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Broiled Beefsteak

A 1‑inch thick steak seasoned with salt and pepper, broiled to medium‑rare and rested before slicing.

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

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Remove the flank end of the sirloin steak before cooking.

  2. Wipe the steak with a cloth to clean it.

  3. Season both sides of the steak with coarse sea salt and black pepper.

Broil and rest

  1. Broil the steak over high heat for about 4‑5 minutes on each side for medium‑rare.

  2. Let the steak rest for a few minutes before slicing.

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
Its thickness and fat content give a juicy, tender bite when broiled quickly over high heat.
Coarse sea salt
Seasons the surface and draws out moisture that helps form a savory crust.

The step that matters

Broil on each side for the stated time. Broiling over high heat browns the surface quickly, while the interior cooks more slowly. Timing each side by the stated minutes helps the center reach medium-rare before the outside overcooks.

“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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