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Grilled Steak

A thick steak grilled and served with butter, salt, chips, and optional sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and oyster are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 8,184 recipes. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓

Grilled Steak

Ingredients

Directions

Prepare

  1. Choose a nice steak, fillet, or rump, 1 to 1½ inches thick.

  2. Heat the grill and rub suet on the bars.

Cook

  1. Brown the meat quickly on both sides.

  2. Turn the steak every 2 minutes until cooked, about 12 to 15 minutes depending on thickness.

Serve

  1. Serve on Maitre d'Hotel Butter, season lightly, and accompany with potato chips and optional 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. Butter + oystertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,184 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  2. Butter + potato chiptop 23% of all pairs
    Smell alikelow
    Cooked together41 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Potato chip + oystertop 38% of all pairs
    Smell alikemoderate
    Cooked together2 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

Steak
Is the main protein; its thickness sets how long it needs to cook through.
Suet
Greases the grill bars so the meat does not stick and browns evenly.
Maitre d'hotel butter
Adds richness and herb flavour as the steak rests on it when served.

The step that matters

Turning the steak every 2 minutes. Frequent turning gives even cooking and browning on both sides. Searing quickly on each side builds a crust while the interior stays closer to the target doneness, so the timing matters.

“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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