Joan said: “There isn’t a woman in the world who doesn’t have at least one dish of which she makes a speciality. She not only enjoys eating it, but preparing it as well. In my case I must admit that it is steak, broiled just right and served with Julienne potatoes. This is the method which I follow. May you have as much success with it as I have had.” Before we begin I should clarify for British cooks that Joan’s steak can be cooked under a grill. We Brits usually use grill to describe a device where the heat comes from above. Across the Atlantic a grill usually heats from below. This version of Joan’s recipe is for a spinster or a bachelor (perfect for a Miss Dine Alone dinner on Valentine’s Night) – multiply by how ever many you are catering for if you are not eating alone. 1 thick steak Wipe the steak with a damp cloth. Rub with a clove of garlic sliced in half, then season with salt and pepper. Arrange the steak on the pan at least one and a half inches from the heat. Joan says, “if you oven broil the steak the secret is to have the oven at just the right temperature – preheated to 450 to 500 degrees.” (for Brits that would be 200 – 260). Here are Joan’s findings on perfect steak timings – “I have discovered that 12-15 minutes is sufficient for a rare steak, 15-18 minutes for medium well done and 20-30 for well done. “This is delicious” says Joan and I agree – although would probably reduce the cooking times a little. Mix together the cheese, mustard and butter. Just before the steak is done, spread on the sauce and broil / grill until brown. News about how your steak turned out would be lovely – send to silverscreensuppers@yahoo.co.uk – photos much cherished too. Also, sign up for our monthly newsletter for gossip, cookalong tips and a chance to win Silver Screen Suppers Goodies – enter your email address in the box below. Happy cooking! |
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