Fried Steak
Ingredients
Directions
Prepare
Cut the edges of the steak in several places to prevent curling.
Cook
Heat a heavy iron frying pan over medium heat and add enough grease to prevent sticking.
Cook the steak until one side is thoroughly browned, then turn it over.
Season with salt and pepper when serving on a hot dish.
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
- Steak
- Is the main protein that browns in the pan and forms the dish's texture.
- Grease
- Conducts heat evenly across the pan and prevents the steak from sticking.
The step that matters
Cook the steak until one side is thoroughly browned, then turn it over. Browning develops flavor through the Maillard reaction, which needs a hot, well-greased pan and enough time on each side. Turning too early keeps the surface pale and prevents a good crust from forming.
“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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