Broiled Beefsteaks
Ingredients
Directions
Prepare
Cut the steaks from the rump or ribs.
Preheat a clean gridiron over a clear, high heat.
Cook and serve
Place the steaks on the gridiron and turn them constantly with meat tongs until cooked to your liking.
Sprinkle a little coarse sea salt over the steaks before removing them from the heat.
Rub a bit of butter on the steaks just before serving.
Serve immediately, plain or with made gravy and sliced onions.
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
- Steaks from a rump or ribs of a fore quarter
- Provide the main meat, which browns and firms on the hot grid while staying juicy inside.
- Coarse sea salt
- Seasons the surface of the meat and adds savoury flavour at the end of cooking.
- Butter (optional)
- Adds richness and a smooth, buttery coating to the hot steak surface.
The step that matters
Turning the steaks constantly. Frequent turning on a high heat cooks the steaks evenly and limits charring on the outside before the centre reaches the desired doneness. Keeping the grid clean and hot helps the surface brown rather than stick or smoke heavily.
“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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