Broiled Chops or Steaks
Ingredients
Directions
Prepare
Prepare a clear, bright fire and heat a clean gridiron, greasing the bars.
Broil
Place the meat on the gridiron and broil it close to the fire for 1 minute to seal in the juices.
Turn the meat to the other side for 1 minute to seal the juices.
Finish cooking more slowly for 10 to 20 minutes, depending on thickness, turning frequently for tenderness.
Serve
Serve on a hot plate and season to taste.
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
- Chops or steaks
- Forms the main dish; thickness determines how long the finishing cook takes.
The step that matters
Searing the first side close to the fire. A short, very hot sear on the first side helps form a browned crust and seal in juices. Too little heat or too long a wait leaves the meat dry and pale.
“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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