Broiled Beefsteaks
- Steaks
- Beef suet
- Butter
- Pepper
- Salt
- Onion
- 1 spoonful of water
Procure steaks about half an inch thick, from off a rump of beef. Have a clear fire; rub your gridiron well with beef suet, and when it is hot, lay your steaks on it, and let them broil until they begin to brown; then turn them, and when the other side is equally brown, lay them on a hot dish, with a slice of butter between every steak; sprinkle a little pepper and salt over them, and let them stand two or three minutes; then slice a small onion (as thin as possible) into a spoonful of water, lay your steaks on the gridiron again, keep turning them until they are sufficiently cooked; place them on a dish, pour the water and onions among them, and send them to the table.
Submitted by Aug 25, 2009
15 min
30 min
45 min