Stove-Top Steaks

The Griddle/Broiler is another "combination" cooker in the Guardian Service line: it handles everything from grilled cheese sandwiches to greaseless pancakes (the subject of an upcoming post) and broils meats, vegetables or fruits efficiently; simple to serve and clean up.

BROILED STEAKS

on the Guardian Service Griddle/Broiler

1. Brush lean cuts with melted butter, fat or oil (or marinate).
2. Place Griddle/Broiler over a 2/3 flame and preheat 5 to 7 min. Test for temperature by sprinkling cold water over the surface. "If drops retain shape and dash about like mad, you're ready to start," notes Betty Gay in Guardian Service Tested Recipes; and "dash" they do—like little glass marbles (see below). "If water spreads out, Griddle is not hot enough; if water evaporates immediately, Griddle is too hot—just set off the flame for a while."
3. Put steaks on Griddle and broil over 1/3 flame (or 2/3 for medium to well done steaks) for about 5-7 minutes, turn and brown on other side.

NOTE: "Surplus fats drain into the groove around the edge so that foods are broiled instead of fried in grease and juices and flavors remain in meats rather than evaporating through contact with a direct flame." For added "New Recession" thrift cooking: retain the excess fat as basis for a gravy; and if you're broiling a bone-in steak, save the leftover scraps and bones for stock (pictured below: the 1/2 qt cooker with left over sirloin scraps and vegetable scraps).