Broiled Beef-Steak
Ingredients
Directions
Prepare
Select a tender beef steak, preferably porter‑house or sirloin.
If using a tougher cut, pound it with a steak mallet or hack it with a dull knife to tenderize.
Cook
Place the steak on a clean gridiron over live coals, avoiding smoke.
Turn the steak every 2‑3 minutes to retain juices, cooking for 10‑12 minutes.
When cooked, lift the steak to a hot platter, cover, and serve.
Alternatively, heat a clean skillet, place the steak in it without any grease, and cover for 2‑3 minutes until seared.
Turn the steak, press it down, and brown the other side in the same manner.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Beef steak
- Forms the main body of the dish; tender cuts stay juicy and cook evenly when turned.
The step that matters
Turning the steak every 2‑3 minutes on the gridiron. Frequent turning over live coals helps keep juices inside the meat and promotes even cooking. Letting one side char too long can dry the surface and leave the inside unevenly done.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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