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Beef Steak and Mutton Chops

A simple dish of beef steak and mutton chops seasoned with salt and pepper and broiled until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Beef Steak and Mutton Chops

Ingredients

Directions

Prepare and cook

  1. Choose the tenderest cuts of beef steak and mutton chops.

  2. Broil over a clear, hot fire until the steak is rare and the chops are well done.

  3. Season with coarse sea salt and black pepper.

  4. Place the meat between two hot plates for three minutes.

Serve

  1. Serve immediately, allowing the patient to chew the meat well and swallow only the juice if they are weak.

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 + muttontop 10% of all pairs
    Smell alikemoderate
    Cooked together2,373 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Mutton + peppertop 16% of all pairs
    Smell alikelow
    Cooked 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

Beef steak
Browns on the surface under high heat while the inside cooks to the chosen doneness.
Mutton chops
Browns on the surface under high heat while the inside cooks to the chosen doneness.

The step that matters

Broil over a clear, hot fire until the steak is rare and the chops are well done.. High direct heat browns the surface quickly, so the two cuts must be pulled at different moments. Removing the meat at the right time keeps the steak's interior rare and the chops' interior fully cooked.

“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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