Broiled Steaks and Mwmp Steak
Ingredients
Directions
Prepare
Prepare your fire by clearing away ashes and stirring dead cinders until you have a clear fire.
Place the steak about 5 to 6 inches above the fire, depending on thickness.
Season the steak with salt and pepper.
Cook
Turn the steak using tongs when the fat begins to drop; avoid using a fork to keep the juices in.
Cook until the steak feels firm under your finger's 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
- Steak
- Provides the main meat, whose thickness and firmness determine the cooking time and doneness.
- Fat from the steak
- Melts and drips as the steak cooks, adding flavour and signalling when to turn it.
The step that matters
Turning the steak with tongs. Piercing the meat with a fork lets juices escape, leaving the steak drier. Tongs grip the surface without puncturing it, so the juices stay inside and the meat stays more tender and moist.
“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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