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Beef Steak with Pale Ale

A steak cooked with butter and pale ale, finished with a gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Beef Steak with Pale Ale

Ingredients

Directions

  1. Cook the steak to your desired doneness.

  2. Place a small piece of butter on top of the steak.

  3. Pour ½ cup of pale ale over the steak.

  4. Knead the steak gently until a delicious gravy forms.

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

Steak
Main protein; cooking firms its muscle fibres and sets its texture and browning.
Butter
Adds fat that carries flavour and gives the steak a richer, silkier finish.
Pale ale
Liquid that mixes with the meat juices to form a thin, flavourful gravy.

The step that matters

Cook the steak to your desired doneness. Muscle proteins tighten as the internal temperature rises, so pulling the steak at the right point keeps it juicy and tender rather than dry and 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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