Broiled Raw Beef Cakes
Ingredients
Directions
Prepare
Scrape the pulp from the beefsteak.
Add coarse sea salt and shape into small flat cakes.
Broil and serve
Place on a buttered broiler and cook for 4 minutes, turning every 10 seconds.
Add tiny bits of butter on the cakes, but do not make them greasy.
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
- Forms the main body of the cakes and provides the meaty flavor.
- Butter
- Adds richness and a little moisture to the surface of the cooked cakes.
The step that matters
Turning every 10 seconds. Frequent turning under direct heat cooks the cakes evenly and limits surface scorching, since the thin cakes can dry out or burn quickly on a hot 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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.