The King of Steaks
Ingredients
- porterhouse steak
Directions
- Have porterhouse steak cut one to two inches thick.
- Wipe with a damp cloth.
- Preheat the broiler.
- Place steak on center of broiler rack allowing three inches between the surface of the meat and the source of heat.
- When steak is nicely browned on one side, it will be about half done; season, turn, and brown on the other side.
- Only one turning is necessary.
- For a two-inch steak allow 35 to 40 minutes to be medium done.
Other Information
Contributor: Mary Cullen's Department, Household Arts Service of the Journal
Source: Food Fashion Revue Cooking School Second Session (1938-01-01)
Ingredients: steak
See Also
Stuffed Flank Steak
Author: Metropolitan Life Insurance Company
Source: Metropolitan Cookbook (1964-02-01)
Ingredients: butter, onion, bread crumb, poultry seasoning, salt, pepper, water, egg, steak, salad oil
Equipment: oven, skillet, measuring cups, measuring spoons
Mock Duck
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Meat
Ingredients: steak, milk, bread crumb, butter, onion, egg, poultry seasoning
Equipment: measuring cups, measuring spoons, baking pan, oven
Meat Rolls (Rollitos de Carne)
Author: Stout State College Home Economics Club
Source: Stout's Favorites (1955-01-01)
Category: Meat
Ingredients: steak, butter, onion, bread crumb, celery, salt, parsley, water, mushroom, black pepper
Equipment: measuring cups, measuring spoons, knife, stove, pot
Steak with Spanish Sauce
Source: 120 Wartime Meat Recipes (1942-01-15)
Category: Meat
Ingredients: steak, celery leaf, vinegar, salt, green pepper, pepper, onion, dripping, parsley, tomato puree
Equipment: measuring cups, measuring spoons, knife, oven
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove