Steaks, and a Pie
Ingredients
Directions
Prepare the fire
Make a roaring fire and add some coke until it is red-hot for a clear, smokeless fire.
Cook and serve
Cook the steak directly on the fire, not in front of it.
Turn the steak after a few minutes and keep turning until it is done.
Ensure the steak is evenly cooked throughout but not overdone or dry.
Sprinkle the steak with coarse sea salt when serving.
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
- Is the main protein; its texture depends on how evenly and carefully it is cooked.
The step that matters
Keep turning the steak over the fire. Frequent turning on a fierce, even heat cooks the meat through without charring the outside too fast, helping keep it juicy rather than dry.
“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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