Beoiled Meats
Ingredients
Directions
Prepare
Do not wash the steak unless it is dirty; if so, rinse quickly in cold water and dry thoroughly.
Prepare a clear, hot fire.
Do not uncover the stove above it until the steak is on the broiler.
If using an iron gridiron, warm it.
Rub the bars with fresh suet.
Broil
Place the steak on the gridiron.
Cook the steak for two minutes until it begins to sizzle.
Turn the steak and cook the other side for two minutes.
Watch the steak closely.
Turn the steak whenever it begins to drip to retain the juices.
If juices fall into the fire, lift the steak for a moment.
Hold the steak over a plate until the smoke clears.
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
- Beefsteak
- Provides the meat that is cooked directly over the heat, browning and firming as it cooks.
- Fresh suet
- Rubbed on the bars to add fat, so the steak is less likely to stick and the surface can sear.
The step that matters
Turning the steak when it begins to drip. Turning at the first sign of dripping helps seal the surface so juices stay in the meat rather than falling into the fire, where they flare up and can char the steak with smoke.
“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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