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Bkoiled Steak

A steak cooked on a hot grill and seasoned with butter, salt, pepper, and served with tomato sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pepper and tomato are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,923 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Bkoiled Steak

Ingredients

Directions

Prepare

  1. Trim and remove the bone from the steak.

  2. Ensure the fire is clean and free from gas.

  3. Grease the gridiron with butter or sweet oil and heat it.

Cook and serve

  1. Place the steak on the hot gridiron.

  2. Turn the steak every ten seconds and cook for 5 to 10 minutes.

  3. Season with melted butter, salt, and pepper after cooking.

  4. Transfer to a hot platter in the stove for a few moments before serving.

  5. Serve immediately with tomato sauce.

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. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

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

  2. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Tomato + saucetop 15% of all pairs
    Smell alikelow
    Cooked together5,469 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  5. Butter + tomatotop 22% of all pairs
    Smell alikemoderate
    Cooked together6,918 recipes

    Shared aroma: 3-hexenal (apple, fruity).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Steak
Is the main protein; cooking it over direct heat browns the surface and firms the meat.
Butter
Greases the gridiron and, melted, adds richness and flavor to the cooked steak.

The step that matters

Turning the steak every ten seconds. Frequent turning over high heat keeps the surface from burning before the interior cooks. Too little turning can leave the outside charred and the inside underdone.

Swap the tomato

How well each one fits the dish's main ingredients (butter, pepper, sauce):

  1. Capsicumfits better
  2. Tomatothe original
  3. Mustardfits about as well
  4. Shallotfits about as well

Fit is the average pairing score against butter, pepper, sauce. Candidates are from the same food group and used in at least 100 recipes.

“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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