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Rump Steak Plaus Broiled

A broiled rump steak seasoned with butter, salt, pepper, and horseradish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pepper and horseradish are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 2,646 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Rump Steak Plaus Broiled

Ingredients

Directions

Prepare

  1. Cut the steak to a thinner size than usual.

  2. Prepare a good clear fire and heat the gridiron.

Cook and finish

  1. Place the steak on the gridiron and cook, stirring frequently, for a few minutes to your taste.

  2. Transfer the steak to a dish and rub butter all over it.

  3. Season with coarse sea salt and black pepper.

  4. Top with horseradish and serve with sauces.

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 + horseradishtop 11% of all pairs
    Smell alikemoderate
    Cooked together2,646 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  3. Butter + horseradishtop 28% of all pairs
    Smell alikemoderate
    Cooked together947 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Rump steak
Is the main protein; cooking it thinner lets the heat reach the centre more quickly.
Butter
Adds richness and moisture to the cooked steak surface after it leaves the heat.
Horseradish
Adds a sharp, pungent aroma that contrasts with the rich beef.

The step that matters

Place the steak on the gridiron and cook, stirring frequently. Meat cooks unevenly on direct high heat, and moving it often helps prevent the outside from burning before the centre reaches the desired doneness. Timing is the main risk, so check it early.

Swap the horseradish

How well each one fits the dish's main ingredients (butter, pepper):

  1. Capsicumfits better
  2. Potatofits better
  3. Carrotfits better
  4. Horseradishthe original

Fit is the average pairing score against butter, pepper. Candidates are from the same food group and used in at least 100 recipes.

“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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