Beef Juice
Ingredients
Directions
Prepare and cook the steak
Cut the steak to remove all fat and fibrous tissue.
Broil the steak over a clear, hot fire until pink and juicy.
Extract and serve the juice
Cut the broiled steak into small pieces and squeeze out the juice.
Add salt to the juice and serve.
If serving warm, place the cup of juice in a bowl of warm water, ensuring the water does not exceed 160°F (70°C).
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Lean beef steak
- Is the source of the juice itself; broiling firms the muscle so it releases liquid when squeezed.
The step that matters
Keeping the warm water at or below 160°F (70°C). Holding the juice at this temperature warms it without cooking it further. Hotter water continues to set the meat proteins, which makes the juice cloudy and less pleasant.
“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.
More beef juice recipes
You might also like
Vegetable Soup350 recipes
Raspberry Vinegar214 recipes
Brown Coffee with Egg175 recipes
Blackberry Cordial129 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.