Joan Crawford’s Charcoal Broiled Steak


Joan Crawford





Charcoal Broiled Steak


First of all be sure that the steak is a thick one, and that the coals are glowing red before starting to cook it. In case you oven broil the steak the secret is to have the oven at just the right temperature — say pre-heated to 450 to 500 degrees. To prepart the steak for broiling, first wipe it with a damp cloth. Then salt and pepper and rub with a clove of garlic. When this is complete, brush with butter. Arrange the steak on the pan at least one and a half inches from the flame. (For thick steaks at least two inches) broil it first on one side, and then on the other. I have discoved that twelve to fifteen minutes is sufficient for a rare steak, fifteen to eighteen minutes for medium well-done and twenty to thirty for well-done. Here is a tip for oven broiling, try leaving the oven door ajar while cooking and see what a difference it makes.




Broil steak as above. The sauce is made as follows: mix together the beaten roquefort chesse, mustard and melted butter. After turning, and just before the steak is done, spread on the sauce and let broil until brown. This is delicious. Sauce: 4 tablespoons butter, 1 square roquefort cheese, 1 tablespoon prepared mustard.


— Joan Crawford



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2 Responses to “Joan Crawford’s Charcoal Broiled Steak”

  1. Landman says:

    Sounds good, and will try the recipe. But I don’t want what she had on that tray! That was a wonderful movie, but the “Rat” was too much. What ever happened to Baby Jane was a great movie for both Joan and Bette. Watch the Movie, “Rat Now”. Sorry.

  2. bette davis says:

    charcoal broiled RAT is more like it! blanche also loved consuming ice cream cones and rich men. bon apetit!

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