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Broiled Beef Steak

A steak seared under a broiler, served with French fries, parsley, and lemon slices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Broiled Beef Steak

Ingredients

Directions

Prepare

  1. Preheat the broiler until very hot.

  2. Brush the steak with butter or fat from the steak.

  3. Prepare a warm platter with butter, pepper, and salt.

Broil and season

  1. Place the steak on the broiler and sear on both sides.

  2. Turn the steak often and broil to your desired doneness.

  3. Transfer the steak to the warm platter and turn several times to season.

  4. For a less expensive cut, sprinkle with vinegar or lemon juice before cooking.

Serve

  1. Serve with French fried potatoes, garnished with parsley and lemon slices.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  4. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

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

  5. Pepper + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Thick beef steak
Provides the main protein; its thickness lets the outside brown while the inside cooks to the desired doneness.
Butter or fat from steak
Adds fat that carries heat to the surface, aiding browning and richness.
Vinegar
Adds acidity that can tenderize the surface of a less expensive cut.
Lemon juice
Adds acidity that can tenderize the surface of a less expensive cut.

The step that matters

Sear on both sides under a very hot broiler. A very hot broiler browns the surface quickly through the Maillard reaction, building flavor before the interior overcooks. Turning often helps the steak cook evenly and avoids burning the exterior.

“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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