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Beefsteak

  • Broiled Steak
  • Suet
  • Salt and pepper
  • Butter
Broiled Steak. Grease the gridiron with suet, Have it hot. Put on the steak over hot coals. In a moment, when the steak is colored, flip it gently. Watch and turn frequently. Be careful not to let out the juice by sticking a fork in it. Remove to a hot platter. Sprinkle well with pepper and salt and butter well. Set platter into oven a few minutes, to let butter soak well in. Serve hot. The juice of a good steak is inside of it-not a gravy in the dish.
Submitted by Cassyjean - Torrington, CT Oct 28, 2009 15 min 30 min 45 min

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