Broiled Steak or Chops
Ingredients
Directions
Prepare
Wipe and trim the steak or chops, cutting through tough tissue around the edges.
Place on an oiled broiling rack.
Broil and serve
Broil in a very hot oven, searing the meat on both sides and turning often to prevent scorching.
Cook for about 10 minutes for a 1-inch thick steak.
Season with salt and pepper, and serve.
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
- Forms the main body of the dish; its tender cut determines how well it cooks quickly under high heat.
- Oil
- Lightly coats the rack and meat so the surface sears without sticking.
The step that matters
Turning often under the broiler. Meat close to intense top heat can scorch on the surface before the interior cooks. Frequent turning spreads the heat, letting both sides brown evenly while the center reaches the desired doneness.
“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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