Broiled Strip Loin Steak Maître d’Hôtel



U.S. Metric Ingredients
4 4 Strip loin steaks, boneless, 10–12 oz (300–350 g) each
to taste to taste Salt
to taste to taste Black pepper
as needed as needed Vegetable oil
2 oz 60 g Maître d’Hôtel Butter



  1. Trim steaks as necessary, leaving a thin layer of fat on the edge.
  2. Season the steaks to taste with salt and pepper. Brush lightly with oil.
  3. Place the steaks on a preheated grill or broiler.
  4. When the steak is about one-fourth done, turn it 60–90 degrees to grill-mark it (see Figure 14.5).
  5. When the steak is half done, turn it over and complete the cooking to the desired doneness. If turning with a fork, pierce the fat, not the meat, or juices will be lost.
  6. Remove the steaks from the broiler and immediately place on a hot plate. Top each steak with a ½-oz (15-g) slice of seasoned butter.

Per 8 ounces: Calories, 550; Protein, 60 g; Fat, 33 g (55% cal.); Cholesterol, 185 mg; Carbohydrates, 0 g; Fiber, 0 g; Sodium, 250 mg.


Other steaks may be cooked by the same method, including rib steak, rib-eye steak, tenderloin, club steak, porterhouse, T-bone, and sirloin. Chopped beef patties may also be prepared using this recipe.

Other seasoned butters and sauces make good accompaniments to broiled steaks, including:

Garlic Butter Chasseur Sauce Mushroom Sauce (brown)
Béarnaise Sauce Anchovy Butter Madeira Sauce
Bercy Sauce (brown) Foyot Sauce Bordelaise Sauce
Périgueux Sauce Lyonnaise Sauce Choron Sauce
Marchand de Vin Sauce    

Broiled Lamb Chops

Prepare as for broiled steaks, using rib, loin, or shoulder chops.