Beef Juice with Toast
Ingredients
Directions
Cook the steak
Broil the rump steak over a hot fire, turning it carefully until the outside is brown.
Cut the steak into pieces and press all the juice out of it.
Finish and serve
Season the juice with pepper and salt.
Pour the seasoned juice over the slice of hot, dry toast.
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
- Rump steak
- Provides the meat juices that form the jus, and browning on the outside adds savory flavor.
- Toast
- Acts as a dry, absorbent base that soaks up the warm juice.
The step that matters
Turning the steak carefully while broiling. Browning the outside builds savory flavor through the Maillard reaction, while careless handling can pierce the surface and let juices escape before they are pressed out.
“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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