Use a slice cut from the rump, round, or sirloin, cut one and one half inches to two and a half inches thick. Wipe meat; place on hot broiler, and broil over a clear fire from five to ten minutes, turning every ten seconds. Serve on a hot platter, spread with butter, and season with salt and pepper.
If there is a large amount of fat on the steak, be sure it is well browned before serving.
Beefsteak smothered in Onions
- 1 dozen small onions
1 slice porterhouse steak, cut thick
salt
pepper
Heat a frying pan hissing hot. Put in beefsteak, searing first on one side, then on the other; cook five minutes; season with salt and pepper; add onions which have been cooked one half hour in boiling salted water. Cover and simmer twenty or thirty minutes.
Remove steak to platter, spread with butter, and season with salt and pepper. Season onions with salt, pepper, and butter, and serve around steak.
Hamburg Steak à la Tartare
- 1 pound round steak
2 ounces beef suet
¼ cup chopped onion
¼ cup bread crumbs
salt and pepper
Put meat and suet through meat chopper; add finely chopped onion, and season with salt and pepper. Shape in balls; roll in crumbs, and broil over a clear fire, or pan-broil. Serve on hot platter with brown gravy, [Tomato Sauce], or [Spanish Sauce]. Garnish with parsley.