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To Grill a Chop or Steak

A method for grilling a chop or steak over a bright fire, seasoned with salt, pepper, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

To Grill a Chop or Steak

Ingredients

Directions

Prepare the fire

  1. Prepare a bright and clear fire in advance.

  2. Warm the grill and grease the bars.

Grill the meat

  1. Place the meat on the grill.

  2. Cook the meat close to the fire, turning it first on one side, then the other.

  3. Cook a chop for about 7 minutes; a steak for 10 to 20 minutes depending on thickness.

Season and serve

  1. Sprinkle with salt and pepper.

  2. Place on a hot dish.

  3. Top with a small piece of butter.

  4. Serve immediately.

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

Chop or steak
Main protein that cooks over direct heat, browning on the outside while staying juicy inside.
Butter
Adds richness and a melting finish that carries flavour over the hot meat.

The step that matters

Cook close to a bright, clear fire. A hot, clear fire gives fast browning and a seared surface before the interior overcooks. Turning the meat evenly helps it cook through without scorching one side.

“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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