Broiled Beefsteak

Filet de Boeuf Grille

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 3 Pounds of Steak for Broiling Purposes
  • A Tablespoonful of Butter
  • The Juice of


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 p