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Boiled Beef Steaks

Grilled beef steaks seasoned with sea salt, suet, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Beef and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 10,847 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Boiled Beef Steaks

Ingredients

Directions

Prepare the grill

  1. Preheat the grill until hot and rub the grill with suet.

  2. Sprinkle a little salt over the fire.

  3. Set the grill at a slant to prevent fat from falling onto the coals.

  4. Keep a dish close to the fire to drain the gravy from the steaks.

Grill and serve

  1. Place the steaks on the grill and turn them often.

  2. If smoke appears, remove the steak for a moment.

  3. Cook the steaks over a brisk fire for about 10 minutes.

  4. Transfer the steaks to a hot plate, add a small slice of butter on each, and pour the gravy over them.

  5. Sprinkle with a little salt 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 + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together10,847 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

What each ingredient does

Beef steaks
Provide the main meat, which browns on the hot grill while its juices form the gravy.
Suet
Rubbed on the grill to add fat, which helps prevent the steaks from sticking.
Butter
Melts over the hot steaks, adding richness and a smooth finish.

The step that matters

Turning the steaks and watching for smoke. Turning often and lifting the steak when smoke appears keeps the fat from dripping onto the coals and burning. Flare-ups scorch the outside before the inside is cooked, giving bitter, charred flavour.

“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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