[Illustration: Porterhouse steak]
MENU IDEA
Broiled Porterhouse Steak
French Fried Potatoes
Green Beans
Tomato-Onion Salad
Garlic French Bread
Butter or Margarine
Angel Food Cake
Beverage
_Beef porterhouse or sirloin steak, cut 1 to 2 inches thick_
_Salt_
_Pepper_
Set regulator to broil. Place steak on broiler rack. Insert broiler pan
and rack so the top of 1-inch steak is 2 inches from the heat and 2-inch
steak is 3 inches from the heat. When one side is browned, season, turn
and finish cooking on the second side. Season.
Steaks cut 1 inch thick require 18 to 20 minutes for rare steak and 20
to 25 minutes for medium-done steak. Steaks cut 2 inches thick require
30 to 35 minutes for rare steak and 35 to 45 minutes for medium-done
steak. 1 to 2 servings may be obtained from a 1-inch porterhouse steak;
2 to 4 servings from a 2-inch porterhouse steak; 3 to 6 servings from a
1-inch sirloin steak; 6 to 12 servings from a 2-inch sirloin steak.