Beefsteak
Ingredients
Directions
Prepare
Do not wash the steak; trim off the fat edges.
If the steak is tough, use a sharp knife to make fine parallel cuts across both sides without chopping through.
Broil
Preheat a clear, hot fire for broiling.
Place the steak in a light wire broiler, shaping it compactly if necessary.
Hold the broiler close to the fire, searing each side quickly to seal in the juices.
Turn the steak frequently while broiling to keep it juicy and prevent it from hardening.
Check for doneness by making a small cut with a sharp knife.
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
- Beefsteak
- Is the main food cooked; its fat and connective tissue shape tenderness and juiciness.
- Coarse sea salt
- Seasons the surface of the steak, adding flavour to the cooked meat.
The step that matters
Searing each side quickly over a hot fire. A very hot surface browns the outside and creates flavour, while the quick sear helps hold juices inside. Cooking too slowly or too far from the heat dries the meat and makes it tough.
“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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