Grilled Steak
Ingredients
Directions
Prepare
Prepare a clear fire.
Place the steak on a board and sprinkle it with pepper and coarse sea salt.
Grease the bars of the grill and heat them.
Grill the steak
Put the steak on the grill over the fire.
If the steak is thick, start it close to the fire, then raise it an inch or two after the outside hardens.
If the steak is thin, keep it close to the fire.
When the top of the steak appears moist, turn it over.
Continue turning until the steak is cooked.
Check doneness
To check doneness, press it gently with the back of a spoon: spongy means cooked, soft means underdone, and hard means overdone.
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
- Is the main food; its thickness decides how close to the fire it should cook.
- Coarse sea salt
- Seasons the surface of the steak and helps draw out moisture for a browned crust.
- Pepper
- Adds sharp aroma and flavor to the outside of the steak.
The step that matters
Turning the steak. Turn only once the top looks moist, so the outside has set and browned. Turning too early tears the surface and lets juices escape, leaving the meat drier and less flavorful.
“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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