These steaks actually are broiled. For reasons obscure, however, the British have abandoned their accurate old term for the ambiguous ‘grill.’ Proportions are for one steak per person.
-5 oz good strong coffee
-juice of ½ lemon
-1 teaspoon each of salt and pepper
-a good steak of your choice
-2 oz soft but not melted unsalted butter
-1 Tablespoon cornstarch
-about 1½ Tablespoons cold water
- Combine the coffee, lemon juice, salt and pepper, then marinate the steak(s) for at least an hour and for as long as four.
- Mix the cornstarch and cold water, bring the marinade to a boil and whisk the wet cornstarch into the pot. Keep the sauce warm.
- Spread the butter over the meat and broil the steaks; we insist on blood rare.
- Remove the steak(s) from the oven pan (obviously) and deglaze it with the coffee sauce, scraping up all of the debris from the beef.
- Pour a good spoonful of sauce over each steak and serve the rest in a sauceboat or pitcher.
-This is one of those rare instances where broiling a steak works better than frying or grilling over charcoal.
-For a slightly sweetened edge, substitute a Tablespoon of coffee syrup for the cornstarch and water. Both Dave’s and Autocrat are excellent products available online.
-Oddly enough, this is the prolific Mrs. Ayrton’s only original recipe for broiled, or grilled, steak. She has chosen, or invented, well. From The Cookery of England (London 1974)
-Mrs. Aytron bastes her steak with some of the marinade twice while under the broiler/grill. We do not see the point and anyway prefer a crispy crust.