When the surface is sufficiently seared, lower the fire or
move the steak to a cooler place on the stove and then, turning it
frequently, allow it to cook more slowly until it reaches the desired
condition. The broiling of a steak requires from 10 to 20 minutes,
depending on its thickness and whether it is preferred well done or
rare. Place the broiled steak on a hot platter, dot it with butter,
season it with salt and pepper, and serve at once.
44. Pan-Broiled Steak.--If it is impossible to prepare the steak in a
broiler, it may be pan-broiled. In fact, this is a very satisfactory way
to cook any of the tender cuts. To carry out this method, place a heavy
frying pan directly over the fire and allow it to become so hot that the
fat will smoke when put into it. Grease the pan with a small piece of
the beef fat, just enough to prevent the steak from sticking fast. Put
the steak into the hot pan and turn it as soon as it is seared on the
side that touches the pan. After it is seared on the other side, turn it
again and continue to turn it frequently until it has broiled for about
15 minutes. When it is cooked sufficiently to serve, dot it with butter
and season it with salt and pepper. Serve hot.
45. ROLLED STEAK, OR MOCK DUCK.--To have a delicious meat, it is not
always necessary to secure the tender, expensive cuts, for excellent
dishes can be prepared from the cheaper pieces.
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