Fried Beefsteak
Ingredients
Directions
Preheat a frying pan until hot.
Place the beefsteak or chops in the hot pan.
If the meat is very lean, add ½ teaspoon of butter to the pan and spread it quickly over the bottom.
Cook until the meat is seared on the outside.
Adjust cooking time based on the thickness of the meat.
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 or chops
- The main protein, which browns on the hot surface to build flavour and a seared crust.
- Butter
- Adds fat and richness to very lean meat, helping the pan surface transfer heat and aiding browning.
The step that matters
Preheat the pan until hot before adding the meat. A hot pan sears the surface quickly, forming a browned crust before the meat releases moisture and begins to steam. A cool pan lets juices seep out and leaves the meat greyish 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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