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Beefsteak Juice

A simple dish of broiled sirloin steak whose juice is poured over toast, seasoned lightly with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Beefsteak Juice

Ingredients

Directions

Cook the steak

  1. Broil the steak until juicy.

  2. Place the steak on a hot platter.

  3. Cut the steak into pieces.

  4. Press out the juice from the steak.

  5. Season the steak with a little coarse sea salt.

Serve the juice

  1. Pour the juice over the slice of toast.

  2. Do not use butter on the toast unless permitted by your physician.

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

Tender sirloin steak
Supplies the meat and the juices that are pressed out and soaked into the toast.
Toast
Absorbs the pressed juice, giving it a soft, savory base to hold the liquid.

The step that matters

Broil the steak until juicy. Overcooking tightens the meat's protein fibres and squeezes out its moisture, so less juice can be pressed from it. Stopping while the steak is still rare to medium keeps the juice plentiful and the meat tender.

“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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