Broiled Steaks and Rump Steak
Ingredients
Directions
Prepare the fire
Prepare a clear fire by removing ashes and dead cinders.
Place the steak about 5 to 6 inches above the fire, depending on thickness.
Cook the steak
Add the extra piece of fat a little after placing the steak on the grill.
Season the steak with coarse sea salt and black pepper.
Turn the steak when the fat begins to drop, using tongs or a fork in the fat.
Continue turning the steak to keep the juices inside.
Check doneness by pressing; it should feel firm.
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 protein, which firms and browns as it cooks over direct heat.
- Extra piece of fat
- Drips onto the fire and adds smoky aroma and richness to the meat's surface.
The step that matters
Turning the steak. Turning too early or too often prevents a crust from forming and can let juices escape. Turning when the fat begins to drop lets the surface brown and the juices stay inside.
“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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