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A Grilled Steak

A grilled rump steak topped with parsley butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Parsley and lemon 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 ↓

A Grilled Steak

Ingredients

Directions

Prepare

  1. Wash and dry the parsley, then chop it finely.

  2. Mix the chopped parsley with the butter, salt, pepper, and lemon juice to form a small pat.

  3. Dip both sides of the steak into the salad oil.

  4. Warm a gridiron by the fire.

Grill and serve

  1. Place the oiled steak on the gridiron, hanging it close to the fire to cook quickly.

  2. Turn the gridiron occasionally; cook for 10 to 12 minutes depending on the heat of the fire.

  3. Once cooked, place the steak on a hot dish without piercing it.

  4. Spread the parsley butter over the steak with a knife before serving.

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. Parsley + lemontop 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. Pepper + lemontop 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
Forms the main body of the dish and is cooked directly over the fire.
Salad oil
Coats the steak so its surface does not stick to the gridiron and can brown.
Butter
Melts over the hot steak, adding richness and moisture to the meat.
Parsley
Adds fresh, herbal aroma and flavour to the butter.

The step that matters

Do not pierce the steak when moving it to the dish. Piercing lets the juices run out, which dries the meat. Resting and serving it whole keeps it moist and tender.

“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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