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Beef Steak, Rump

A grilled rump steak seasoned with salt, pepper, and mushroom ketchup, served with butter and grated horseradish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Horseradish and shallot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 376 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Beef Steak, Rump

Ingredients

Directions

Prepare

  1. Trim the steak, removing sinew, and brush it with oil.

  2. Season both sides with coarse sea salt and black pepper.

  3. Preheat a gridiron, greasing it with fat or suet to prevent sticking.

Cook and serve

  1. Ensure the fire is clear before broiling the steak, turning it often.

  2. Cook for 8 to 10 minutes until done to your liking.

  3. Rub a hot dish with a shallot or onion to extract juice.

  4. Warm the mushroom ketchup or beef sauce slightly.

  5. Serve the steak quickly with butter on top, seasoned with pepper and salt.

  6. Garnish with grated horseradish and serve with your choice of 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 + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together376 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Mushroom + shallottop 4% of all pairs
    Smell alikemoderate
    Cooked together1,982 recipes

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

  3. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  4. Pepper + horseradishtop 11% of all pairs
    Smell alikemoderate
    Cooked together2,646 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Pepper + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Rump steak
Its lean muscle is the main component, cooked to your chosen doneness by direct heat.
Fat or suet (in the method)
Greases the gridiron so the steak releases cleanly instead of sticking.
Mushroom ketchup or beef sauce
Adds savoury, umami depth to the steak as an accompanying sauce.
Butter
Melts over the hot steak, adding richness and a silky finish.

The step that matters

Clear the fire before broiling. Flames from dripping fat blacken the outside with soot and bitter char before the inside cooks. Steady, clear heat browns the surface evenly while the interior reaches the desired doneness.

Swap the horseradish

How well each one fits the dish's main ingredients (pepper, mushroom, butter, shallot):

  1. Chivefits better
  2. Spinachfits better
  3. Leekfits better
  4. Horseradishthe original

Fit is the average pairing score against pepper, mushroom, butter, shallot. 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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