Jcfor lard to fry, or 100 dishes potatoes free with meat orders for $1. 43— Porterhouse Steak For One. Price in first-class restaurants 65c, including bread, butter, potatoes and condiments. The porterhouse cut is the middle or best part of the loin beginning an inch or two from where the filet begins near the last rib and extending back till the round bone at the point of the hip is struck. The porterhouse steaks are slices sawn clear through, taking both bone, upper loin and tenderloin. They cannot well be cut weighing less than a pound and gene- rally run from that to a pound and a half according to size of beef. A loin yields from 8 to 12 such steaks depending upon the thickness. The butchers sell such steaks at 25c per pound retail. Having cut the steak from the loin about an inch thick cut off part of the thin strip of the flank so as to leave about 3 inches length attached, chop off half the depth of the back bone to give a neat appearance without taking all the bone away, and carefully sever the out- side edge to prevent drawing up while broiling. Brush over with the butter brush and broil from G to 10 minutes or- as ordered. Serve with a border of chip or fried potatoes. Cost of material — IJlbs meat (by the loin) 25c, butter to sauce

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