Steak

Ingredients

• Cut the steak half an inch thick from between the two ribs
• Sprinkle both sides with salt
• Sprinkle both sides with pepper
• oil to prevent outside hardening
• about four ounces of maitre d'hotel butter
• garnish with fried potatoes

Method

1. 1

   Cut the steak half an inch thick from between the two ribs, remove all gristle and fat, and trim in the shape of a flat pear.

2. 2

   Sprinkle both sides with salt, pepper and oil to prevent outside hardening.

3. 3

   Broil ten minutes over a moderate and even fire.

4. 4

   Place about four ounces of maitre d'hotel butter on a dish.

5. 5

   Lay the steak upon it and garnish with fried potatoes, serving either piquant, D'ltalian, or tomato sauce.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 17. The excerpt below is the record exactly as published.

STEAK— Cut the steak half an inch thick from between the two ribs, remove all gristle and fat, and trim in the shape of a flat pear. Sprinkle both sides with salt, pepper and oil to prevent outside hardening. Broil ten minutes over a moderate and even fire. Place about four ounces of maitre d'hotel butter on a dish. Lay the steak upon it and garnish with fried potatoes

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