Broiling Steaks or Chops
Ingredients
Directions
Prepare
Build a good log fire and let it burn down to a bed of coals with no smoke.
Season the meat with pepper and coarse sea salt.
Broil and serve
Place the meat between the bars of the broiler and set it on the red-hot coals.
Broil quickly, turning frequently, until cooked to your desired doneness.
If charred, scrape off the burnt parts with a knife.
Serve on a hot dish, seasoned with salt and pepper.
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 or chops
- Provides the main protein, which firms and browns as it cooks over direct heat.
The step that matters
Broil quickly, turning frequently. Fast, direct heat from the coals browns the surface while the interior stays juicy. Turning often prevents the outside from charring before the center reaches the desired doneness.
“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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