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Broiled Beefsteak

A grilled steak cooked on both sides 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

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 one side until done.

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

  4. Transfer the steak to the platter with the cooked side down to collect juices, but do not press the meat.

  5. Return the steak to the grill to cook the other side.

Finish and serve

  1. Once cooked to your liking, place it 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; its thickness and tenderness determine juiciness and how it cooks through.
Butter
Adds richness and moisture to the finished steak and helps prevent sticking on the grill.

The step that matters

Keeping the butter from turning oily. Butter left hot for too long separates into fat and milk solids, so the steak should be kept warm only gently after the butter is spread on.

“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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