Broiled Steaks and Rump Stealc
Ingredients
Directions
Prepare
Prepare your fire half an hour before cooking by clearing ashes and stirring cinders for a clear flame.
Ensure the steak is about ¾ inch thick; if uneven, beat it even with a chopper.
Broil the steak
Place the steak 5 to 6 inches above the fire, depending on thickness.
Add the accompanying piece of fat after the steak has started cooking.
Season the steak with salt and pepper, and turn it when the fat begins to drop.
Use tongs to turn the steak; avoid using a fork to keep the juices in.
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
- Rump steak
- Provides the main meat, whose thickness and fat content shape how it cooks over direct heat.
- Fat (in the method)
- Adds richness and flavor as it drips and flares, helping the steak brown.
The step that matters
Turning the steak with tongs. Piercing the steak with a fork lets juices escape, which dries the meat. Tongs grip the surface without puncturing it, keeping moisture inside.
“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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