Skip to main content
Main

Broiled Beef Juice

A savory juice made by broiling lean steak, cutting it into pieces, pressing to extract juice, and seasoning.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Broiled Beef Juice

Ingredients

Directions

Prepare the steak

  1. Remove any visible fat from the steak.

  2. Broil the steak over a brisk fire for four minutes, turning it frequently.

  3. Cut the steak into pieces about one inch square and gash each piece two or three times.

Extract and serve the juice

  1. Place the pieces in a meat press and squeeze the juice into a hot cup.

  2. Season the juice with salt and pepper to taste, and serve hot.

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

Lean steak from the top of the round
Provides the juice that is pressed out, so lean meat yields more liquid.

The step that matters

Broil over a brisk fire, turning frequently. Brief high heat sears the surface and sets the outer proteins while the interior stays rare and juicy. Turning often prevents the outside from burning before the meat is heated through, and keeps the juice from being driven out too early.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes