by Paula Marcoux.

  • 1½ pound bone-in porterhouse, T-bone, or rib steak
  • 3-4 big sweet onions
  • 1-2 tablespoons butter or olive oil
  • kosher or sea salt
  • freshly ground pepper
  • pinch sugar

The AutomatiCook Book recommends porterhouse or T-bone steaks from 1½ to 3 inches thick as suitable for broiling. To test the Glenwood’s exciting vertical broiler, we used a nice rib steak measuring in that range, from Westport’s Weatherlow Farm. Rubbed it with ½ teaspoon of olive oil and copious kosher salt and freshly ground pepper, and broiled it at the hottest imaginable heat for a few minutes. It was fantastic.

You can use your own horizontal broiler for nearly as good results. Preheat the broiler pan on the highest rack of the broiler, season your steak. which should be at room temperature, and broil a few minutes on each side, stopping just shy of your preferred doneness. (Hint: 130 degrees internal temperature for rare.) Transfer steak to a heated platter to rest five minutes before slicing. At all costs beware of overcooking a grass-fed steak.

Meanwhile, we tried out David’s horizontal broiler with a panful of sweet, flavorful Ailsa Craig and red onions (from Bay End Farm in Buzzards Bay). We cut them across in thick 3/4-inch slices, and on the advice of The AutomatiCook Book, seasoned them with butter, pepper, salt, and a pinch of sugar.

We broiled them on low for about 15 minutes, flipping them halfway through and brushing them with the juices. They made a delectable bed upon which to serve that precious steak.

Serves 4, when accompanied by suitable sides.

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