The following recipe for Planked Steak is from The New Butterick Cook Book, by Flora Rose, co-head of the School of Home Economics at Cornell University. It was published in 1924. A professional scan of that 724-page out-of-copyright book will be one of the many bonus items included in the next edition of the waterproof SurvivalBlog Archive USB stick. This special 15th Anniversary Edition USB stick should be available for sale in the third week of January, 2021. The 14th Edition sold out quickly, so place a reminder in your calendar, if you want one.
- 1 steak, 2 inches thick
- Duchess potatoes
- Various kinds of cooked vegetables
- Butter or butter substitute
- Finely chopped parsley
- Trim the fat and make outline of the steak even.
- Sear it on both sides on a hot griddle or pan, using no fat.
- Cook fifteen minutes, turning it frequently.
- Oil a heated plank. (Note: The plank must be a non-aromatic wood. The size of the plank will depend on the size of the oven, but it must be at least three inches wider than the steak.)
- Place the steak on the plank, and arrange a border of potatoes around it. Arrange other cooked vegetables such as stuffed tomatoes or green peppers, small boiled onions, peas, string beans, or cubes of carrot or turnip around the steak, also, so that the board is entirely concealed.
- Place the plank in the oven until the potato border is browned and all the vegetables are heated through.
- After removing it from the oven, spread the steak with butter or butter substitute into which has been rubbed finely chopped parsley, salt, and paprika.
Send to table upon the plank.
Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!
I don’t see any temp setting in the recipe. Is it simply assumed to be on broil?