To Broil a Steak
Ingredients
Directions
Heat the gridiron over a clear fire.
Rub the bars with suet or buttered paper.
Place the steak on the gridiron.
Turn the steak every 2-3 minutes to retain juices.
Position the gridiron slantingly to prevent fat from falling into the fire.
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 food cooked, with its juices kept in by frequent turning.
- Suet or butter
- Greases the bars so the steak does not stick and fat drips and browns lightly.
The step that matters
Turn the steak every 2-3 minutes. Frequent turning over direct heat helps keep juices inside the meat, while letting the steak sit too long on one side can dry the surface and cause sticking.
“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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