Why it works: Beef and sauce are a kitchen classic. They rank in the top 24% of all ingredient pairs, and cooks put them together in 3,650 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
A New Steak
Ingredients
Directions
Prepare the meat
Detach the meat from the ribs of beef.
Cut three steaks lengthwise.
Lightly beat the steaks with a meat mallet.
Trim the edges of the steaks.
Cook and serve
Season the steaks well.
Broil the steaks over a sharp fire.
Serve with sauce and fried potatoes.
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.
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Beef + saucetop 24% of all pairsSmell alikelowCooked together3,650 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Beef + fried potatotop 50% of all pairsSmell alikelowCooked together0 recipes
Shared aroma: 2-undecenal (sweet).
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Sauce + fried potatotop 77% of all pairsSmell alikelowCooked together0 recipes
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Beef ribs
- Provide the meat that becomes the steaks, with bones adding flavour as the meat cooks.
The step that matters
Broil the steaks over a sharp fire. A very hot fire browns the surface quickly, building savoury flavour while the inside stays juicy. Too low a heat slowly dries and greys the meat instead.
“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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