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Broiled Beef-Steak

A steak seasoned with coarse sea salt and black pepper, broiled to medium-rare.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 ↓

Broiled Beef-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

  1. Preheat your grill or broiler to high heat.

  2. Season the beef-steak with coarse sea salt and black pepper on both sides.

Cook and rest

  1. Place the steak on the grill and cook for 4-5 minutes on each side for medium-rare.

  2. Remove from heat and let it rest for a few 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).

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

What each ingredient does

Beef steak
Provides the main protein; cooking it over high heat browns the surface and sets its texture.
Coarse sea salt
Seasons the surface of the meat and helps form a flavorful crust during cooking.

The step that matters

Letting the steak rest before serving. Heat pushes juices toward the centre of the meat. Resting for a few minutes lets the juices redistribute, so the steak stays moister when sliced instead of running out onto the plate.

“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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