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Cold Roast Beef, Beoiled

Cold roast beef sliced thin, seasoned, quickly grilled, and served with melted butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Beef and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Cold Roast Beef, Beoiled

Ingredients

Directions

Prepare

  1. Cut a slice about ¼ inch thick from the uncooked part of the meat.

  2. Sprinkle salt and pepper over the slice.

Cook and serve

  1. Heat the slice on a grill quickly.

  2. Turn it over four times in four minutes.

  3. Serve on a hot dish with melted butter.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Beef + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together10,847 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  3. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Beef roast
Forms the main body of the dish, and its thin slice is what gets cooked and eaten.
Butter
Melted over the hot slice to add richness and moisture at serving.

The step that matters

Turn it over four times in four minutes. Frequent turning over quick heat helps the slice heat through and brown on both sides without drying out or overcooking the inside. Turning too rarely can leave one side charred while the other stays underdone.

“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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