Broiled Beefsteak
Ingredients
Directions
Grill the first side
Preheat a grill over hot coals and grease the bars with butter.
Place the steak on the grill and cook one side until done.
Rest on the platter
Warm a platter and add a little butter to it.
Transfer the steak to the platter with the cooked side down to collect juices, but do not press the meat.
Finish and serve
Return the steak to the grill and cook the other side.
Once cooked to your liking, place the steak back on the platter, spread lightly with butter, and keep warm without letting the butter become oily.
Serve on hot plates.
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
- Main protein; high heat on the grill browns the surface and firms the meat as it cooks.
- Butter
- Fat that greases the grill and platter, adding richness, flavor, and a little moisture to the finished meat.
The step that matters
Transfer the steak cooked side down without pressing. Pressing the meat squeezes out its juices, leaving it drier. Letting the juices collect on the platter keeps the steak moist. Keeping the butter light also prevents the surface from turning greasy.
“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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