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Fried Beefsteak

A sirloin steak fried in butter, served with its own juices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Fried Beefsteak

Ingredients

Directions

Prepare the steak

  1. Grease a saucepan with a small piece of butter.

  2. Place the sirloin steak in the saucepan and cover it.

  3. Cook the steak quickly until done on one side.

Rest and finish

  1. Carefully transfer the steak to a platter.

  2. Press the juice from the steak with a knife into melted butter on the platter.

  3. Let the juice drain from the steak.

  4. Return the steak to the saucepan and fry quickly on the other side.

Recipe from a historical cookbook (Internet Archive).

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

Sirloin steak
Provides the meat that is seared and cooked through, forming the main dish.
Butter
Greases the pan and adds richness and flavor to the steak and the juices.

The step that matters

Cook the steak quickly until done on one side. Searing over high heat browns the surface and seals in juices. Cooking too slowly dries the meat and drives out moisture, leaving it tough.

“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.

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