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To Broil Beef Steaks

Broiled beef steaks seasoned with black pepper, cooked on a heated gridiron, served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Beef and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 3,232 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

To Broil Beef Steaks

Ingredients

Directions

Prepare

  1. Select beef steaks from the middle of a well‑kept, finely grained, tender rump.

  2. Trim and slice the steaks evenly.

  3. Prepare a strong, clear fire.

  4. Heat the gridiron until hot.

  5. Grease the gridiron with fresh mutton suet.

  6. Season the steaks lightly with black pepper.

Broil and serve

  1. Place the steaks on the gridiron.

  2. Cook the steaks until done on one side.

  3. Turn the steaks over.

  4. Broil for 8 to 10 minutes for medium doneness, adjusting time for preference.

  5. Catch any juices that drain from the steaks in a dish.

  6. Serve the steaks immediately after cooking, with hot plates and 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 + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together3,232 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

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

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

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

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

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

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

  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

Beef steaks
Tender rump provides the meat that is cooked and served; finer grain gives a more tender bite.
Mutton suet
Greases the gridiron so the steaks do not stick and the surface can brown.

The step that matters

Turn the steaks over. Turning once, after one side has formed a browned crust, lets both sides cook evenly. Turning too early can tear the surface and let juices escape.

“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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