Beef Juice
Ingredients
Directions
Cook the steak
Broil the steak over coals until heated throughout.
Cut the steak into small pieces.
Press and serve
Place the pieces in a lemon squeezer or meat press.
Press out the juice into a warm dish.
Sprinkle with coarse sea salt before serving.
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
- Supplies the juice that is pressed out, so leanness and freshness matter for the final liquid.
- Coarse sea salt
- Seasons the finished juice at the end, adding flavor to the pressed liquid.
The step that matters
Heating the steak through without drying it. Broiling over coals must heat the meat fully, but overcooking pushes juices out and toughens the fibers, reducing the liquid you can press out.
“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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