Why it works: Mutton and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 5,442 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓
Beefsteak and Mutton Chops
Ingredients
Directions
Prepare and cook
Select the tenderest cuts of beefsteak and mutton chops.
Broil over a clear, hot fire until the steak is rare and the chops are well done.
Season and serve
Season with coarse sea salt and black pepper.
Place the meat between two hot plates for three minutes before serving.
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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Mutton + peppertop 16% of all pairsSmell alikelowCooked together5,442 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Beefsteak
- Its tender cut and quick broiling give a juicy, rare centre.
- Mutton chops
- Broiling cooks the chops through to well done, firm and browned on the outside.
The step that matters
Broil over a clear, hot fire. A clear, hot fire sears the outside quickly, building browning and flavour while the inside cooks. The steak must stay rare and the chops well done, so timing differs by cut.
“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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