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Broiled Beefsteak

A steak seasoned with butter, salt, and pepper, broiled until browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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. Mix melted butter, salt, and pepper in a bowl.

  2. Trim the steak neatly.

  3. Roll the steak in the butter mixture.

Broil

  1. Arrange the steak on a broiler.

  2. Broil for 6 to 8 minutes on each side, turning to avoid scorching.

Serve

  1. Serve with your choice of dressing.

  2. Alternatively, broil the steak without the dressing, browning both sides without cooking through.

  3. Place on a hot platter.

  4. Baste both sides with butter, salt, and pepper, pressing slightly to release the juices.

Gas range alternative

  1. If using a gas range that doesn't broil well, heat a skillet until hot.

  2. Sear the steak on both sides, and cook quickly.

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

Butter
Carries the seasoning, adds richness, and helps the surface brown while keeping it moist.
Steak
Provides the main meat, which browns on the outside while the inside stays juicy.

The step that matters

Broil for 6 to 8 minutes on each side, turning to avoid scorching. Intense direct heat browns the surface quickly, so the steak can burn before the inside cooks. Turning it evenly keeps the outside browned rather than charred.

“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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