Beef-juice on Toast
Ingredients
Directions
Cook the beef
Boil the beefsteak until medium rare.
Score the beef in all directions.
Place the beef between two plates or in a lemon squeezer to press out the juice.
Serve on toast
Let the juice fall onto the slice of toast.
Sprinkle a little coarse sea salt over the toast and serve hot.
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
- Supplies the meat and the savoury juice that soaks into the toast and flavours it.
- Toast
- Absorbs the juice, giving the dish a moist base that holds the flavour.
The step that matters
Boil the beefsteak until medium rare. Heat tightens the meat's proteins and squeezes out moisture, so overcooking makes the beef tough and dry and leaves less juice to press out onto the toast.
“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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