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Broiled Beef Juice

A juice extracted from broiled lean steak, seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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 frequently.

  3. Cut the steak into pieces about one inch square.

  4. Gash each piece two or three times.

Extract and serve the juice

  1. Place the pieces in a meat press.

  2. Squeeze the juice into a hot cup.

  3. Season the juice 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
Provides the meat whose juices are extracted, so its lean cut yields clear, flavourful liquid.

The step that matters

Broil the steak over a brisk fire. Brief high heat browns the surface and sears in flavour while keeping the interior rare and juicy, so the pressed liquid tastes of meat rather than being dry or overcooked.

“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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