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Sirloin Beefsteak

A sliced sirloin steak broiled and served with butter and juice from round steaks.

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

Ingredients

Directions

  1. Broil the beefsteak slices rapidly and lightly.

  2. Place the sirloin in the center of a platter and add a little butter.

  3. Use a meat squeezer to press the juice from the round steaks over the sirloin.

  4. Serve immediately.

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

Beefsteak
Provides the main protein; rapid, light broiling keeps the meat tender and juicy.
Butter
Adds fat and richness, coating the sirloin for a smoother flavour and moister surface.

“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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