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Pan Broiled Steak

Pan-broiled steak seasoned with coarse sea salt and black pepper.

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

Oven, in the book's wordsA very hot oven

Ingredients

Directions

Sear

  1. Heat a steel pan over the fire until very hot.

  2. Place the prepared steak in the pan.

  3. Sear the steak, then turn it as soon as it is seared.

  4. Continue to sear and turn for five minutes.

Broil

  1. Lower the flame.

  2. Broil slowly for an additional five minutes, being careful not to fry the steak.

  3. Turn it more often to ensure it broils properly.

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
Is the main protein; its thickness sets how long it needs to cook through.
Coarse sea salt
Seasons the surface and helps draw out moisture to brown the exterior.

The step that matters

Keep the flame low during the broil. Once the steak is seared, high heat would fry the surface and overcook it before the centre reaches the desired doneness. Lower, slower heat lets the interior warm gradually while the crust stays intact.

“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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