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Broieeb Beefsteak

A thick steak grilled over coals, seasoned with salt and pepper, served with fried potatoes or browned potato balls.

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 ↓

Broieeb Beefsteak

Oven, in the book's wordsA hot oven

Ingredients

Directions

Prepare the grill

  1. Grease a gridiron with butter or beef suet and place it over hot coals.

Cook the steak

  1. Cook one side of the steak until done.

  2. Place the cooked side down on a warmed platter to collect juices.

  3. Return the steak to the gridiron and cook the other side to your liking.

  4. Place the cooked steak back on the platter.

Finish and serve

  1. Spread the steak lightly with butter.

  2. Season the steak with salt and pepper.

  3. Keep the steak warm over boiling steam for a few minutes, without letting the butter become oily.

  4. Serve the steak on a hot platter, garnished with fried sliced potatoes or browned potato balls.

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

Steak
Provides the main protein; its thickness and tenderness determine how juicy the finished meat is.
Butter
Adds richness and a light coating on the cooked steak, carrying flavour across its surface.
Beef suet
Greases the gridiron as an alternative to butter, preventing sticking and adding a little beefy flavour.

The step that matters

Keeping the steak warm over steam. Holding the steak over steam for only a few minutes keeps it warm without letting the butter break down and turn oily, which would make the surface greasy rather than glossy.

Swap the potato

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

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

Fit is the average pairing score against butter, pepper. 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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