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Broiled Beefsteak

Broiled beef steak cooked over a clear fire, turned frequently, until desired doneness.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Broiled Beefsteak

Ingredients

Directions

Prepare

  1. Wipe the steak with a cloth soaked in cold water and trim off excess fat.

  2. Grease a wire broiler with some of the fat.

  3. Place the steak in the broiler with the fat edge facing the handle.

Broil

  1. Broil over a clear fire, turning every ten seconds for the first minute to sear the surface.

  2. After the first minute, turn occasionally until cooked to your liking: about 5 minutes for rare and 6 minutes for well done.

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

Beef steak
Provides the main protein; its thickness and cut determine how it cooks through and browns.
Fat from the steak
Greases the broiler so the steak does not stick and adds flavour to the surface.

The step that matters

Turning the steak every ten seconds for the first minute. Frequent early turning sears the surface quickly, building a browned crust that seals in juices, while limiting how much heat reaches the centre too fast.

“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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