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Raw Beef Sandwiches

A sandwich made with raw beef, white bread, coarse sea salt, and black pepper.

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 ↓

Raw Beef Sandwiches

Ingredients

Directions

Prepare

  1. Slice the raw beef.

  2. Spread the beef between thin slices of white bread.

  3. Sprinkle with coarse sea salt and black pepper.

Toast and serve

  1. Toast the sandwiches in the broiler until heated through.

  2. Serve hot.

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 + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together4,032 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Raw beef
Forms the filling and provides the main substance of the sandwich.
White bread
Holds the filling and browns under the broiler, giving toasted texture.

The step that matters

Toast the sandwiches in the broiler until heated through. The beef starts raw and must heat through to the center, but bread browns quickly under a broiler. The surface can scorch before the inside heats, so watch the sandwiches closely and check that the meat is cooked through.

“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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