To Broil a Steak
From The art of cookery, 1899
Serves 1
Steak should not be seasoned before broiling to retain juices.
Presented as published in 1899. 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
- a steak
- a small quantity of butter
- salt
- pepper
Method
Trim the steak, grease the broiler, and adjust the meat to fit.
Sear one side close to the coals, then turn and sear the other side.
Turn frequently to cook evenly and prevent drying out.
Cook for 8-12 minutes depending on desired doneness.
Serve on a warm platter with butter, salt, and pepper.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 11. The excerpt below is the record exactly as published.
To Broil a Steak. — Trim neatly by removing with a sharp knife the outer skin and superfluous fat. Fill the broiler compactly, after greasing it, adjusting the meat to the size of the griddle-hole of the stove. Hold close down to the coals or blaze an instant until the under surface of the meat is seared. Turn and sear the other side in a similar manner. Then, by frequent turnings, allow the inside to cook gradually, and the outside to brown nicely without becoming hardened. The intense heat applied to the under surface of meat in broiling drives the juices toward the opposite surface, and unless the broiler is turned frequently enough to keep both surfaces well seared the juices will be forced out and the meat rendered dry, tough, and innutritions. Some like steak rare, others well done, and tastes dif- fer so widely that the exact time necessary for broiling a steak cannot be given. A steak an inch thick will cook rare in eight minutes, medium in ten minutes, and well done in twelve minutes, and during the process of cook- ing the broiler should be turned at least twenty times. A thinner steak requires a shorter, and a thicker steak a longer time to broil. One can determine the condition of a steak pretty correctly in this manner : Press upon it with the point of a spoon or a dull knife blade. If the resistance to the pressure is firm the steak is un- cooked. If the resistance is slight the steak is rare. If there is no resistance it is well done. When a steak is sufficiently cooked it should be served at once. The usual method of serving a steak is to lay it on a warm platter upon which has been placed a small quantity of butter, salt, and pepper
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