Beefsteak
Ingredients
Directions
Prepare
Do not wash the steak if it is freshly cut.
Trim off the fat edges.
If the steak is tough, score it with fine parallel cuts on both sides without chopping through.
Use a light wire broiler and place the steak in the center, shaping it if necessary.
Cook
Prepare a clear, hot fire and hold the broiler close to sear each side quickly.
Turn the steak frequently to keep the juices in and prevent it from hardening.
Cook until the outside is browned, checking doneness 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 cut, and its searing and browning give the outside its flavour and colour.
The step that matters
Turning the steak frequently. Frequent turning over a hot fire helps keep juices inside the meat and stops the surface from hardening, which keeps the steak tender.
“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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