Broiled Steak
Ingredients
Directions
Prepare
Wipe the steak and tenderloin with a clean, wet cloth.
Prepare a clear fire and place the meat in an open wire broiler or on a gridiron over the coals.
Cook
Cook the meat, turning it every ten seconds, for 4 to 5 minutes if the slices are about 1 inch thick.
Finish and serve
Squeeze the juice from the round steak over the tenderloin.
Season with a little salt and serve immediately on a hot plate.
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
- Round steak
- Lean beef that browns on the surface over high heat, giving the meat its savoury crust.
- Tenderloin
- A very tender, lean cut that cooks quickly and stays juicy if not overcooked.
- Lemon juice
- Adds acidity that brightens the flavour of the beef.
The step that matters
Cook the meat, turning it every ten seconds. Broiling over a hot fire browns the surface quickly, so timing matters. Turning often helps the meat cook evenly while the outside browns. Lean beef left too long becomes dry and tough, so watch the thickness and the clock closely.
“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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