Skip to main content
Main

Broiled Beefsteak

A thick steak seasoned with salt and pepper, broiled on a grill and served with butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Butter and pepper are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 85,593 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Broiled Beefsteak

Ingredients

Directions

Prepare

  1. Preheat a grill over hot coals and grease it with butter or beef suet.

Cook the steak

  1. Place the steak on the grill and cook one side until done.

  2. Warm a platter and add a little butter to it.

  3. Transfer the steak to the platter with the cooked side down to collect juices, but do not press the meat.

  4. Return the steak to the grill and cook the other side to your liking.

Finish and serve

  1. Once done, place the steak back on the platter, spread lightly with butter, and keep warm without letting the butter become oily.

  2. Serve on hot plates.

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 + 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 it cooks through and feels when eaten.
Butter
Greases the grill and is spread on the steak at the end, adding richness and a smooth coating.

The step that matters

Keeping the butter from turning oily. Butter left hot for too long separates into fat and milk solids, so it can turn greasy instead of coating the meat. Keep the steak warm gently and spread the butter lightly.

“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.

More broiled steak recipes

Pan 5 See all 129 →

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes