How long should the steak be grilled?

2–3 minutes per side over glowing coals (today: a good hot grill or coal embers). Total time including preparation is about 25 minutes.

What ingredients do I need for four servings?

1 kg beef, 50 g butter, 3 teaspoons salt and 1 teaspoon pepper. The meat is pounded, cut into slices and dipped in melted butter before grilling.

What is it served with?

The recipe recommends maître d'hôtel butter (parsley butter) with the grilled steak.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 174.

Grilled Beefsteak

Name: Grilled Beefsteak
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 1 kg beef steak (from ox) (tender meat); 50 g butter (melted); 3 tsp salt; 1 tsp pepper; maître d'hôtel butter (for serving)

Grilled beefsteak from Erken 1914: pounded beef slices dipped in melted butter and grilled 2–3 minutes per side over glowing coals, served with maître d'hôtel butter (parsley-lemon butter).

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 174 (falt i det fri)

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About the dish

In 1914, grilling beef over glowing coals was a common preparation on the stove grate. Erken recommends maître d'hôtel butter (butter with parsley and lemon) alongside.

How to make it

1
Prepare the meat
Pound the meat and cut it into slices across the grain. Season with salt and pepper.
2
Dip in butter
Melt the butter and dip the meat slices in it.
3
Grill over coals
Place the slices on a grate over glowing coals (or under a hot broiler) and grill for 2–3 minutes per side.
4
Serve
Place the steak on a warm platter and serve with maître d'hôtel butter.

Changes from the original

Measurements modernized, "coke" translated to glowing coals/grill, and the seasoning is set out as its own step.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Smør
- Lurpak Dansk Smør 200 gLurpakca. kr 30,80 · Oda
- Hodne Søren Så Godt Smør 250gHODNE SØRENca. kr 67,90 · Coop

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 174) → 1949 (korrekturlest, s. 202)~22% av teksten endretfjernetlagt til

1 kg. ~~bifkjøt~~ biffkjøtt 50 gr. smør 3 ~~teskeer~~ teskjeer salt 1 ~~teske~~ teskje pepper. Kjøttet bankes, skjæres i skiver, dyppes i det smeltede smør, stekes ~~paa~~ på rist over rødglødende koks 2 å 3 minutter ~~paa~~ på hver side. Serveres med maitre d'hotel smør.

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Frequently asked questions

How long should the steak be grilled?: 2–3 minutes per side over glowing coals (today: a good hot grill or coal embers). Total time including preparation is about 25 minutes.
What ingredients do I need for four servings?: 1 kg beef, 50 g butter, 3 teaspoons salt and 1 teaspoon pepper. The meat is pounded, cut into slices and dipped in melted butter before grilling.
What is it served with?: The recipe recommends maître d'hôtel butter (parsley butter) with the grilled steak.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 174.

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