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Broiled Venison Steak

A venison steak broiled with butter, pepper, and salt, served rare.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Venison and butter work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 957 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Broiled Venison Steak

Ingredients

Directions

  1. Wipe the steak with a cloth dampened with cold water.

  2. Place the steak in a hot, buttered broiler.

  3. Broil over a clear, brisk fire, turning every 10 seconds for the first minute.

  4. After the first minute, turn occasionally until cooked on both sides.

  5. Serve the venison rare.

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. Venison + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together957 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Venison + peppertop 28% of all pairs
    Smell alikelow
    Cooked together955 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

Venison steak
Provides the main protein, which firms and browns as it cooks over high heat.
Butter
Adds fat that helps browning and carries flavour onto the steak's surface.

The step that matters

Turning every 10 seconds for the first minute. Frequent turning in the first minute lets the surface sear evenly without letting the outside scorch before the interior warms. Turning less often over a brisk fire can leave one side charred and the other underdone.

“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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