Broiled Steaks and Rump Steak
Ingredients
Directions
Prepare the fire
Prepare your fire by clearing ashes and dead cinders for a clear flame.
Cook the steak
Place the steak about 5 to 6 inches above the fire, depending on thickness.
Add the extra piece of fat a little after placing the steak on the grill.
Season the steak with salt and pepper.
Turn the steak when the fat begins to drop, using tongs or a fork in the fat.
Cook until the steak feels firm under finger pressure.
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
- Rump steak
- Forms the main meat, where tenderness and juiciness depend on how long it cooks.
- Extra piece of fat
- Drips onto the fire and adds smoke and flavour to the steak as it cooks.
The step that matters
Turn the steak when the fat begins to drop. Turning at the right moment lets the surface brown evenly and keeps juices inside the meat rather than letting them run out early.
“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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