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Mutton Steaks

Mutton steaks are cut from a loin, broiled over a clear fire, seasoned, buttered, and served hot.

From an old cookbook · modernised transcription
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Why it works: Mutton and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 3,781 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Mutton Steaks

Ingredients

Directions

Prepare

  1. Cut mutton steaks from a loin or well-aged steak, ensuring neck bones are short.

Cook and serve

  1. Broil the steaks over a clear fire, turning them often.

  2. Season the steaks when they are half done.

  3. Once cooked, place them on a very hot dish.

  4. Rub a bit of butter on each steak and 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. Mutton + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together3,781 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

Mutton steaks
Provide the meat that is cooked and served as the main dish.
Butter
Adds richness and a glossy finish when rubbed onto the hot steaks.

The step that matters

Season the steaks when they are half done. Salt drawn into the meat during cooking can be uneven if added too late, and adding it at the halfway point lets it distribute as the steak finishes cooking over the fire.

“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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