Beefsteak
Ingredients
Directions
Preheat a frying pan until hot.
Grease the bottom of the pan, leaving no excess fat.
Add the steak and brown it on one side.
Turn the steak and continue turning every minute or two until the outside is cooked.
Cover the steak and cook for about 3 minutes.
Turn the steak and cook for an additional 3 minutes.
Check for doneness; adjust cooking time for thickness and preference.
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
- Browns on the outside through high heat, giving flavour, while the inside cooks more gently to the desired doneness.
- Oil
- Conducts heat evenly between the hot pan and the steak and helps prevent sticking.
The step that matters
Turning the steak every minute or two. Frequent turning keeps the outside from overbrowning or burning before the interior is cooked. Repeated contact with the hot pan builds an even crust while heat moves gradually into the centre.
“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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