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Broiled Beefsteak

A simple broiled beef steak seasoned with salt, pepper, and butter.

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 ↓

Broiled Beefsteak

Ingredients

Directions

Sear and cook

  1. Preheat a well-greased grill or frying pan until hot.

  2. Place the steak on the grill and sear one side to lock in the juices.

  3. Turn the steak and sear the other side.

  4. Cook for 5 to 12 minutes, turning often to retain juices and prevent scorching.

Serve

  1. Transfer to a hot platter, season with salt, pepper, and butter, and serve immediately.

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. Pepper + buttertop 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
Is the main protein; searing its surface builds browning and flavour while the inside cooks.
Butter
Added at the end to add richness and a glossy finish to the hot steak.

The step that matters

Turning the steak often over the 5 to 12 minutes of cooking. Frequent turning spreads heat evenly and limits how long any one spot touches the hot surface, which helps keep juices in the meat and stops the outside from scorching before the centre is cooked.

“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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