Fried Beef Steak
Ingredients
Directions
Prepare
Trim all fat and skin from the steak.
Cut the steak into one or two pieces.
Dip the steak into cold water.
Season with coarse sea salt.
Cook
Fry in a hot skillet until cooked to your preference.
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 main meat; its thickness and trimmed surface determine how evenly it browns and cooks through.
The step that matters
Frying in a hot skillet. A hot pan browns the surface through the Maillard reaction, creating flavor and color. In a cool pan the steak releases moisture and steams instead of searing, leaving it grey and less flavorful.
“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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