Why it works: Pepper and flour are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 50,459 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Roast Rump Steak
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Rub salt and black pepper into the meat.
Coat the meat with flour and tie it into a round shape.
Roast and serve
Roast the meat at 350°F (175°C) for 1 to 1.25 hours, depending on desired doneness.
Serve with gravy.
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.
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Pepper + flourtop 19% of all pairsSmell alikemoderateCooked together50,459 recipes
Shared aroma: isobutyraldehyde (malty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Rump steak
- Is the main cut of meat that is roasted and served as the centerpiece of the dish.
- Flour
- Coats the surface of the meat, helping it brown during roasting.
The step that matters
Roasting to the desired doneness. Time in the oven decides how done the meat becomes, and the record's 1 to 1.25 hour range depends on the doneness wanted. Because the meat's interior temperature rises steadily, checking it near the shorter end helps prevent overcooking.
“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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