To Cook a Beefsteak
Ingredients
Directions
Cut off the fat from the beefsteak.
Place the fat on the grill first and warm it.
Once warmed, set the beefsteak on the grill, removing the fat before cooking the lean part.
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 lean meat that is seared on the grill and eaten.
- Fat from the beefsteak
- Melts on the warm grill, greasing the surface and adding beefy flavour before the lean meat goes on.
The step that matters
Warming the fat before the steak goes on. Warming the fat first renders it into a thin layer of liquid fat that lightly greases the grill, so the lean meat is less likely to stick and can sear evenly.
“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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