Beef-juice and Toast
Ingredients
Directions
Cook the beef
Season the beefsteak and cook it slightly on both sides in a skillet.
Place the cooked beefsteak in a meat press and press out all the juice.
Assemble
Dip the toast quickly into boiling salted water.
Lay the toast on a hot plate and pour the meat juice over it.
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
- Beefsteak
- Provides the meat juice that is pressed out and poured over the toast as the main flavour.
- Toast
- Acts as the base that soaks up the meat juice.
The step that matters
Pressing out the juice after a light cook. The beef is only cooked slightly so it stays juicy and releases liquid when pressed. Overcooking tightens the muscle fibres and squeezes out less juice, leaving the toast with little flavour.
“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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