Broiled Beefsteak
Ingredients
Directions
Prepare
Wipe the steak with a cloth dampened with cold water.
Trim off any excess fat from the steak.
Grease a wire broiler with some of the fat.
Broil
Place the steak in the broiler with the fat edge facing the handle.
Broil over a hot flame until cooked to your preference.
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 cross-cut rump steak
- Provides the main cut of meat, whose thickness lets the outside brown before the inside overcooks.
- Fat from the steak
- Greases the broiler so the steak does not stick, and adds richness to the surface.
The step that matters
Broil over a hot flame until cooked to your preference. Heat browns the surface quickly while the interior stays cooler, so the steak can overcook fast. Checking doneness as it cooks helps you reach the level you want.
“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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