Cooking a Steak
Ingredients
Directions
Clean the gridiron.
Place the chop or steak on it.
Cook quickly, turning every minute for about 10 minutes.
Encourage a flare by adding a small piece of fat to the fire if needed.
Test doneness by pinching the meat; it should feel firm but not hard.
Use cooking tongs to turn or test the meat without cutting it.
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
- Is the main food cooked over the fire, so its thickness and doneness set the method.
- Fat
- Drips onto the fire to create a brief flare that sears the surface with smoky flavour.
The step that matters
Test doneness by pinching the meat. Firmness changes as meat cooks, so pinching shows doneness without piercing it. Cutting the meat lets juices escape, which dries it out.
“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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