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Pan-broiled Steak

Pan-broiled steak cooked in a hot pan, seasoned with salt and pepper, served with optional sauces.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Pan-broiled Steak

Ingredients

Directions

Prepare

  1. Wipe the meat with a damp cloth.

  2. Trim off any excess fat.

  3. Heat a frying pan and grease it slightly with a piece of fat on a fork.

Cook the steak

  1. When the pan is very hot, add the steak.

  2. Sear the steak on both sides.

  3. Reduce the heat.

  4. Turn the steak every 2 minutes until cooked to your preference.

  5. Season with salt and pepper when the steak is partly cooked.

  6. Pour off any fat that collects in the pan as the steak cooks.

Serve

  1. Serve with Brown Gravy, Mushroom Sauce, or Lemon Butter.

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
Searing browns the surface, while gentle turning cooks the inside evenly.
Fat
Lightly greasing the pan keeps the steak from sticking and helps it brown.

The step that matters

Add the steak to a very hot pan. A very hot pan sears the surface quickly, creating browning and flavour before the inside overcooks. A cool pan steams the meat and leaves it grey and tough.

“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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