Pan Broiled Beef Cakes
Ingredients
Directions
Prepare
Wipe and finely chop the steak.
Season with salt and shape into a flat, circular cake, using minimal pressure.
Heat a small omelet pan and grease it with fat.
Cook
Place the meat in the pan and turn as soon as the under surface is seared.
Sear the other side, cooking for five minutes and turning occasionally.
Brush with soft butter and sprinkle with salt.
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
- Forms the cake's meaty base; its texture sets the final bite.
- Soft butter
- Adds richness and moisture to the finished cake's surface.
The step that matters
Turn the cake as soon as the under surface is seared. Searing forms a browned crust that holds the cake together. Turning too early, before the crust sets, can tear the cake apart and leave it sticking to the pan.
“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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