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Broiled Beefsteak

A quick broiled beefsteak seasoned with butter and coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Broiled Beefsteak

Ingredients

Directions

Prepare

  1. Slash the beefsteak several times across each way.

  2. Prepare a bright fire and broil the steak quickly without burning.

Broil and serve

  1. Turn the steak constantly while broiling.

  2. For rare steak, do not cook for more than three minutes.

  3. Add butter and coarse sea salt after removing from heat.

  4. Serve very hot.

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

Beefsteak
Is the main protein, cooked quickly so its inside stays tender and juicy.
Butter
Adds fat and richness, melting over the hot steak for flavour and moisture on the surface.

The step that matters

Do not overcook for rare steak. Meat proteins tighten as their internal temperature rises, so over three minutes of broiling can push a rare steak past the rare stage and make it firmer and drier.

“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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