Chops or Steaks
Ingredients
Directions
Prepare and steam
Butter two plates.
Place the chop or steak between the plates.
Put the plates over a pan of boiling water for 30 minutes.
Grill and serve
For grilling, place the chop or steak on a grill without seasoning.
Grill over a very hot fire, turning frequently with tongs or a spoon.
Avoid piercing the meat to retain the juices.
Serve immediately.
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
- Chop or steak
- The main protein; it cooks gently between the plates, then browns on the grill for flavor.
- Butter
- Adds fat and richness to the plates, helping the meat stay moist and flavorful.
The step that matters
Avoid piercing the meat. Piercing lets the juices escape, leaving the meat drier. Turning with tongs or a spoon keeps the surface intact and the juices 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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