Skip to main content
Main

Broiled Beef-Steak

A steak seasoned with coarse sea salt and broiled over live coals or in a skillet until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Broiled Beef-Steak

Ingredients

Directions

Prepare

  1. If using a tougher cut, pound it with a mallet or hack it with a dull knife to tenderize.

Cook

  1. Place the steak on a clean grill over live coals, avoiding smoke.

  2. Turn the steak every 2-3 minutes to retain juices, cooking for 10-12 minutes.

  3. If broiling equipment is unavailable, heat a skillet, place the steak in it without any fat, and cover for 2-3 minutes until seared.

  4. Turn the steak, press it down, and brown the other side in the same manner.

Serve

  1. When cooked, lift the steak to a hot platter and cover it with another plate.

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

Beef steak
Provides the main protein; tougher cuts benefit from pounding or hacking to tenderize.
Coarse sea salt
Seasons the surface of the steak and adds a savory crust-building layer.

The step that matters

Turning the steak every 2-3 minutes. Frequent turning over direct heat cooks the meat evenly and helps hold in juices, rather than letting one side dry out or char while the other stays underdone.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes