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Broiled Beefsteak

A thick steak broiled on a grill, served with butter.

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

Oven, in the book's wordsA slow oven

Ingredients

Directions

Grill the steak

  1. Preheat a grill over hot coals and grease the bars with butter.

  2. Place the steak on the grill and cook until browned on one side.

  3. Warm a platter and add a little butter to it.

  4. Carefully transfer the steak to the platter with the cooked side down to collect the juices.

  5. Return the steak to the grill and cook the other side to your liking.

Finish and serve

  1. Once done, place the steak back on the platter, spread lightly with butter, and keep warm without letting the butter become oily.

  2. Serve on hot plates.

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

Steak
Provides the main protein; browning on the grill builds flavour on the surface.
Butter
Greases the grill and spreads over the finished steak, adding richness and moisture to the surface.

The step that matters

Keeping the butter from turning oily. Butter left too hot on the steak separates into oil and milk solids, so it should be spread lightly and kept warm rather than heated further.

“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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