Beefsteak, Fried
Ingredients
Directions
Fry the steak
Heat enough frying fat in a pan to barely cover the bottom.
Add the steak and fry one side quickly.
Turn the steak and fry the other side until browned.
Cook more slowly, turning the steak repeatedly to avoid burning the fat.
Make the sauce
Drain the fat.
Add boiling water to the sediment.
Season with salt and pepper.
Boil and skim.
Strain.
Serve
Serve.
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
- Is the main protein, cooked by frying to brown the outside while keeping the inside tender.
- Frying fat
- Conducts heat to the steak and browns its surface, and forms the sediment used for the sauce.
The step that matters
Turning the steak while cooking more slowly. Frequent turning keeps the fat from overheating and burning, so the steak browns evenly without a bitter, scorched taste from the fat.
“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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