Fried Beefsteak
Ingredients
Directions
Sear the first side
Grease a saucepan with a small piece of butter.
Place the sirloin steak in the saucepan and cover it.
Cook the steak quickly until nicely done on one side.
Rest and finish
Carefully transfer the steak to a platter.
Press the juice from the steak with a knife into some melted butter on the platter.
Let the juice drain from the steak.
Return the steak to the saucepan and fry quickly on the other side.
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
- Sirloin steak
- The main protein; its surface browns in the hot pan while the inside stays tender.
- Butter
- Fat that greases the pan, carries flavour and helps the surface brown.
The step that matters
Cook the steak quickly until nicely done on one side. High heat sears the surface quickly, building browning and flavour before the interior overcooks. Slow cooking dries the meat and turns the crust grey rather than brown.
“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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