Broiled Steak
Ingredients
Directions
Prepare the steak
Trim off exposed edges and remove excess fat from the steak.
Broil
Heat the broiler and lightly grease it with a piece of suet on a fork.
Place the steak on the broiler with the skin edge toward the handle.
Open the chimney damper and hold the steak close to the red coals, turning every 10 seconds.
After half the cooking time, raise the broiler to reduce temperature and continue turning until cooked.
Serve
Serve on a hot platter garnished with cress and lemon slices.
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
- Sirloin or porterhouse steak
- Provides the main meat; its fat and connective tissue add flavour and juiciness as it cooks.
- Suet
- Fat used to grease the broiler so the steak does not stick.
The step that matters
Raising the broiler after half the cooking time. Holding the steak close to intense red coals throughout would scorch the outside before the centre cooks. Raising it to lower the heat and turning often lets heat penetrate evenly, so the surface browns without burning.
“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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