Beef Steaks

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Ingredients 11 ingredients

Possible health benefits

General information, not medical advice.

Bell pepper High in vitamin C · High in protein · Source of vitamin B6
High in vitamin C · 83 mg per 100 g, 103% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims

Vitamin C contributes to normal collagen formation for the normal function of gums.
Vitamin C contributes to normal collagen formation for the normal function of skin.
Vitamin C contributes to normal collagen formation for the normal function of teeth.
Vitamin C contributes to normal energy-yielding metabolism.
Vitamin C contributes to normal functioning of the nervous system.
Vitamin C contributes to normal psychological function.
Vitamin C contributes to the normal function of the immune system.
Vitamin C contributes to the protection of cells from oxidative stress.
Vitamin C contributes to the reduction of tiredness and fatigue.
Vitamin C contributes to the regeneration of the reduced form of vitamin E.
Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
High in protein · 1.7 g per 100 g, 25% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Source of vitamin B6 · 0.4 mg per 100 g, 26% of the reference intake per 100 g
- Vitamin B6 contributes to normal cysteine synthesis.
- Vitamin B6 contributes to normal energy-yielding metabolism.
- Vitamin B6 contributes to normal functioning of the nervous system.
7 more authorised claims

Vitamin B6 contributes to normal homocysteine metabolism.
Vitamin B6 contributes to normal protein and glycogen metabolism.
Vitamin B6 contributes to normal psychological function.
Vitamin B6 contributes to normal red blood cell formation.
Vitamin B6 contributes to the normal function of the immune system.
Vitamin B6 contributes to the reduction of tiredness and fatigue.
Vitamin B6 contributes to the regulation of hormonal activity.
Vitamin B6 is a vitamin that is naturally present in many foods. The body needs vitamin B6 for more than 100 enzyme reactions involved in metabolism. NIH fact sheet
Nutrients per 100 g of “Pepper, banana, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

These are eaten in perfection in England only, and, it is said, best in the Chop-houses in London, where daily practice makes the cooking perfect, and because in London the best beef may always be procured.
No skill in broiling will render tough meat tender.
Steaks are best from the middle of the rump (unless it be the under part of the sirloin), after the meat has been killed five days (if the weather permit), or even longer.
They should be of about ¾ of an inch in thickness;
beat them a very little.
Sprinkle a little salt over the fire, lay the steaks on the hot gridiron, turn them frequently, and when the fat blazes and smokes much, quickly remove the gridiron for an instant, till it be over, and the steak will be sufficiently done, in from ten to fifteen minutes.
Have a hot dish by the side of the fire;
and, to gratify the taste of some persons, rub it with a piece of eschalot;
at all events let the dish be hot, and as you turn the steaks, if there be any gravy at the top, drop it into the dish.
Before you dish them, put a piece of fresh butter, and a spoonful of catsup in the dish;
then sprinkle the dish with a little salt, lay the steaks in the dish, and turn them once or twice, to express the gravy.
Garnish with horse-radish, or pickles.
Oyster, and many other sauces may be served;
some beef steak eaters say that its own gravy, pepper and salt, are all that a good beef steak requires, unless it be a little sliced raw onion or tarragon;
others like fried onions.

Plating

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Cookware for this recipe

Frying pan
Grill or grill pan
Chef's knife
Cutting board
Spatula