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Grilled Beefsteak

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. 1

    Prepare the meat

    Pound the meat and cut it into slices across the grain. Season with salt and pepper.

  2. 2

    Dip in butter

    Melt the butter and dip the meat slices in it.

  3. 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. 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.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 174) → Modernised~86% of the text changedremovedadded
1 kg. bifkjøt kg biffkjøtt av okse (mørt kjøtt). 50 gr. g smør (smeltet). 3 teskeer salt ts salt. 1 teske ts pepper. Kjøttet bankes, skjæres maître d'hôtel-smør (til servering). Bank kjøttet og skjær det i skiver, dyppes skiver tvers over fibrene. Krydre med salt og pepper.. Smelt smøret og dypp kjøttskivene i det smeltede smør, stekes paa det.. Legg skivene på rist over rødglødende koks 2 å 3 kull (eller under sterk grill) og stek 2–3 minutter paa på hver side. Serveres side.. Legg biffen på varmt fat og server med maitre d'hotel smør. maître d'hôtel-smør.

Note on Modernised

Mål modernisert, «koks» oversatt til glødende kull/grill, og krydringen er lagt inn som eget trinn.

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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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