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Sirloin Beefsteak

Broiled slices of sirloin and round beef, served with butter and juice pressed from the round onto the sirloin.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Sirloin Beefsteak

Ingredients

Directions

Cook the steaks

  1. Broil the beefsteak slices rapidly and lightly.

  2. Place the sirloin in the center of a platter and add a little butter.

Finish and serve

  1. Use a meat squeezer to press the juice from the round steaks over the sirloin.

  2. Serve immediately.

Recipe from a historical cookbook (Internet Archive).

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
Forms the main protein; its juice is pressed over the sirloin for moisture and flavor.
Butter
Melts over the hot steak, adding richness and a glossy fat coating.

The step that matters

Broil the beefsteak slices rapidly and lightly.. High heat sears the surface quickly and sets a browned crust while the interior stays juicy. Longer or heavier cooking pushes out moisture and leaves the steak dry and tough.

“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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