Grilled Beefsteak

Preparation info

  • Difficulty

    Easy

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

  • lb. rump or fillet steak or sirloin
  • oil or butter
  • salt and pepper
  • Maître d’hôtel butter

Method

Wipe and cut the meat across the grain into suitable slices. Beat on both sides with a cutlet bat or rolling-pin. Brush with oil or melted butter and sprinkle with salt and pepper. Place under a red-hot grill and grill quickly on both sides to seal the surfaces, thus preventing the juices from escaping. Then grill more slowly until cooked as required; a “rare” steak requires 3–4 min. for each side. Turn frequently, using tongs or 2 spoons, never pierce with a fork as this would make holes through which the meat juices would escape. Serve at once with a pat of Maître d’hôtel butter.