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Broiled Beefsteak

A thick tender steak grilled and served with butter.

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

Ingredients

Directions

Prepare the grill

  1. Preheat a grill over hot coals.

  2. Grease the grill bars with butter.

Cook the steak

  1. Place the steak on the grill and cook one side until done.

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

  3. Transfer the steak to the platter with the cooked side down to collect juices. Do not press the meat.

  4. Return the steak to the grill and cook the other side.

  5. Place the steak back on the platter and spread lightly with butter.

  6. Keep warm without letting the butter become oily.

  7. 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 meat; its thickness and tenderness set the texture of the finished dish.
Butter
Adds richness and flavour, and keeps the meat surface from sticking to the hot grill.

The step that matters

Keeping the butter light on the finished steak. Too much butter kept warm over time can separate and turn oily, making the surface greasy rather than glossy. A light spread lets the meat's own juices and flavour come through.

“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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