Bkoiled Beef-Steak
Ingredients
Directions
Prepare
If using a tougher cut like round or flank, pound it with a steak mallet or hack it with a dull knife to tenderize.
Cook
Place the steak on a clean steel gridiron over live coals, avoiding smoke.
Turn the steak every 2-3 minutes to retain juices, cooking for 10-12 minutes.
If no gridiron is available, 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.
Serve
When cooked, lift the steak to a hot platter, cover with another platter, and serve.
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
- Is the main protein; its tenderness depends on cut and on how it is cooked.
- Coarse sea salt
- Seasons the surface of the steak and helps build a flavourful crust.
The step that matters
Turning the steak every 2-3 minutes. Frequent turning over live coals keeps heat moving through the meat so juices are retained and the outside does not char before the inside cooks.
“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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