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Beefsteak and Mutton Chops

Beefsteak and mutton chops are seasoned and broiled, then pressed between hot plates.

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 ↓

Beefsteak and Mutton Chops

Ingredients

Directions

  1. Select the tenderest cuts of beef and mutton chops.

  2. Broil over a clear, hot fire until the steak is rare and the chops are well done.

  3. Season with coarse sea salt and black pepper.

  4. Place the meat between two hot plates for three minutes 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. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

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

  2. Beef + muttontop 10% of all pairs
    Smell alikemoderate
    Cooked together2,373 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Mutton + peppertop 16% of all pairs
    Smell alikelow
    Cooked together5,442 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

Tender cuts of beef
Tender cuts stay juicy and soft when cooked quickly over high heat.
Mutton chops
Chops are cooked until well done, so their fat and connective tissue render during broiling.

The step that matters

Broil over a clear, hot fire until the steak is rare and the chops are well done. Steak and chops need different doneness from the same fire, so timing must be watched closely. Meat keeps cooking from residual heat, so overcooking the steak is easy. Clear, hot flames give a strong surface sear while the interior stays at the target temperature.

“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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