Broiling. Chops or Steaks
Ingredients
Directions
Prepare
Ask your butcher to cut the meat to an even thickness and hang it for at least four days in moderate weather to tenderize.
Prepare a clear, brisk fire.
Sprinkle a little salt on the fire.
Heat the gridiron.
Broil
Set the gridiron at an angle to prevent fat from dripping into the fire.
Cook the steaks, adjusting the time based on thickness, until done to your liking.
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
- Chops or steaks
- Fat and connective tissue in the rump cut carry flavour and tenderness as they cook.
- Coarse sea salt
- Seasons the surface of the meat and enhances browning.
The step that matters
Set the gridiron at an angle. Angling the gridiron keeps dripping fat away from the flames, which prevents flare-ups and sooty, bitter smoke that would coat the meat.
“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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