Beef Juice with Toast
Ingredients
Directions
Cook the steak
Broil the rump steak over a hot fire, turning it carefully until the outside is brown.
Cut the steak into pieces.
Make the juice and serve
Press all the juice out of the pieces.
Season the juice with coarse sea salt and black pepper.
Pour the seasoned juice over the slice of hot, dry toast.
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
- Provides the meat juices that form the whole dish, with browning adding savoury flavour.
- Hot, dry toast
- Soaks up the juice and gives a crisp, absorbent base for it.
The step that matters
Broil the steak until the outside is brown. Browning the surface over a hot fire builds savoury, roasted flavour through the Maillard reaction. Turning carefully keeps the outside from burning or tearing, and the juice is pressed from the meat afterward.
“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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