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To Fry Beef-Steaks

A simple fried beef steak dish using rump steaks and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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To Fry Beef-Steaks

Ingredients

Directions

  1. Beat the rump steaks well with a rolling pin.

  2. Fry them in enough butter to moisten the pan.

Recipe from a historical cookbook (Internet Archive).

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 steaks
Beating breaks up muscle fibres, so the meat feels more tender once cooked.
Butter
Fat that conducts heat across the pan and adds richness and browning to the surface.

The step that matters

Frying the steaks. Steaks need the pan hot enough to brown the surface quickly; a cool pan lets juices seep out and the meat turns grey and tough.

“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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