Steak is probably the most popular meat in America and certainly there is nothing more hearty or satisfying than a good steak, thick and juicy, and sizzling hot right from the broiler.
Figure ¾ to 1 pound of steak per person. It should be at least 1-inch thick. Trim away excess fat and slash remaining edge of fat to prevent curling.
To test a thick steak for doneness, make a small cut with a sharp knife near the bone.
When steak is done as desired, season with salt and pepper, spread with softened butter and serve on a hot platter.
The distance from the flame depends upon thickness of the meat and doneness preferred—the rarer the steak, the nearer to the flame. Broil until nicely browned; turn and finish cooking the second side.
Preheat broiler compartment 5 to 10 minutes. Select 1½ to 2-lb. chicken for broiling. Split in half lengthwise. Break the wing, hip and leg joints to keep chicken flat. Season with salt and pepper. Arrange chicken skin side down on cold broiler pan. Brush with melted butter or margarine, if desired. Broil on the first side until brown, about 15 minutes; turn skin side up and broil until done. Total broiling time varies from 35 to 50 minutes. One chicken makes 2 to 3 servings.
Preheat broiler compartment 5 to 10 minutes. Arrange fish fillets or steaks on cold broiler pan insert. Place fillets skin side down. Dot with butter or margarine and sprinkle with salt and paprika. Broil without turning until golden brown and fish flakes easily when tested with a fork, 10 to 13 minutes.
1½ lb. fish makes 4 to 6 servings.
BROILED HAM
Preheat broiler compartment 5 to 10 minutes. Have ham steak cut ¾ to 1-inch thick. Slash edges of fat to prevent curling. Place ham on cold broiler pan insert. Broil 10 to 20 minutes, depending on thickness of ham, turning once.
Conventional Broiler:
DISTANCE—3 TO 5 INCHES
FLAME—HIGH
Infrared Broiler:
DISTANCE—5 INCHES
FLAME—HIGH
STEAK CHAMPIGNONS
- 4 sirloin strip steaks, 1-inch thick
- 1 Tbsp. chopped green onion
- 1 4-oz. can sliced mushrooms
- 2 Tbsp. butter or margarine
- 1 Tbsp. chopped parsley
- 1 Tbsp. lemon juice
- Salt
- Pepper
- Butter or margarine for garnish
Have butcher cut pocket in steaks. Cook onion and mushrooms in 2 tablespoons butter in skillet on thermostatic top burner at 212 degrees for 5 minutes. Add parsley, lemon juice and salt and pepper to taste. Lightly season pockets with additional salt and pepper; fill with 2 tablespoons mushroom mixture. Secure with a wooden tooth pick. Place in preheated Gas broiler about 3 inches from high flame. Broil 5 minutes or until nicely browned; turn and broil 2 to 3 minutes longer. Garnish with softened butter and serve immediately. Makes 4 servings.
REUBEN GRILL
- 2½-oz. corned beef, chopped
- 2-oz. process Swiss cheese, grated
- ¾ C. chopped drained sauerkraut, packed (reserve juice)
- ¼ C. sauerkraut juice
- ¼ C. mayonnaise
- Salt
- Pepper
- 8 slices rye bread
- 2 Tbsp. butter or margarine, melted
Combine first 7 ingredients, mix well. Brush bread with butter on one side only. Spread the buttered side of each slice of bread evenly with ¼-inch layer of corned beef mixture. Place in preheated Gas broiler about 7 to 9 inches from high flame. Broil about 5 minutes. Press 2 halves together. Serve immediately. Makes 4 sandwiches.
SIX ’N ONE HAMBURGER
- 1 lb. ground beef
- ½ C. canned whole tomatoes, chopped and well drained
- ¾ C. soft bread crumbs
- 1 tsp. salt
- ¼ tsp. pepper
- 2 Tbsp. chopped onion
- 2 tsp. chopped fresh parsley
- ½ C. shredded Cheddar cheese
Place ground beef in medium size mixing bowl. In small bowl combine tomatoes, bread crumbs, salt, pepper, onion and parsley. Add combined ingredients to beef and toss lightly with a fork. Form mixture into a large patty, 6 × 6 × 1 inches in the center of a 12-inch square of aluminum foil. Fold exposed 3-inch edge of foil underneath to fit size of meat patty. Place in preheated Gas broiler about 3 inches from high flame. Broil about 6 minutes or until nicely browned; turn meat with pancake turner and remove foil. Broil about 6 minutes on second side. Remove meat from broiler; top with cheese. Cut into squares. Makes 6 servings.
STRAWBERRY POUND CAKE DELIGHT
- 1 12-oz. frozen pound cake, thawed
- 1 C. commercial sour cream
- ¼ C. brown sugar, packed
- 1 pt. fresh strawberries
Slice cake into four ½-inch lengthwise layers; lay cake layers in bottom of broiler pan. Spread sour cream evenly over top of each layer; sprinkle with brown sugar. Using a spatula, swirl top of the mixture to slightly blend the cream and sugar. Place in preheated Gas broiler about 7 to 9 inches from high flame. Broil 6 to 7 minutes. Make two separate cakes, placing one layer on top of another, keeping cream and sugar side up. Cut each cake crosswise into 3 servings. Using 1 pint of berries, garnish the top of each serving. Pour strawberry glaze over berries on cake. Serve immediately. Makes 6 servings.
STRAWBERRY GLAZE
- 1 pt. fresh strawberries
- 1 C. sugar
- 1½ Tbsp. cornstarch
- Dash salt
Wash, drain and hull strawberries; crush. If necessary add enough water to make 1½ cups. Place strawberries and juice in saucepan on thermostatic top burner at medium flame and 212 degrees; gradually stir in mixture of sugar, cornstarch, and salt. Bring to boiling, boil 1 minute, stirring constantly. Cool. Pour over berries on cake. Makes 6 servings.
NOTE: This glaze should be made in advance and cooled before broiling the cake.
