Broiled Steak
Ingredients
Directions
Prepare
Wipe the steak and trim off extra fat.
Heat a broiler and rub it with fat.
Cook
Place the steak in the broiler.
Broil over glowing coals or in the broiling oven.
Sear the steak on both sides, then reduce heat.
Turn every 2 minutes.
Season the steak when it is partly cooked.
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
- The main cut; its surface browns and its interior cooks through under direct heat.
- Fat for rubbing
- Coats the surface to prevent sticking and help the exterior brown.
The step that matters
Sear the steak on both sides, then reduce heat. Intense heat browns the surface through the Maillard reaction, which builds flavour and colour. Lowering the heat afterward lets the interior cook through before the outside burns.
“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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