Beef Toast
Ingredients
Directions
Prepare
Toast 2 slices of bread and keep them warm.
Broil the steak until slightly less cooked than desired.
Serve
Place the steak on a hot plate.
Sprinkle salt on the steak and score it well.
Press another hot plate on top to let the juices run onto the toasted bread.
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 main protein; browns under the broiler and supplies the juices that flavour the toast.
- Bread
- Forms the base that soaks up the meat juices, adding moisture and a toasted texture.
The step that matters
Broil the steak until slightly less cooked than desired. Steak keeps cooking from its own residual heat after it leaves the broiler and while it rests. Pulling it slightly early lets it reach the intended doneness rather than overcooking.
“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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