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Broiled Beefsteak

A steak cooked on a greased gridiron over coals, then rested on a butter-warmed platter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Broiled Beefsteak

Ingredients

Directions

Prepare the gridiron

  1. Grease a gridiron with butter.

  2. Place the greased gridiron over hot coals.

Cook the steak

  1. Lay the steak on the gridiron.

  2. Cook one side of the steak until done.

  3. Warm a platter with a little butter.

  4. Transfer the steak to the platter with the cooked side down to collect juices.

  5. Return the steak to the gridiron.

  6. Cook the other side of the steak to your liking.

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

Steak
Forms the main cooked protein; its thickness sets how long it needs to reach doneness.
Butter
Greases the gridiron so the steak does not stick, and warms the platter for serving.

The step that matters

Transfer the steak to the platter with the cooked side down to collect juices. Juices pushed out of the meat while it rests can run out and dry the surface. Keeping the cooked side down on the warm platter helps the juices collect rather than escape, so the steak stays moist.

“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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