A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). The first consideration in broiling is to have a clear, glowing bed of coals. The steak should be about three-quarters of an inch in thickness, and should be pounded only in extreme cases, i.e., when it is cut too thick and is 'stringy.' Have everything else ready for the table; the potatoes and vegetables dished and in the warming closet.
Preserved exactly as written in the original source
Have a clear, glowing bed of coals
The steak should be pounded only in extreme cases, i.e., when it is cut too thick and is 'stringy'
Lay it on a buttered gridiron, turning it often, as it begins to drip, attempting nothing else while cooking it
Have everything else ready for the table; the potatoes and vegetables dished and in the warming closet
Do not season it until it is done
Modern guidance to help you succeed with this vintage recipe
Turning the steak frequently (rather than once) promotes even cooking and prevents moisture loss by maintaining a more consistent surface temperature. Delaying seasoning until after cooking prevents premature moisture extraction that would inhibit proper browning. The high, direct heat from glowing coals creates the Maillard reaction—a chemical process between amino acids and reducing sugars that generates the characteristic browned crust and complex flavors of grilled meat.
This recipe requires immediate cooking and serving. However, the steak can be brought to room temperature, dried, and prepared up to 1 hour before grilling. Cover loosely with parchment paper (not plastic wrap) to maintain the dry surface.
Store leftover cooked steak in an airtight container in the refrigerator for up to 3 days. For best results, slice thinly against the grain and reheat gently in a covered skillet with a tablespoon of butter over low heat, or serve cold in salads or sandwiches. Do not microwave, as it will toughen the meat.
AI-generated tips from Chef Cecil's culinary database
This recipe requires immediate cooking and serving. However, the steak can be brought to room temperature, dried, and prepared up to 1 hour before grilling. Cover loosely with parchment paper (not plastic wrap) to maintain the dry surface.
Store leftover cooked steak in an airtight container in the refrigerator for up to 3 days. For best results, slice thinly against the grain and reheat gently in a covered skillet with a tablespoon of butter over low heat, or serve cold in salads or sandwiches. Do not microwave, as it will toughen the meat.
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