Roasted Beefsteaks

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About


Tenderloin or porterhouse steaks are the best for broiling. Have a clear fire of coals to broil on; rub the gridiron with a little fat of the meat; lay on the steak without salting, let it broil gently until one side is done, then turn. Catch the blood as you turn it, to make the gravy rich. If the steak is a large firm one, take a quarter of a pound of butter and work into it pepper and salt. When the steak is done lay it on to this seasoned butter, keep it hot until the butter melts, turn the steak in it a few times, put the blood with the gravy, and serve hot, with tomato sauce or catsup.