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Broiled Beefsteak

A grilled steak cooked on both sides, served hot with butter.

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

Ingredients

Directions

Prepare the grill

  1. Preheat a grill over hot coals.

  2. Grease the grill bars with butter.

Cook the steak

  1. Place the steak on the grill.

  2. Cook one side until done.

  3. Warm a platter with a little butter.

  4. Place the steak cooked side down on the platter to collect juices.

  5. Quickly return the steak to the grill.

  6. Cook the other side.

  7. Place the steak back on the platter.

Finish and serve

  1. Spread lightly with butter.

  2. Keep warm without letting the butter become oily.

  3. 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 tenderness and juiciness depend on careful cooking.
Butter
Greases the grill to stop sticking and adds richness and flavour when spread on the finished steak.

The step that matters

Keep warm without letting the butter become oily. Butter held too long or too hot separates, turning greasy and losing its clean flavour. Keeping the heat gentle preserves the emulsion and a pleasant finish.

“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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