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Broiled Beefsteak

A beefsteak cooked over a bright fire, seasoned with coarse sea salt and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Broiled Beefsteak

Ingredients

Directions

Broil

  1. Preheat a bright fire for broiling.

  2. Place the beefsteak on the grill and broil quickly without burning.

  3. If flames occur from drippings, sprinkle a little coarse sea salt to extinguish them.

  4. Turn the steak constantly while broiling.

  5. For rare steak, do not cook for more than 3 minutes.

Season and serve

  1. Remove from heat and season with butter and coarse sea salt.

  2. Serve immediately while very hot.

Recipe from a historical cookbook (Internet Archive).

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

Beefsteak
The main protein; its thickness and doneness set the cooking time.
Butter
Adds richness and a smooth, moist finish to the hot steak.

The step that matters

Turning the steak constantly while broiling. Frequent turning keeps the surface from scorching before the interior cooks. Direct high heat browns and chars quickly, so constant movement helps the steak cook evenly without burning.

“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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