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Broiled Beef or Mutton

Broiled beef or mutton steaks seasoned with salt, pepper, and butter, cooked on a grill or broiler.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Beef and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Broiled Beef or Mutton

Ingredients

Directions

Prepare

  1. Preheat your grill or broiler.

  2. Season the steaks with coarse sea salt and black pepper.

  3. Place a small slice of butter under each steak.

Cook and serve

  1. Broil the steaks for 8 to 10 minutes, turning once, until cooked to your preference.

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

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

  2. Beef + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together10,847 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  3. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 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

Beef or mutton steaks
Provide the meat, which browns and firms as it cooks under high heat.
Butter
Adds moisture and richness, helping keep the surface of the steak from drying out.

The step that matters

Turning the steaks once while broiling. Broiling cooks from the top down, so turning once lets both sides brown evenly and reach the chosen doneness without the surface overcooking or drying.

“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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