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Broiled Beef Steak with Clam Blanket

A sirloin steak broiled and topped with clams, baked until clams are plump, then served with maître d'hôtel butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Clam and butter work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 840 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Broiled Beef Steak with Clam Blanket

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Cook the steak

  1. Wipe the sirloin steak and broil for 5 minutes.

  2. Remove the steak onto a hot platter.

Add clams and finish

  1. Cover the steak with clams.

  2. Place the platter in a 400°F (200°C) oven and cook until the clams are plump.

  3. Spread with Maître d'Hôtel Butter and serve immediately.

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. Clam + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together840 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

What each ingredient does

Sirloin steak
Forms the main meat, browning on the surface under the broiler while staying juicy inside.
Clams
Release their own liquor as they open, adding moisture and a briny flavour to the steak.
Maître d'hôtel butter
Melts over the hot steak and clams, adding fat and herb-and-lemon flavour.

The step that matters

Cover the steak with clams and cook until plump. The clams need only enough heat to open and warm through. Overcooking toughens them, and the steak can lose its surface browning and juices if it sits too long in the oven.

“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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