Broiled Beefsteak

Filet de Boeuf Grille

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 3 Pounds of Steak for Broiling Purposes
  • A Tablespoonful of Butter
  • The Juice of a Lemon
  • Chopped Parsley and Lettuce Leaves to Garnish
  • Salt and Pepper to Taste


The cut known as the “Porterhouse Steak” is unquestionably the best for broiling. The next in order is the Sirloin, where there are always choice cuts, but the entire Sirloin is not profitable for broiling and the coarse ends may be used in making stews, gumbos, etc. The Rib Steak is very nutritious, as also the Round, but the Creoles never broil these. There is an art in broiling a Beefsteak properly and the Creoles have certainly attained this in its perfection. The broiler in a well-regulated household is always put on a furnace of hot charcoals in preference to the open front of the stove. The coals not only render the meat free from any deleterious effects, should, by chance, the meat not be from a perfectly healthy animal, but the broiling over the coals gives the meat a flavor one vainly seeks otherwise. Dredge the meat well with salt and pepper and then brush lightly with butter. Place it on the hot gridiron and let it broil quickly for four minutes; then turn on the other side for four minutes longer. When done take off, place in a hot dish, butter nicely, and sprinkle chopped parsley over, and the juice of a lemon, and serve immediately. The great secret of good broiling lies in the proper fire, the clean broiler, the right length of time, the quality of the Steak, which should never be tough, and lastly and not the least important of all, eating the Steak directly after it comes from the coals.