Marilyn Monroe's Favorite Cuts Of Meat, And The One Way She Loved To Cook Them

Of all the ways we think of the incomparable Marilyn Monroe, from Hollywood legend to perennial cultural icon, "culinary inspiration" probably ranks fairly low on the list. If so, it would not be the first time the star was underestimated, as any consideration of Monroe's favorite cuts of meat — and the one way she loved to cook them — will demonstrate. 

Regrettably, in Monroe's time and long after, many famous actresses were often expected to abide by quite horrifyingly restricted diets, so it is gratifying that by her own account, Monroe's routine was somewhat more fulfilling, if unorthodox. In a 1952 interview with Pageant magazine archived on Reddit, Monroe said she had been told that her eating habits were "quite bizarre" — her "nourishing breakfast for a working girl in a hurry" comprised of two raw eggs in a glass of warm milk, plus a multivitamin — but her dinners were "startlingly simply."

"Every night, I stop at the market near my hotel and pick up a steak, lamb chops, or some liver," Monroe revealed, "which I broil in the electric oven in my room." In our run-down of 12 old Hollywood stars and their favorite ways to eat steak, Monroe was seemingly the one most devoted to the method of broiling, and her accompaniment to these protein-heavy dinners was equally distinctive. According to her Pageant interview, Monroe would typically have no sides with her meat except for four of five raw carrots, a quirky dinner habit that Monroe explained by saying: "I must be part rabbit."

If you're a novice in the art of broiling, don't be intimidated — think of it as an inverted method of grilling, whereby your food is exposed to intense heat from above, rather than below. Due to the high temperatures generally employed in broiling, this makes it an excellent method for dishes that require a short cook time, or for finishing or browning meat and vegetables. By the same token, be careful, as broiled food can easily overcook.

Monroe's three favorite types of meat are all well-suited for this cooking method. Liver may be divisive, but it can be thoroughly delicious when prepared correctly — lightly seasoned beef liver, broiled for 4-5 minutes per side and dressed with onions sautéed in butter, will have a pleasing textural contrast between the rich, silky smoothness of the liver and the intensely flavored browning its exterior will develop. Similarly, lamb chops rubbed with olive oil, seasoned with fresh rosemary and garlic, and broiled for 10 minutes will emerge medium-rare and juicy, with a delightful caramelized crust.

If you're a dedicated steak fiend, however, it's hard to go wrong with a classic London Broil, which is rendered especially delicious by the bold flavors in which the meat is traditionally marinated  (check out chef K.C. Gulbro's guide to the best way to prepare London broil steak). It can always be served with an optional side of raw carrots, of course, depending how rabbit-y you're feeling.