Fan Broiled Beef Cakes
Ingredients
Directions
Prepare
Wipe and finely chop the steak.
Season with coarse sea salt and shape into a flat, circular cake using minimal pressure.
Sear
Heat a small omelet pan and rub it with fat.
Place the meat in the pan and sear one side until browned.
Turn the cake and sear the other side for five minutes, turning occasionally.
Finish and serve
Brush with soft butter and sprinkle with more salt before serving.
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 from upper part of round
- Provides the beef that forms the cake, giving it its meaty flavor and structure.
- Soft butter
- Adds richness and a smooth, moist finish to the seared surface.
The step that matters
Shaping the cake with minimal pressure. Pressing finely chopped meat firmly squeezes out juices and packs it densely, leading to a dry, tough cake. A light touch keeps the meat loose and tender.
“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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