Broiled Steak
Ingredients
Directions
Prepare
Wipe the meat and trim off extra fat.
Heat a broiler.
Rub the broiler with fat.
Broil
Place the meat in the broiler.
Broil over glowing coals or in the broiling oven.
Sear the meat on both sides, then reduce heat.
Turn every 2 minutes.
Season the meat 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 protein; its thickness and fat content set how it sears and cooks through.
- Fat for rubbing
- Coats the broiler surface so the meat releases cleanly and browns instead of sticking.
The step that matters
Season the meat when it is partly cooked. Salting after the surface has begun to cook helps the seasoning stay on the meat rather than drawing out moisture before searing. Searing needs a dry, hot surface, so timing the salt matters.
“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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