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Under-done Beef Served As Steaks

Sliced beef cooked briefly on a grill, then finished in a hot dish with salt, pepper, and gravy.

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 ↓

Under-done Beef Served As Steaks

Ingredients

Directions

Grill

  1. Cut the beef into slices 1.5 inches thick.

  2. Place the slices on a grill over a good fire.

  3. Turn the slices often, avoiding piercing them with a fork.

  4. Once browned, transfer to a very hot dish.

Season and serve

  1. Season with salt and pepper.

  2. Pour hot gravy over the steaks.

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).

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

What each ingredient does

Beef
Fat marbling in the beef keeps the steaks juicy and flavorful as they cook.
Coarse sea salt
Seasons the surface of the steaks and enhances the savory flavor of the beef.
Black pepper
Adds a sharp, aromatic bite that complements the grilled beef.

The step that matters

Turn the slices often, without piercing them. Frequent turning promotes even heat and browning without overcooking one side. Piercing with a fork lets juices escape, which dries out the meat and makes it less tender.

“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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