Beef Juice
Ingredients
Directions
Heat the beefsteak just enough to start releasing its juice, but do not cook it.
Use a lemon squeezer to squeeze out all the juice from the beefsteak.
Add a little salt to taste.
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
- Beefsteak
- Supplies the juice itself, which is the whole dish, so gentle heat is used to loosen it without cooking the meat.
The step that matters
Heat the beefsteak just enough to start releasing its juice, but do not cook it.. Heating past a gentle warmth begins to set the meat proteins and tighten the fibers, which squeezes out less liquid and can turn the juice cloudy and firmer in flavor. Warming only enough to loosen the juices keeps it fluid and clear.
“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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