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Boiled Rump Steak

A ½‑inch thick rump steak grilled and finished with butter, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and pepper are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 85,593 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Boiled Rump Steak

Ingredients

Directions

  1. Preheat the grill over a bright, high heat.

  2. Cook the steak for 8 minutes for under-done, 10 minutes for medium, or 12 minutes for well-done.

  3. Transfer the steak to a hot dish.

  4. Rub butter over both sides of the steak.

  5. Sprinkle with salt and pepper.

  6. 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. Butter + peppertop 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

Rump steak
Provides the main protein; the meat is the body of the dish.
Butter
Adds fat and richness, and helps the surface carry flavour and brown slightly.

The step that matters

Cook the steak for the chosen doneness. Steak continues to cook briefly after leaving the heat, and thickness and grill heat both change timing. Checking early and choosing the time for the doneness you want prevents overcooking, which makes meat dry and tough.

“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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