Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freenut-free
Broiled Beefsteak
From Lessons in cooking through preparation of meals, 1912
Serves 1
If kept hot, the cooking will continue too far.
A modern interpretation · AI-generated from the original record
Ingredients
- Wipe, trim off superfluous fat and bone; heat the broiler very hot
- sprinkle with salt
- a little pepper
- spread with butter if desired
Method
Heat the broiler, rub it with fat, and lay the steak on it.
Sear on both sides, then lower the flame and continue cooking.
For a 1-inch thick steak, cook for 5-8 minutes.
Serve immediately.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 10. The excerpt below is the record exactly as published.
Broiled Beefsteak Wipe, trim ofif superfluous fat and bone ; heat the broiler very hot, rub it over with a bit of fat, and lay the steak on it. At first have the gas turned on full force, to obtain the intense heat necessary to the first searing of the meat. Sear the steak first on one side, then the other, and when browned lower the flame and continue cooking. If you have no broiler, heat a skillet sizzling hot, rub over lightly with a piece of fat, and proceed as above. With a coal fire, cook in a wire broiler directly over the hot coals. Turn frequently until the surface is well browned on both sides, then move away from the fire to finish. For a steak i inch in thickness, 5 to 8 minutes are required for its proper broiling, unless it is desired that it be well cooked all the way through, when 10 to 12 minutes will be required. For a steak i^ inches thick, 8 to 10 minutes are required. When done, remove to the serving dish, which should be hot, sprinkle with salt and a little pepper, and spread with butter if desired
Cook this with the app: pantry check, scaling, and the assistant.