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Under-done Beef Served As Steaks

A dish of undercooked beef slices seasoned with salt and pepper, topped with joint gravy and served with fried potatoes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Beef and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Under-done Beef Served As Steaks

Ingredients

Directions

Grill the beef

  1. Cut the beef into 1.5‑inch thick slices, ensuring a good amount of fat.

  2. Place the slices on a grill over a good fire.

  3. Turn the slices often, but do not pierce them with a fork.

  4. Once browned, transfer the steaks to a very hot dish.

Season and serve

  1. Season with coarse sea salt and black pepper.

  2. Pour hot gravy from the joint over the steaks.

  3. Serve with sliced fried potatoes around the dish.

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. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Beef + fried potatotop 50% of all pairs
    Smell alikelow
    Cooked together0 recipes

    Shared aroma: 2-undecenal (sweet).

  3. Pepper + fried potatotop 79% of all pairs
    Smell alikelow
    Cooked together0 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

Beef
Fat within the slices melts and bastes the meat, keeping it juicy and flavourful during grilling.
Hot gravy from the joint
Adds moisture and savoury flavour to the steaks just before serving.

The step that matters

Turn the slices often without piercing them. Piercing lets juices escape, drying out the meat. Frequent turning over a good fire browns the outside evenly while the inside stays moist and tender.

“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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