Name: Broiled Steak
Ingredients: 1 round steak (at least 1 inch thick); juice of 1 lemon (or a little vinegar)

Broiled Steak

Ingredients

1 round steak (at least 1 inch thick)
juice of 1 lemon (or a little vinegar)

Directions

Prepare

Hack the steak lengthwise and crosswise on both sides with a dull knife, making shallow gashes about ½ inch apart.
An hour before cooking, rub the steak thoroughly with lemon juice or vinegar.

Cook

Heat a frying pan until hot and place the steak on the surface.
Turn the steak frequently while cooking until done to your liking.

Recipe from a historical cookbook (Internet Archive).

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

Round steak: Is the main protein; its scored surface and thickness shape how it cooks through.
Lemon juice: Acidity that tenderizes the surface of the meat and adds a bright flavor.

“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.