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- Have a nice tenderloin or possibly porterhouse steak, one inch and half in thickness, well hacked. Over this sprinkle salt, pepper, and a little flour. Have ready a very warm spider. Into this drop plenty of good, sweet butter (a quarter of a lb. is not too much); when thoroughly melted, lay in the meat; turn frequently. While cooking, make many openings in the steak to allow the butter to pass through. When done, place on a warm platter and serve immediately.