Broiled Meat
Ingredients
Directions
Prepare
Grease the broiler with fat from the meat or pork fat.
Cook
Hold the steak over an open fire, turning every two minutes until browned.
Cook the beefsteak for 10 to 12 minutes for rare; cook mutton or lamb chops for 6 to 8 minutes.
Add seasoning after cooking is finished.
Serve immediately to retain flavor.
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
- Beefsteak
- Forms the main body of the dish and browns on its surface when cooked over direct heat.
- Fat from meat or fat pork
- Coats the broiler so the steak does not stick and adds richness to the surface.
The step that matters
Turning every two minutes. Frequent turning over direct heat helps the surface brown evenly without burning. Letting one side char too long can leave the outside bitter while the inside stays underdone.
“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.