Beef Juice
Ingredients
Directions
Remove all fat from the steak.
Broil or heat the steak until juices start to flow.
Extract the juice using a press or lemon squeezer.
Season with salt and serve immediately.
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
- Thick cut steak
- Provides the meat juices that make up the broth once heated and pressed.
The step that matters
Heating the steak until juices start to flow. Heat draws juices out of the meat fibres. Too little heat yields little liquid, while overheating tightens the muscle and can dry the meat, leaving less juice to extract.
“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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