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Beefsteak Juice

A juice extracted from a broiled steak, seasoned with salt, poured over a slice of browned toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Beefsteak Juice

Ingredients

Directions

Cook the steak

  1. Broil the steak quickly.

  2. Place the steak on a hot platter.

Extract and serve the juice

  1. Cut and press the steak to extract all the juice.

  2. Season the juice with a little salt.

  3. Pour the juice over the slice of toast.

  4. Serve immediately.

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

Steak
Supplies the rich juice that soaks into the toast and gives the dish its flavor.
Toast
Absorbs the meat juice, giving a soft base with a browned, slightly crisp surface.

The step that matters

Broil the steak quickly. A short, hot broil browns the outside while keeping the interior rare and juicy. Overcooking squeezes moisture out of the muscle fibers, leaving less juice to press out.

“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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