Broiled Steaks or Chops - American Recipe

Broiled Steaks or Chops

🌍 American, American Home Cooking Difficulty: ●○○○○

🍳 Equipment: Broiler or frying-pan, Meat-fork

Traditional broiled steaks or chops — straightforward 1920s home cooking.

Ingredients

• Any of the following:
• Porterhouse steak
• Sirloin steak
• Filet of beef, sliced
• Pork tenderloins
• Mutton, lamb, or pork chops

Method

1. Heat — the broiler or frying-pan, and grease it with a piece of fat cut from the meat.
2. Wipe — the meat with a piece of clean damp cloth, and put it on the hot frying-pan or broiler.
3. After — cooking for two minutes, turn the meat over. This will sear the surfaces and hold the juices in the meat.
4. Reduce — the heat, and cook from fifteen to thirty minutes, depending upon the thickness of the meat, turning every five minutes.
5. 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.

Tags: beef, pork, lamb, mutton · Source: The Plain Sailing Cook Book (1922)

Notes

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.