Broiled Steaks or Chops
- Ingredients
- Porterhouse steak
- Sirloin steak
- Filet of beef, sliced
- Pork tenderloins
- Mutton, lamb, or pork chops
- Utensils
- Broiler or frying-pan
- Meat-fork
- Directions
- Heat the broiler or frying-pan, and grease it with a piece of fat cut from the meat.
- Wipe the meat with a piece of clean damp cloth, and put it on the hot frying-pan or broiler.
- After cooking for two minutes, turn the meat over. This will sear the surfaces and hold the juices in the meat.
- Reduce the heat, and cook from fifteen to thirty minutes, depending upon the thickness of the meat, turning every five minutes.
- Shake a little salt and pepper on both sides of the meat just before it is done, and add a few bits of butter when ready to serve.
- Remarks
Pork requires a longer period of cooking and a lower temperature than either beef, mutton, or lamb. Cook pork chops or tenderloins at least three-quarters of an hour; and if a frying-pan is used instead of a broiler, cover the pan immediately after searing the meat and reducing the temperature.
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