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Steak with Oyster Blanket

A thick rump steak topped with butter, salt, pepper, and oysters, then baked until the oysters curl.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and oyster are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 8,184 recipes. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓

Steak with Oyster Blanket

Ingredients

Directions

Cook the steak

  1. Trim excess fat from the steak and broil it for 6 minutes over clear, bright coals.

Top and finish

  1. Place the steak on a heated platter and season with butter, coarse sea salt, and black pepper.

  2. Drain the oysters and lay them over the top of the steak.

  3. Set the platter in the oven until the oysters begin to curl.

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 + oystertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,184 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  2. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  3. Pepper + oystertop 22% of all pairs
    Smell alikelow
    Cooked together7,663 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

Rump steak
Provides the main meat, and broiling browns its surface while keeping the inside tender.
Oysters
Add a briny, savoury flavour and a soft, tender texture when gently heated.
Butter
Adds fat and richness, carrying flavour over the hot steak and adding moisture.

The step that matters

Heating the oysters until they just begin to curl. Oyster proteins tighten as they heat, so leaving them in the oven too long makes them shrink, toughen and turn rubbery. Stop as soon as the edges start to curl.

“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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