Broiled Perfection Steak
From English and French cookery, 1890
Use a reversible gridiron for best results.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 44. The excerpt below is the record exactly as published.
Broiled Perfection Steak. — A West End Club Recipe. — Take 2 to 3 pounds of rump steak (good buttock or thick flank will answer) cut an inch thick ; beat well with a rolling-pin — you will not break the rolling-pin. Pepper thickly on both sides and edges, rubbing well in with clean fingers. Place over a very low clear coal, coke, or ember fire until partly cooked, turning occasionally, and taking special care not to prick the ‘broil.’ Continue to put on the fire some previously dried deal sticks — a small piece of fat may be thrown on to start a blaze — and finish cooking in the flames, turning repeatedly. A rever- sible gridiron should be used ; but I have cooked dozens of steaks this way on a single one. By the time the steak is a deep brown, almost black colour, it will be cooked ; but the exact moment for removing can be ascertained by the firmness, pressing the meat with a spoon. The flames will destroy all taste of the pepper, and when cut, the hot dish will fill with gravy. Flavour and garnish to fancy
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