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 ↓
Broiled Beef and Mutton
Ingredients
Directions
Preheat a folding wire broiler over a bright, hot fire.
Place the meat in the broiler and turn frequently until cooked to your liking.
Check doneness by inserting a sharp knife and prying the meat open.
Once done, place the meat on a hot platter.
Sprinkle with coarse sea salt and add bits of butter as desired.
Serve immediately.
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.
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Beef + buttertop 16% of all pairsSmell alikemoderateCooked 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 or mutton
- Is the main protein that is cooked directly over the fire and served.
- Butter
- Adds richness and a smooth coating of fat as it melts over the hot meat.
The step that matters
Turning the meat frequently over the fire. Over a hot fire the outside can char before the inside is cooked. Frequent turning spreads the heat evenly, so the meat browns without burning and cooks through to the desired doneness.
“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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