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Broiled Short Steak

A steak broiled and served with a butter and cream sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Broiled Short Steak

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare the steak

  1. Preheat your grill or broiler to high heat.

  2. Season the short steak with salt and pepper.

  3. Broil the steak for about 4-5 minutes on each side for medium-rare.

Make the sauce and serve

  1. In a saucepan, melt the butter over medium heat.

  2. Add the cream to the melted butter and stir until combined.

  3. Serve the broiled steak with the creamy butter sauce drizzled on top.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

What each ingredient does

Short steak
Provides the main protein; broiling at high heat browns its surface while the inside stays tender.
Butter
Adds richness and fat that carries flavor and gives the sauce a smooth body.
Cream
Adds moisture and body, thickening the butter into a creamy sauce.

The step that matters

Broil the steak for medium-rare. Steak cooks quickly under high heat, so overcooking happens fast. Timing on each side controls doneness, and the surface browns before the center reaches the target temperature.

“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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