Beefsteak
Ingredients
Directions
Cook the steak
Cook the beefsteak to your liking.
Remove from heat and place on a platter.
Finish and serve
Spread lightly with butter.
Keep warm without letting the butter become oily, preferably over boiling steam.
Serve on hot plates.
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
- Beefsteak
- Forms the main protein of the dish, cooked to the diner's preferred doneness.
- Butter
- Adds richness and a smooth, savoury coating to the hot steak.
The step that matters
Keep warm without letting the butter become oily. Butter separates and turns oily when it gets too hot, so holding the steak over gentle boiling steam keeps it warm and glossy rather than greasy.
“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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