Beef Juice
Ingredients
Directions
Prepare
Remove all fat from the beef steak.
Grill the steak quickly on both sides over a clear fire until slightly cooked, about 8 to 10 minutes.
Cut the steak into strips.
Extract and serve
Press out the juice using a lemon squeezer into a hot cup.
Season the juice with salt to taste.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Lean beef steak
- Provides the juice, which is pressed out of the lightly cooked meat.
The step that matters
Grilling the steak quickly. Brief high heat only lightly cooks the surface and warms the interior, so the muscle fibres stay loose and release more juice when pressed. Overcooking tightens the proteins and squeezes out less liquid.
“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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