Chops or Steaks
Ingredients
Directions
Prepare
Ensure the meat has been hung for at least four days in moderate weather.
Prepare a clear brisk fire and sprinkle a little salt on it.
Cook
Heat the gridiron and set it at an angle to prevent fat from dripping into the fire.
Cook the steaks carefully to achieve the desired tenderness.
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
- Steaks
- Thick rump cuts that provide the main meat and are cooked over direct heat.
- Fat (in the method)
- Melts during cooking to add richness and flavor, which is why the gridiron is angled away from the fire.
The step that matters
Cook the steaks carefully to achieve the desired tenderness. Meat proteins tighten and toughen as internal temperature rises, so cooking too long or at too high a heat makes steak dry and chewy. Checking doneness early keeps the meat juicy.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.