Skip to main content
Main

Under-done Beef Served As Steaks

Under-done beef slices served as steaks, seasoned with salt and pepper, topped with hot gravy, optionally accompanied by fried potatoes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

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

Prepare

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

Cook

  1. Place the slices on a grill over a good fire and turn them often without piercing them.

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

Season and serve

  1. Season with coarse sea salt and black pepper, then pour hot gravy over the steaks.

  2. Serve with sliced fried potatoes around the dish, if desired.

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
Provides the main protein; its fat content keeps the slices moist and flavorful during grilling.

The step that matters

Turning the steaks often without piercing them. Frequent turning on a hot fire browns the surface evenly, while piercing lets juices escape, leaving the meat drier.

“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.

You might also like

Potato CroquettesPotato Croquettes255 recipesRoast BeefRoast Beef211 recipesBeef LoafBeef Loaf175 recipesFried FishFried Fish120 recipes