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Beefsteak and Mutton Chops

A dish of tender beefsteak and mutton chops seasoned with salt and pepper, broiled until rare and well‑done.

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.

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

  3. Season with salt and pepper.

  4. Let the meat rest 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

Beef
Main protein; its tender cut cooks quickly over high heat and stays juicy when not overcooked.
Mutton
Main protein; its tender chops brown on the surface over high heat while the inside cooks through.

The step that matters

Broil to the different doneness for each meat. Meat keeps cooking after leaving the heat, so the steak can overcook and firm up if left too long, while the chops need full cooking to be well done. Resting lets juices redistribute, keeping the meat moist.

“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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