Sirloin Steak—Σιρλόϊν Στέηκ
"Καὶ αὐτὸ τὸ στέηκ ψήνεις ὅπως τὸ ἀνωτέρω, συμφώνως. μὲ τὴν παραγγελίαν τοῦ πελάτου καὶ τὸ σερβίρεις μὲ ἕνα κομματάκι βούτυρο ἢ καὶ μὲ οἱανδήποτε ἐκ τῶν διαφόρων σαλτσῶν, αἱ ὁποῖαι εἶναι κατάλληλοι διὰ στέηκς, δίδων καὶ ἀνάλογον ὀνομασίαν."
English Translation
"You grill this steak in the same way as the above, according to the customer's order, and you serve it with a pat of butter or with any of the various sauces suitable for steaks, giving it the appropriate name."
Note on the Original Text
The recipe follows a simple, direct approach typical of the era, emphasizing technique and adaptability instead of precise measurements or lengthy instructions. The language is a blend of Greek with English culinary terms like 'steak,' acknowledging the original’s American context. Spelling and phrasing reflect early 20th-century Greek usage and direct translation from contemporary culinary French and English, making the instructions brief, flexible, and suitable for both professional cooks and home chefs of the period.
Title
Megale amerikanike mageirike dia mageirous kai oikogeneias (1917)
You can also click the book image above to peruse the original tome
Writer
Michael Gkines
Era
1917
Publisher
Ekdotika Katastemata
Background
A sumptuous journey through early 20th-century Greek-American kitchens, this cookbook offers practical and time-tested recipes for savory dishes and delightful sweets—each crafted to suit the American system, yet infused with Greek tradition. A perfect companion for both family cooks and aspiring chefs.
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Internet Archive
This recipe comes from 'Great American Cooking for Cooks and Families,' published in 1917 in New York by Michael Gkines. The cookbook was designed for Greek immigrants and households, bringing American techniques and ingredients to a Greek-speaking audience during a time of culinary adaptation in the early 20th century. Its presence captures the cultural transfer of American steakhouse cuisine into the Greek-American community, while using straightforward, easily adaptable methods and allowing for customization to the diner’s taste.
Back in the early 1900s, this steak would have been cooked on a cast iron skillet or over a charcoal or wood-fired grill, both common in American and Greek kitchens at the time. Cooks would have also relied on sturdy kitchen knives, tongs or forks for turning the steak, and basic serving platters. For sauces or melting butter, a small pan over the stovetop or fire would have sufficed.
Prep Time
5 mins
Cook Time
6 mins
Servings
1
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 1 sirloin steak (approx. 9–10.5 oz per person)
- 0.35 oz unsalted butter
- Optional: 1–1.75 oz of sauce (peppercorn, mushroom, or your preferred steak sauce)
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- This sirloin steak recipe calls for grilling or pan-frying a sirloin steak according to the doneness desired by the guest, mirroring the earlier instructions in the original cookbook.
- Once cooked, serve the steak immediately with a small piece of unsalted butter on top, allowing it to melt over the hot meat.
- Alternatively, you may pair the steak with any classic steak sauces of your choice, such as peppercorn, mushroom, or a simple wine reduction, adjusting the sauce name accordingly.
- Keep the preparation straightforward and focus on the quality of the steak.
- Preheat your grill or heavy pan, cook the steak to the preferred doneness (rare, medium, well, etc.), and rest it briefly before serving.
Estimated Calories
450 per serving
Cooking Estimates
It usually takes about 5 minutes to prepare the ingredients and your cooking space. Cooking the steak will take another 6 to 10 minutes depending on how well done you like it. Each serving, including a sauce and butter, contains about 400 to 500 calories. The recipe is for one person.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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