Broiled Steak
Ingredients
Directions
Prepare
Trim the edges and remove the bone from the steak if large.
Skewer the steak into shape.
Broil
Preheat the broiler until very hot.
Sear the surface of the meat quickly.
Broil more slowly for 8 to 10 minutes for a 1-inch thick steak.
Serve
Place the steak on a warm platter.
Pour some fat over the steak, season, garnish, and serve.
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; its thickness and fat content determine juiciness and how it cooks through.
- Fat
- Poured over the cooked steak to add moisture and richness.
- Coarse sea salt
- Seasons the surface of the meat and adds savory flavor.
The step that matters
Sear the surface of the meat quickly. A very hot broiler browns the outside quickly, building flavor and a crust before the interior overcooks. Starting slowly lets juices escape and leaves the surface grey rather than browned.
“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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