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To Broil a Beef Steak

A method for broiling a ½‑inch thick rump steak seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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To Broil a Beef Steak

Ingredients

Directions

Prepare the steaks

  1. Beat the steaks with a rolling pin.

  2. Season both sides with coarse sea salt and black pepper.

Broil and serve

  1. Preheat the gridiron until hot and rub it with a piece of fat.

  2. Place the steaks on the gridiron and turn them often to retain the juices.

  3. Once cooked to your liking, serve the steaks on a hot dish with a little gravy.

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

Rump steaks
Provide the main meat, whose tenderness is improved by beating and whose juices are kept in by frequent turning.

The step that matters

Turning the steaks often on the gridiron. Frequent turning spreads heat evenly and limits how long any one side sits against the hot bars, which helps retain juices rather than letting them drip out. Overcooking dries the meat, so checking doneness as it cooks matters.

“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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