Beef Steak Broiled By Gas
Ingredients
Directions
Prepare
Wash the steak in cold water without soaking it.
Dry the steak with a cloth and pound it with a wooden mallet.
Nick the outer skin to prevent curling.
Season both sides with coarse sea salt and black pepper.
Broil and serve
Place the steak on a gridiron over a pan to catch the gravy.
Set the gridiron in the broiler and turn on the gas.
Broil the steak for 10 minutes, then turn it and broil for another 10 minutes.
Transfer the steak to a warm chafing dish and pour the gravy over 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
- Porterhouse steak
- Provides the meat itself, which browns and develops flavour under the broiler's direct heat.
- Coarse sea salt
- Seasons the surface of the steak and helps draw out moisture that aids browning.
The step that matters
Turning the steak at the halfway point. Broiling from one side alone would scorch the top before the interior cooks. Turning gives both sides even browning and more even doneness.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.