The Waterbury Democrat., 1935-01-18

Next to roast beef medium, no dish is so popular as beaf steak iii the American diet. Yet beef steaks are as different as day and night and must be disguised as carefully as can be if they are to be deIt- ciously juicy tender morsels when they reach the table.
 CFonsider the wide selection of beef steaks possible to buy in the average market. There are chuck, trump, round or flank steaks among the less costly. These all have fine flavor and a proportionately small amount of bone, so they make an excellent choice for the buyer who wants to keep her food costs down to minimum. A third to a half pound of these cuts for each serv- ing should suffice to satisfy the family appetite.
 Among the so-called choice cuts of steak come the club steaks or short cuts. the T-bone steaks, Por- terhouse and sirloin. The specific cut of sirloin is usually designat- ed by the size and shape of the bone as fiat bone, round bone, pin bone, etc. The superiority of these steaks over the less costly ones comes in the inherent tender- ness of the particular cuts which allows them to be cooked by the choice method of broiling. They have the same food value, and flavor as the less costly cuts Amounts of these choice steaks to buy depends partly on the amount Of bone and fat waste in them. but also upon the method of carving.
 An inch thick Porterhouse steak weighing two pounds or more can only be counted on to serve two persons literally because of the large amount of fat, bone and less desirable "taiP' of the steak which is often not served, but ground and used in a made meat dish. For larger family group, wiser choice is a round bone or wedge bone sirloin steak which will weigh to F pounds and serve to servings.
 Club steaks are individual serv- ings weighing F to A pound each and are really comparable to rib chops in pork. T-bone steaks are. in reality, small Porterhouse steaks containing a slightly smaller end of the tenderloin muscle. They serve to about the same advantage aS d GOEIeEnOuSe.
 The method of cooking the beef steak depends entirely upon the cut and the thickness of the steak
 Chuck, round, or trump steaks are usually fioured, Drowned in meat drippings or lard and then cooked done very slowly a tightly covered pan. This method deyei. ops good flavor but also serves to soften the connective tissue and make the meat tender. A thick cut of round so prepared is termed Swiss" steak. All kinds of sauces or gravies may be used over tho meat for the slow cooking in- cluding milk, sour cream, tomato or mushroom sauce or canned soups.
 Once in while a cut of rump steak or top round coming from a very young and highly finished anil mai may be broiled bu this is the exception rather than the rule.
 The loin or porterhouse steaks on the other hand, are treated to a much different cooking method. These steaks are never foured, pounded or cooked covered. They are either broiled or pan broilcd as quickly as possible to retain the6r iuiciness, yet develop the fine, high flavor of Drowned meat. Here, the time of cooking depends oh thickness. rather than weight. A one inch thick steak should be cooked z to 15 minutes depending on the degree of doneness desired.
 The very choicest steaks are the inch thick Porterhouse or sirloin steaks cooked 15-18 minutes so that they are brown and crisp out side but pink and juicy inside. Placed on the broiler rack 3 3k inches under the flame they need be turned only once and are salted after they are done.
 BrOiled Sirloin of PorterhOuse
 Steak
 Place a l inch Porterhouse or Sirloin steak in an oiled broiler rack to BE inches under the flame. Let broil z to 15 minutes, turning only once. A 10 minute steak will be medium rare. Re- move to hot platter, season with salt and pepper, add a square of butter and allow it to melt on the steak. Garnish with stalks of as- paragus run through green pepper rings or raw carrot strips gar