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To Broil Beef Steaks

A method for broiling beef steaks using mutton suet, black pepper, optional mushroom catsup, and optional butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Beef and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 3,232 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

To Broil Beef Steaks

Ingredients

Directions

Prepare

  1. Trim the beef steaks from the middle of a tender rump.

  2. Heat the gridiron until hot but not burning.

  3. Wipe the gridiron with fresh mutton suet.

  4. Season the steaks with black pepper, avoiding salt before cooking.

Broil and serve

  1. Place the steaks on the gridiron and cook for 8 to 10 minutes, turning once.

  2. Catch any juices in the serving dish as you move the steaks.

  3. Serve immediately with hot plates and dish.

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. Beef + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together3,232 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

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

  3. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Beef + muttontop 10% of all pairs
    Smell alikemoderate
    Cooked together2,373 recipes

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

  5. Pepper + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Beef steaks
The main meat, which browns on the hot gridiron while staying tender inside.
Fresh mutton suet
Fat that greases the gridiron so the steaks release cleanly and do not stick.
Black pepper
Adds sharp aroma and flavor to the outside of the steaks before cooking.

The step that matters

Heat the gridiron until hot but not burning. A properly hot surface sears the outside quickly, forming a browned crust that seals in juices. A cool grid lets the steak stick and steam, while a burning one scorches the outside before the inside cooks through.

“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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