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Broiled Venison Steak

Broiled venison steak seasoned with coarse sea salt and black pepper, served hot with butter and baked potatoes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pepper and potato are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 8,305 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Broiled Venison Steak

Ingredients

Directions

Cook

  1. Place the venison steak on a hot broiler.

  2. When partly cooked, season with coarse sea salt and black pepper.

  3. Once both sides are seasoned and cooked to your liking, remove from heat and add butter.

Serve

  1. Serve hot with baked potatoes.

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. Pepper + potatotop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Butter + potatotop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

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

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

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

  4. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  5. Venison + potatotop 25% of all pairs
    Smell alikelow
    Cooked together61 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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

What each ingredient does

Venison steak
Is the main protein, cooked by direct high heat under the broiler.
Butter
Adds richness and a silky mouthfeel to the finished steak.

The step that matters

Seasoning and cooking both sides to your liking. Salt added after partial cooking seasons the surface without drawing out as much moisture early on. Cooking both sides evenly gives a browned crust and a consistent doneness, and pulling the steak from heat at the right point prevents it from drying out.

Swap the potato

How well each one fits the dish's main ingredients (venison, pepper, butter):

  1. Capsicumfits about as well
  2. Potatothe original
  3. Onionfits about as well
  4. Carrotfits less well

Fit is the average pairing score against venison, pepper, butter. Candidates are from the same food group and used in at least 100 recipes.

“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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