Reference > Farmer's Cookbook > BEEF > Broiled Beefsteak
  Lobster à la Muisset Beefsteak with Maître d’Hôtel Butter  
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Broiled Beefsteak

The best cuts of beef for broiling are porterhouse, sirloin, cross-cut of rump steaks, and second and third cuts from top of round. Porterhouse and sirloin cuts are the most expensive, on account of the great loss in bone and fat, although price per pound is about the same as for cross-cut of rump. Round steak is very juicy, but, having coarser fibre, is not as tender. Steaks should be cut at least an inch thick, and from that to two and one-half inches. The flank end of sirloin steak should be removed before cooking. It may be put in soup kettle, or lean part may be chopped and utilized for meat cakes, fat tried out and clarified for shortening.

To Broil Steak. Wipe with a cloth wrung out of cold water, and trim off superfluous fat. With some of the fat grease a wire broiler, place meat in broiler, (having fat edge next to handle), and broil over a clear fire, turning every ten seconds for the first minute, that surface may be well seared, thus preventing escape of juices. After the first minute, turn occasionally until well cooked on both sides. Steak cut one and one-half inches thick will take ten minutes, if liked rare; twelve to fifteen minutes, if well done. Remove to hot platter, spread with butter, and sprinkle with salt and pepper.


CONTENTS · BIBLIOGRAPHIC RECORD
  Lobster à la Muisset Beefsteak with Maître d’Hôtel Butter  
 
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