Beef Juice
Ingredients
Directions
Remove all fat from the steak.
Broil or heat the steak until juices start to flow.
Extract the juice using a press or lemon squeezer.
Season with salt and serve immediately.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Steak
- Its juices are the main flavour and liquid of the jus once pressed out.
The step that matters
Heating the steak until juices start to flow. Heat must be high enough to draw juices out of the meat but not so long that they dry out and the meat toughens. Watching for the first flow of juice helps you stop at the right point.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.