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Beef-steaks, Broiled, or Fried

A dish of beef steaks seasoned, broiled or fried, served with slices of cooked beef marrow.

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

Beef-steaks, Broiled, or Fried

Ingredients

Directions

Prepare

  1. Soak marrow bones in water, then boil in a stewpan on low heat for 45 minutes.

  2. Trim the beefsteaks, removing sinewy skin and leaving a little fat.

  3. Slightly beat the trimmed beefsteaks.

  4. Season the steaks with salt and pepper.

  5. Roll the seasoned steaks in melted butter or oil.

Broil and serve

  1. Place the steaks on a grill and broil over a good fire for 12 minutes, turning occasionally.

  2. Remove the steaks when they offer slight resistance when pressed.

  3. Dish the steaks crossways.

  4. Place a slice of cooked beef-marrow between each steak.

  5. Season the marrow with a little cayenne pepper.

  6. Glaze both the steaks and marrow 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. Pepper + beeftop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

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

  2. Butter + beeftop 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

Beefsteaks
Provide the meat that cooks over high heat and is served as the main dish.
Beef-marrow
Adds richness and fat, melting into the dish for a savoury, buttery flavour.
Butter or oil
Coats the steaks to add fat, helping them brown and stay moist under the broiler.

The step that matters

Broil over a good fire for 12 minutes. Steaks cooked too long lose moisture and become tough, while too little time leaves the centre underdone. Turning them helps the surface brown evenly and the inside cook uniformly.

“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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