Beefsteak Juice
Ingredients
Directions
Cook the steak
Broil the steak until juicy.
Place the steak on a hot platter.
Cut the steak into pieces.
Make the juice
Press out the juice from the steak.
Pour the juice over the slice of toast.
Season and serve
Season the steak with a little coarse sea salt only.
Do not use butter on the toast unless permitted by your physician.
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 poured over the toast.
- Slice of toast
- Soaks up the pressed juice, giving a soft base that holds the liquid.
The step that matters
Broil the steak until juicy. Heat tightens the meat's protein fibres and squeezes moisture out of them. Overcooking drives out more juice, so the steak should be cooked only until it releases juice that can be pressed out.
“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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