Beefsteak, Fried
Ingredients
Directions
Fry the steak
Heat the frying fat in a pan until hot.
Add the steak and fry one side quickly.
Turn the steak and fry the other side until browned.
Reduce heat and cook slowly, turning the steak repeatedly to avoid burning the fat.
Make the sauce
Drain the fat.
Add boiling water to the sediment.
Season with salt and pepper.
Boil and skim, then strain.
Serve.
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
- Is the main protein; searing and slow cooking brown its surface and tenderise it as it cooks.
- Frying fat
- Conducts heat to the steak and browns its surface, while adding rich flavour.
The step that matters
Reduce heat and cook slowly, turning the steak repeatedly. Fat that is too hot or left still can scorch and turn bitter before the steak cooks through. Turning often spreads heat evenly and keeps the fat from burning.
“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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