Broiled Beefsteak from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
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...
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Ingredients
- 3 Pounds of Steak for Broiling Purposes
- A Tablespoonful of Butter
- The Juice of a Lemon
- Chopped Parsley and Lettuce Leaves to Garnish
- Salt
- Pepper
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