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Grilled Steak a LA MaUre d’Hotel

A grilled rump steak served with a pat of butter, parsley, lemon juice, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Grilled Steak a LA MaUre d’Hotel

Ingredients

Directions

Grill the steak

  1. Prepare a bright hot fire and warm the gridiron over it.

  2. Grease the bars with a piece of fat and lay the steak on the gridiron.

  3. Cook the steak for 10 to 15 minutes, turning it by sticking a fork into the fat, not the meat.

Finish with green butter

  1. Mix the butter, parsley, lemon juice, salt, and pepper on a plate to form a pat of green butter.

  2. Once the steak is cooked, place it on a hot dish and spread the green butter over it.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  5. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Rump steak
Provides the main meat, which browns and develops flavor over the fire.
Butter
Adds richness and moisture, melting over the hot steak to carry flavor.
Lemon juice
Adds acidity that brightens the rich butter and balances its fattiness.
Parsley
Adds fresh, herbal aroma and colour to the green butter.

The step that matters

Turning the steak with a fork in the fat. Piercing the meat lets juices escape, so it turns drier and less juicy. Sticking the fork into the fat edge keeps the surface intact, so the steak keeps its juices while it browns.

“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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