Bump Steak with Eschalot
Ingredients
Directions
Season the steak
Mix the chopped eschalot with salt and pepper.
Rub the mixture all over the steak and press it in with a knife.
Cook and serve
Broil the steak on a double gridiron over a clear fire for 12 to 15 minutes, turning it four times.
Serve immediately on a warm dish.
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
- The main cut, cooked by direct high heat so its surface browns while the inside stays juicy.
- Eschalot
- Adds a mild, sweet onion-like aroma and flavour that clings to the steak's surface.
The step that matters
Rub the mixture all over the steak and press it in with a knife.. Pressing the eschalot, salt and pepper into the surface helps the seasoning adhere, so it stays on the meat rather than falling off into the fire during broiling.
“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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