Grilled Steak

Ingredients

• a steak
• pepper
• salt

Method

1. 1

   Grease the gridiron bars and sprinkle the steak with pepper and salt.

2. 2

   Place the steak in the gridiron close to a red fire.

3. 3

   If the steak is thick, raise it after the outside hardens.

4. 4

   Watch closely and turn when the top becomes moist until cooked.

5. 5

   Do not pierce the steak with a fork.

Nutrition per serving

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 19. The excerpt below is the record exactly as published.

a steak that is being grilled. Have a gridiron that is made of thin wires, and made double, so that the meat can be placed in between and turned over as required without being handled. Grease the bars, sprinkle the steak with pepper and salt, and put it in the gridiron. Have a fire that is burning quite red, as, if there is any black coal burning, the gases given out will impart a disagreable flavour and bad colour to the steak. Sprinkle a little salt on the fire to make it burn clearer. Place the steak quite close to the fire, in fact almost touching it, if the steak is thick raise it an inch or two from the fire after the outside has hardened a little, if the steak is thin keep it close to the fire ah the time. Watch it closely, and when the top of the steak becomes moist turn it over so that the heat may harden that surface, keep watching and turning until the steak is cooked When done enough the steak will be slightly thicker in the middle than at the edges, owing to the juices being expanded by the heat. • 30 Do not on any account stick a fork in the steak to see if it is done enough, as in this way you will make an opening for the juice to escape and entirely spoil the results. It is not necessary to serve gravy with grilled steak, as sufficient will escape from it when it is cut at the table. If there is an occasional spurt of flame caused by the fat melting and dropping in the fire during the process of grilling, it will be quite harmless to the meat, and as a matter of fact, it will be favourable. GARNISHING. — The appearance of a dish when it is sent to table is of great importance, and should be carefully studied by all cooks. Made dishes are always improved by garnishing, and the appetising appearance will go a long way towards assisting in the proper enjoyment of food. It is difficult at sea to obtain many of the things used for making a dish look attractive, but still many things can be used that are often overlooked. Suppose you are serving a fricasse, it can easily be garnished with a few sippets of bread which have been previously cut into star, diamond, or other fancy shapes, and fried in hot fat until they have changed to a bright golden tint. Parsley that has been preserved as in the foregoing directions can also be used to relieve the colour. Pickled walnut makes a very pretty garnish if soaked in water for an hour and then cut into slices. Lemon sliced and the slices cut into quarters can be used for garnishing fish or curries. Carrots and turnips cut into small fancy shapes and then boiled, are very effective in decorating hashed meats of any description. Pickled gherkins may be prepared in the same way as walnuts, and used for decorative purposes, and so can hard boiled egg, capers, or tomatoes. GRAVY.— It is of the utmost importance that the gravy served with either joints or made dishes should be of good colour and flavour. The greatest weakness of most sea cooks is the gravy which they serve. It is a grave mistake to serve a thick gravy with roasted meats. To obtain a proper gravy, drain off all the fat it is possible to remove from the roasting tin, and retain only the liquor which has escaped from the joint. Put this on the stove, and boil away all the moisture until the sediment which is left behind com- mences to brown, then add salt

Cook this with the app: pantry check, scaling, and the assistant.