Broiled Steak
Ingredients
Directions
Prepare
Wipe the steak and tenderloin with a clean, wet cloth.
Prepare a clear fire and place the meat in an open wire broiler or on a grill over the coals.
Cook and serve
Cook the meat, turning it every ten seconds, for 4 to 5 minutes if the slices are about 1 inch thick.
Squeeze the juice from the round steak over the tenderloin, season with salt, and serve immediately on a hot plate.
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
- Provides the main body of meat that cooks over direct heat and browns on its surface.
- Tenderloin
- Adds a more tender cut that cooks quickly over the fire alongside the round steak.
- Lemon juice
- Adds acidity that brightens the meat's flavor when squeezed over it before serving.
The step that matters
Turning the meat every ten seconds. Frequent turning over high heat cooks the surface evenly and limits charring, so the meat browns without drying out or burning on one side.
“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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