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Broiled Rump-steaks

Broiled rump steaks served with minced eschalots, horseradish, walnut pickle, and oyster sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Horseradish and walnut match in chemistry and in kitchens. They rank in the top 8% of all ingredient pairs, and cooks put them together in 259 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Broiled Rump-steaks

Ingredients

Directions

Prepare the steak

  1. Choose rump steaks from the best part of the rump, ensuring they have hung long enough to be tender.

  2. If necessary, beat the steaks with a rolling pin to tenderize them.

Broil and make the gravy

  1. Place the fat side of the steak towards the handle of the grill.

  2. Cook the steak, turning with steak tongs.

  3. Broil a thick piece of gravy meat until three-quarters done. Score the gravy meat, then sprinkle it with salt to draw out gravy.

  4. Collect the gravy and keep it hot to serve with the steaks.

Serve

  1. Serve the steaks with minced eschalots, scraped horseradish, walnut pickle, and hot oyster sauce.

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. Horseradish + walnuttop 8% of all pairs
    Smell alikestrong
    Cooked together259 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Horseradish + saucetop 12% of all pairs
    Smell alikemoderate
    Cooked together775 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Horseradish + oystertop 13% of all pairs
    Smell alikemoderate
    Cooked together282 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

  4. Meat + walnuttop 13% of all pairs
    Smell alikemoderate
    Cooked together1,035 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Oyster + saucetop 14% of all pairs
    Smell alikemoderate
    Cooked together2,233 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Rump steaks
Thick, well-hung beef cut that gives the main meaty texture and flavour when broiled.
Gravy meat
Releases its juices under salt, producing the gravy served with the steaks.
Coarse sea salt
Draws moisture out of the gravy meat, releasing the juices collected for the gravy.

The step that matters

Turning the steak with tongs. Turning rather than piercing keeps juices inside the meat. Frequent handling of thick steaks under a grill can also cause uneven browning, so turn only when the surface has browned.

Swap the walnut

How well each one fits the dish's main ingredients (meat, horseradish, oyster, sauce):

  1. Beansfits about as well
  2. Chestnutfits about as well
  3. Walnutthe original
  4. Sesamefits about as well

Fit is the average pairing score against meat, horseradish, oyster, sauce. Candidates are from the same food group and used in at least 100 recipes.

“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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