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Bkoiled Beefsteak

A thick tender steak cooked on a grill and served with butter.

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

Ingredients

Directions

Prepare

  1. Preheat a grill over hot coals and grease the bars with butter.

  2. Warm a platter and add a little butter to it.

Cook the steak

  1. Place the steak on the grill and cook one side until done.

  2. Transfer the steak to the platter with the cooked side down to collect juices, but do not press the meat.

  3. Return the steak to the grill to cook the other side.

  4. Once cooked to your liking, place it back on the platter, spread lightly with butter, and keep warm without letting the butter become oily.

Serve

  1. 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; its thickness and tenderness set the juiciness and texture of the finished dish.
Butter
Adds richness and a smooth coating on the platter and steak, and helps prevent the meat from drying.

The step that matters

Keeping the butter light on the finished steak. Too much butter or prolonged warming can make the surface greasy and pool fat. A light spread keeps the meat moist while the juices stay in the steak, rather than running off into oil.

“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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