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Beef Steak and Mutton Chops

A dish of beef steak and mutton chops seasoned with coarse sea salt and black pepper, broiled over a hot fire.

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 ↓

Beef Steak and Mutton Chops

Ingredients

Directions

Prepare and cook

  1. Choose the tenderest cuts of beef steak and mutton chops.

  2. Broil over a clear, hot fire.

  3. Cook the steak rare and the chops well done.

  4. Season with coarse sea salt and black pepper.

Rest and serve

  1. Let rest between two 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

Beef steak
Provides the main meat; tender cuts stay juicy and soft when cooked quickly over high heat.
Mutton chops
Provides the second main meat, cooked well done for a firmer, fully set texture.

The step that matters

Cooking the steak rare and the chops well done. Beef and mutton need different internal doneness. Cooking them to the same level would leave one tough or the other underdone, because the proteins in each meat set at different temperatures and change texture as they heat.

“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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