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Broiled Beefsteak

A grilled steak cooked on both sides, seasoned with optional coarse sea salt and 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. Transfer the steak to a warmed platter with the cooked side down to collect juices.

  4. Return the steak to the grill and cook the other side to your liking.

Finish and serve

  1. Once cooked, place the steak 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 meat, whose texture depends on how far it is cooked on each side.
Butter
Greases the grill to prevent sticking and adds richness and flavor when spread on the finished steak.

The step that matters

Keeping the butter from turning oily. Butter is an emulsion of fat, water and milk solids. When it stays hot too long, it separates into greasy fat and liquid, so a light spread held warm, not hot, keeps it smooth.

“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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