Broiled Beefsteak
Ingredients
Directions
Prepare
Wipe the steak with a cloth soaked in cold water and trim off excess fat.
Grease a wire broiler with some of the fat and place the steak in it, fat edge facing the handle.
Broil
Broil over a clear fire, turning every ten seconds for the first minute to sear the surface and retain juices.
After the first minute, turn occasionally until cooked to your preference: 5 minutes for rare, 6 minutes for well done.
Remove the steak to a hot platter.
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
- Porterhouse, sirloin, or round steak
- Provides the main protein; its thickness and fat determine cooking time and juiciness.
- Fat from steak
- Greases the broiler so the steak does not stick and adds richness to the surface.
The step that matters
Searing the first minute with frequent turning. Turning every ten seconds at first quickly sets a browned crust on the surface, which helps hold juices inside the meat. Letting it sit untouched early can cause uneven browning and dryness.
“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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