Broiling Steaks or Chops
Ingredients
Directions
Prepare the fire
Build a good log fire and let it burn down to a bed of coals, ensuring no smoke.
Season and broil
Season the steak or chops with pepper and coarse sea salt.
Place the meat between the bars of a broiler and position it over the red-hot coals.
Broil quickly, turning the broiler frequently until the meat is cooked to your desired doneness.
If slightly charred, scrape off the char with a knife.
Serve
Serve on a hot dish, seasoned with additional salt and pepper.
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
- Steak or chops
- The main protein, which cooks through and browns quickly over the hot coals.
- Coarse sea salt
- Seasons the surface of the meat and draws out moisture that helps form a browned crust.
The step that matters
Broil quickly over red-hot coals, turning frequently. Fast, intense heat browns the surface before the interior overcooks. Turning often spreads the heat evenly and prevents the outside from charring too heavily while the inside stays underdone.
“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.
More broiled steak recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.