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Broiled Beef-steaks or Rump-steaks

Beef steaks cooked over a bright fire on a gridiron, then finished with butter, pepper and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and mushroom are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 12,525 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Broiled Beef-steaks or Rump-steaks

Ingredients

Directions

Prepare

  1. Ensure the fire is bright, clear, and free from smoke.

  2. Sprinkle a little salt over the fire.

  3. Preheat the gridiron for a few minutes.

  4. Rub the gridiron with fresh suet to prevent sticking.

  5. Cut the steaks to about ½ inch thick.

  6. Level the steaks with a rolling pin.

Cook

  1. Place the steaks on the gridiron.

  2. Turn the steaks frequently with steak tongs.

  3. Cook for 8 to 10 minutes, depending on your preference for doneness.

Finish and serve

  1. Prepare a hot dish with the ketchup and minced shallot.

  2. Dish up the steaks.

  3. Rub the steaks with butter.

  4. Season the steaks with pepper and salt.

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. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

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

What each ingredient does

Steaks
The main protein, which browns on the outside while staying tender and juicy inside.
Butter
Adds richness and flavor, and helps the cooked surface stay moist and browned.
Mushroom ketchup
Adds savory, tangy depth that complements the seared beef.

The step that matters

Cook for 8 to 10 minutes, depending on doneness. Cooking time depends on fire heat and steak thickness, so check doneness rather than relying only on the clock. High heat browns the surface through the Maillard reaction, while the interior cooks more slowly and can overcook if left too long.

“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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