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Beef Steaks

Grilled sirloin steaks seasoned with salt and pepper, basted with butter and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pepper and butter are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 85,593 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Beef Steaks

Ingredients

Directions

Prepare

  1. Scrape the sirloin steaks and wipe them with a clean cloth.

  2. Heat the bars of your grill and grease them.

Grill and serve

  1. Place the steaks over clear coals and turn them frequently using a dish to preserve the juices.

  2. When cooked, season with pepper and salt, baste with butter, and add 2 tablespoons of water.

  3. Serve hot.

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. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 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

Fine sirloin steaks
The main cut, cooked over coals until done.
Butter
Basting adds richness and moisture to the surface of the steaks.

The step that matters

Turning the steaks frequently. Frequent turning over clear coals helps the steaks cook evenly and limits juice loss, which keeps them tender and moist.

“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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