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Boiled Beef Steaks

Grilled beef steaks seasoned with salt and suet, served with butter and gravy.

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 bars with suet.

  2. Sprinkle a little salt over the coals.

Cook the steaks

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

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

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

Serve

  1. Serve on a hot plate with a small slice of butter on each steak and pour the gravy over them.

  2. 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
Form the main meat, browning on the hot grill while the inside cooks through.
Suet
Rendered fat that coats the hot bars so the steaks release cleanly and do not stick.
Butter
Melts over the hot steaks, adding richness and a silky finish to the meat.

The step that matters

Cook over a brisk fire, turning often. High heat browns the surface quickly, while frequent turning spreads the heat evenly so the centre does not overcook before the outside is well browned.

“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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