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Beefsteak Broiled

A steak seasoned with salt, pepper, and butter, broiled over a bright fire.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Beefsteak Broiled

Ingredients

Directions

Prepare

  1. Slash the steak several times across each way without pounding it.

  2. Grease a gridiron and place it over a bright fire.

Broil

  1. Broil the steak quickly, turning it constantly to avoid burning.

  2. If flames occur from drippings, sprinkle a little salt to extinguish them.

  3. For rare steak, do not cook for more than 3 minutes.

Season and serve

  1. After cooking, season with butter, pepper, and salt.

  2. Serve on a hot platter.

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).

  2. Beef + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together10,847 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  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

Beef steak
Provides the meat that browns on the surface and stays juicy when cooked over high heat.
Butter
Adds richness and flavor when applied to the steak after cooking.

The step that matters

Turning the steak constantly while broiling. Direct high heat browns the surface within seconds, so the steak can scorch on the outside before the inside cooks. Frequent turning spreads the heat evenly and keeps the exterior from burning.

“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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