Broiled Chops and Steaks
Ingredients
Directions
Grill the meat
Prepare a clear, bright fire and heat the gridiron, greasing the bars.
Place the meat on the gridiron and broil it close to the fire for 1-2 minutes to seal the pores.
Turn the meat and cook the other side in the same manner.
Finish cooking more slowly to ensure tenderness, turning frequently for 10-20 minutes.
Serve
Serve on a hot plate and season to taste.
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.
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The step that matters
Finishing the cook slowly. Searing over intense heat first browns the surface and seals in juices, but cooking too fast afterward leaves the interior tough. A slower finish with frequent turning lets the meat cook through gently and become tender.
“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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