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Broiling. Beefsteaks

A broiled beefsteak seasoned with catsup, shallot, salt, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Shallot and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 4,426 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Broiling. Beefsteaks

Ingredients

Directions

Prepare

  1. Ensure the steak is from the middle of the rump and has been hung for at least four days.

  2. Beat the steak with a rolling pin to tenderize it.

  3. Prepare a clear brisk fire and sprinkle a little salt on it.

Broil and serve

  1. Heat the gridiron and set it at an angle to prevent fat from dripping into the fire.

  2. Broil the steak, turning it often to retain the gravy, for about 10 minutes.

  3. Rub butter over the cooked steak and serve garnished with horseradish.

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. Shallot + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Beefsteak
Is the main protein; its tenderness and juices give the dish its substance and flavour.
Butter
Adds richness and a glossy finish when rubbed over the cooked steak.

The step that matters

Turning the steak often under the broiler. Frequent turning keeps the surface from scorching while the juices stay inside the meat, which is what the record means by retaining the gravy. Letting one side burn while the other stays underdone leads to a dry, uneven steak.

“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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