President Taft Buttery Steak
"Back to the steak. We may not know the portion size. Taft enjoyed for his lunch and dinner steaks as precisely as we do. His breakfast beef (he was often a three-times-a-day steak eater), but there's concrete evidence about his preferred preparation. A 1935 recipe for "President Taft’s Broiled Buttery Steak" published in the Washington Post"
Original is 1 serving
Ingredients
Nutritional
- Serving Size: 1 (256 g)
- Calories 948.8
- Total Fat - 90.3 g
- Saturated Fat - 39.9 g
- Cholesterol - 235.8 mg
- Sodium - 1515.7 mg
- Total Carbohydrate - 0.4 g
- Dietary Fiber - 0.1 g
- Sugars - 0 g
- Protein - 32.4 g
- Calcium - 63.8 mg
- Iron - 3.7 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Select a T-Bone, tenderloin, or sirloin.
Step 2
Wipe the meat dry, remove the outside skin and some of the fat if there is a large quantity of it.
Step 3
Then, with some of the removed fat, grease the broiler.
Step 4
Place the steak on the broiler over a clear fire or under the gas flame.
Step 5
Sear quickly on both sides to prevent the juices escaping.
Step 6
Turn again and cook on both sides until done, 10-15 minutes for a medium thick steak if desired rare; allow a few minutes longer if steak is preferred well done.
Step 7
Remove to hot platter, sprinkle with salt and pepper, and spread with soft butter.
Tips
No special items needed.
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