Why it works: Beef and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 10,847 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓
Broiled Meat
Ingredients
Directions
Prepare
Cut the beef into slices about 1 inch thick.
Pound the slices to make them thinner.
Spread butter over the slices and sprinkle with coarse sea salt.
Cook
Broil the slices quickly on a grill over hot coals.
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.
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Beef + buttertop 16% of all pairsSmell alikemoderateCooked together10,847 recipes
Shared aroma: 2-furfurylthiol (coffee, roasted).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Beef
- Provides the main meat; pounding to thinner slices lets it cook quickly and evenly.
- Butter
- Adds fat and richness, helping the surface brown and keeping the meat moist.
The step that matters
Broil the slices quickly over hot coals. Thin slices cook fast, and intense direct heat browns the surface before the interior dries out. Leaving them on too long toughens the meat.
“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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