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Broiled Beefsteak

A grilled steak served with butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Broiled Beefsteak

Ingredients

Directions

Prepare

  1. Preheat a grill over hot coals and grease the bars with batter.

Cook the steak

  1. Place the steak on the grill and cook one side until done.

  2. Transfer the steak to a warmed platter with the cooked side down to collect juices.

  3. Return the steak to the grill to cook the other side to your liking.

Finish and serve

  1. Once cooked, place the steak back on the platter, spread lightly with butter, and keep warm without letting the butter become oily.

  2. Serve on hot plates.

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
Forms the main body of the dish and browns on the hot grill for flavor.
Butter
Adds richness and a smooth, savory coating when spread lightly over the hot steak.

The step that matters

Keeping the butter from becoming oily. Butter is an emulsion of fat and water. If it gets too hot, the water separates and the fat turns greasy, so the steak should be kept warm, not overheated.

“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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