{"id":6880,"slug":"to-broil-steak-by-gas","title":"TO BROIL STEAK BY GAS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["steak","melted chicken fat","salt and pepper"],"ingredients_norm":["steak","chicken fat","salt and pepper"],"steps":["Wipe steak with a damp cloth. Trim off the surplus fat.","When the oven has been heated for from five to seven minutes, lay steak on a rack, greased, as near the flame as possible, the position of the rack depending on the thickness of the steak.","Let the steak sear on each side, thereby retaining the juice.","Then lower the rack somewhat, and allow the steak to broil to the degree required.","Just before taking from the oven, salt and pepper and spread with melted chicken fat.","You can get just as good results in preparing chops and fish in the broiling oven."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w22:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"b208762a3e472eae64d2c1226d8f2cbb3d5bcc5c2722e15e2018e16d96cc3845","created_at":"2026-08-02T16:56:16Z","updated_at":"2026-08-02T16:56:16Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/to-broil-steak-by-gas"}