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Scraped Beefsteak

A steak made by scraping raw beef into a cake, pan‑fried and seasoned with butter, pepper, and coarse sea salt.

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 ↓

Scraped Beefsteak

Ingredients

Directions

Prepare

  1. Scrape the raw beef from a tender piece and form it into an oval cake about ¾ inch thick.

  2. Rub a little warm butter over the beefcake.

Cook and serve

  1. Place it on a very hot frying pan and cook until browned on both sides.

  2. Season with butter, pepper, and coarse sea salt.

  3. Serve between hot plates.

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 + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together10,847 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  3. Butter + peppertop 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

Raw beef
Forms the main body of the cake, cooked to a browned, savory surface.
Butter
Adds richness and helps the outside brown in the hot pan.

The step that matters

Browning in a very hot frying pan. A very hot pan browns the surface quickly through the Maillard reaction, creating flavor and color before the inside overcooks. A cool pan steams the meat and leaves it grey and dry.

“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.

More beefsteak recipes

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