Beefsteak with Pale Ale
Ingredients
Directions
Cook the steak to your desired doneness.
Place a small piece of butter on top of the steak.
Pour ⅓ cup of English pale ale over the steak.
Knead the steak gently until a delicious gravy forms.
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
- Provides the main protein, whose doneness sets the texture of the dish.
- Butter
- Adds fat and richness, carrying flavour and helping the steak's surface feel silky.
- English pale ale
- Adds liquid and malty flavour that mixes with the meat juices to form the gravy.
The step that matters
Cook the steak to your desired doneness.. Heat squeezes moisture out of meat and firms its proteins. Cooking past the target doneness makes the steak drier and tougher, and it also leaves less juice to form the gravy later.
“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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