Steaks, and a Pie
Ingredients
Directions
Prepare the fire
Prepare a roaring fire and add some coke to create a clear, smokeless fire.
Cook the steak
Cook the steak directly on the fire, not in front of it.
Turn the steak every few minutes until it is cooked to your preference.
Ensure the steak is evenly cooked throughout but not overdone or dry.
Serve
Sprinkle the steak with coarse sea salt just before serving.
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
- Provides the meat that is seared and cooked over the fire, forming the whole dish.
The step that matters
Turning the steak every few minutes. Frequent turning cooks the steak evenly and gently, so the outside does not char and burn while the inside stays underdone. Heat moves through the meat gradually, so regular turning spreads it across both sides.
“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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