Beefsteak
Ingredients
Directions
Prepare
Do not wash the steak unless it is dirty.
If it is dirty, rinse it quickly in cold water and dry thoroughly.
Prepare a clear, hot fire.
Do not uncover the stove above the steak until it is on the broiler.
Cook the steak
If using an iron gridiron, place the warm meat on it immediately after it goes over the fire.
Rub the bars of the gridiron with fresh suet.
Cook the steak for two minutes until it begins to sizzle.
Turn the steak and cook the other side for the same duration.
Watch the steak closely.
Turn the steak whenever it begins to drip to retain the juices.
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
- Main cooking subject; its surface browns and its juices are kept in by turning.
- Fresh suet
- Rubbed on the gridiron bars to add fat so the steak does not stick.
The step that matters
Turn the steak whenever it begins to drip. Juices forced out of the meat are lost into the fire and the surface dries out. Turning at the first drip keeps the juices in and promotes even browning.
“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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