Broiled Steak
Ingredients
Directions
Prepare
Select steak cuts, remove bone and excess fat, and trim edges.
Shape the steak.
Broil
Preheat the broiler until very hot and grease it with a bit of suet.
Place the steak close to the flame to sear the surface.
Turn the steak to sear the other side quickly.
Reduce the flame or lower the broiler and cook more slowly for 8 to 10 minutes.
Do not pierce the meat with a fork while cooking.
Serve
Serve on a hot platter, pour over some fat, season, and garnish.
If desired, serve with mushroom sauce, maitre d'hôtel sauce, or Clubhouse seasoning.
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
- Is the main cut cooked by high heat, so its searing and interior texture define the dish.
- Suet
- Greases the broiler rack so the steak does not stick and gains a little fat flavour.
The step that matters
Do not pierce the meat with a fork while cooking. Piercing lets juices escape, which dries the steak and lowers its flavour. Turn it with tongs instead so the juices stay inside.
“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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