Beoiled Meats
Ingredients
Directions
Prepare
If the steak is dirty, rinse it quickly in cold water.
Dry the steak thoroughly.
Prepare a clear, hot fire.
Do not uncover the stove above the steak until it is on the broiler.
Broil
If using an iron gridiron, place the warm meat on it immediately.
Rub the bars of the gridiron with fresh suet before placing the steak.
Cook the steak for 2 minutes until it begins to sizzle.
Turn the steak to cook the other side for 2 minutes.
Watch the steak closely and turn it whenever it begins to drip to retain the juices.
If juices fall into the fire, lift the steak briefly.
Hold the steak over a plate until the smoke clears.
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
- Beefsteak
- Is the main food cooked directly over heat, its surface browning as it broils.
- Fresh suet
- Rubbed on the gridiron bars to add a little fat so the steak does not stick.
The step that matters
Turning the steak when it begins to drip. Turning at the first drips keeps juices inside the meat, since juices that run out are lost and can flare up in the fire.
“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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