Beef Cake
Ingredients
Directions
Prepare the steak
Trim off the fat from the steak and chop it finely.
Shape the chopped steak into a flat, round cake.
Cook and serve
Broil the cake on a wire broiler, turning frequently until moderately rare.
Sprinkle with a little coarse sea salt and add a bit of butter on top.
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
- Steak
- Provides the main body and meaty flavour of the cake, and its fat carries flavour and moisture as it cooks.
- Butter
- Adds richness and a glossy fat layer that melts over the hot cake, adding flavour.
The step that matters
Broil until moderately rare, turning frequently. Frequent turning helps the chopped meat cook evenly without drying out on the surface. Stopping at moderately rare keeps the cake juicy, since meat continues to cook from residual heat after it leaves the broiler.
“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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