Broiled Steak

Ingredients

• a steak
• salt
• pepper
• oil

Method

1. 1

   Thaw the steak in a warm kitchen for an hour or two if frozen.

2. 2

   Prepare a clear, bright fire and ensure the gridiron is clean.

3. 3

   Season the steak with salt, pepper, and brush with oil.

4. 4

   Place the gridiron slanting over the fire, about two inches above it.

5. 5

   Turn the steak every two minutes until done, aiming for a dark brown outside and a deep red inside.

6. 6

   Cooking time may vary but approximately twelve minutes for an inch thick steak.

As published

This recipe was extracted from The girl's own cookery book (1882) by Phillis Browne, page 20. The excerpt below is the record exactly as published.

salt here, and two more making the dishes hot there, our broil will not be perfection, and, of course, nothing less will satisfy us. The French always season the steak with pepper and salt, and brush it over with oil before broiling it, and the plan, though unusual in English kitchens, is to be recommended. The gridiron should be placed slanting to begin with, and 36 2'he Girl’s Own Cookery Book. should be about two inches above the fire. It is our object to surround the meat as soon as possible with a brown coat that will keep in the juice, and therefore we expose it to a fierce heat at first. As time goes on we may raise it to the height of about five inches. And, above all, we must remember to turn the steak every two minutes till it is done. The F rench are, as a nde, so much cleverer than we in cookeiy, that when we do have the advantage of them, I think we may be pardoned if we make the most of it ; and this is such an opportunity. They make it a practice to turn the steak only once ; we turn it continually, and our way is the more successful of the two, as well as the more reasonable, because, by being continually turned, the inside of the meat is cooked gently, and so is made tender. Sometimes the steak is turned every minute, instead of every two minutes, and then it needs to be cooked a little longer. I should hope that no one who has read these pages, and I am sure no one who has tried to carry them into practice at all, would think of putting a fork into the meat in order to turn it. It will have been seen that almost the chief object in cooking is to keep in the juices, and of course, if a fork were thrust into the lean the gravy would escape through the holes made by the fork. Steak-tongs are frequently used to turn meat on the gridiron ; but even with them care should be taken not to squeeze the meat. A spoon and a knife will help us to turn the steak as well as anything, the flat side of the knife being used. If a fork is used, it should be placed in the fat or skin of the meat. I said that the gridiron should be held slantwise over the fire, and the object of this is that the fat which drops from the meat should run downwards instead of dropping into the fire, where it would be likely to make a smoky flare. This flare is not entirely objectionable, because it helps to harden the outside of the meat. If, however, there should be too much of it, the gridiron should be lifted up for a minute and a little salt sprinkled upon the coal, and this will do as much as anything to get rid of the blaze. As to the time that a steak

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