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Broiled Beefsteak

A steak cooked under a broiler, seasoned with salt, pepper, butter, parsley, and lemon slices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 Beefsteak

Ingredients

Directions

Prepare

  1. Preheat the broiler until the coals are red hot.

  2. Scrape the steak with a knife if unsure about its cleanliness.

Cook and serve

  1. Place the steak on the hot broiler.

  2. Turn the steak frequently to avoid burning.

  3. When cooked, transfer the steak to a heated platter.

  4. Season both sides with salt and pepper.

  5. Place a lump of butter on top.

  6. Garnish with parsley and lemon slices before serving.

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. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  5. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

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

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

What each ingredient does

Porterhouse or sirloin steak
Provides the meat itself, which browns on the hot surface and is cooked through by the heat.
Fresh butter
Adds richness and moisture to the steak as it melts over the hot meat.

The step that matters

Turn the steak frequently. Under a broiler the surface can char quickly while the inside is still cold. Frequent turning spreads the heat evenly and keeps the outside from burning before the center cooks.

“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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