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Broiled Beefsteak

A thick steak is grilled over coals, seasoned with butter, salt, and pepper, served hot with fried potatoes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and pepper are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 85,593 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Broiled Beefsteak

Ingredients

Directions

Cook the steak

  1. Grease a gridiron with butter or beef suet and place it over hot coals.

  2. Lay the steak on the gridiron and cook one side until done.

  3. Transfer the steak to a warmed platter with a little butter, cooked side down, to collect juices.

  4. Return the steak to the gridiron to cook the other side.

  5. Place the steak back on the platter.

Finish and serve

  1. Spread lightly with butter.

  2. Season with salt and pepper.

  3. Keep warm over boiling steam for a few moments without letting the butter become oily.

  4. Serve on hot plates, garnished with fried sliced potatoes or browned potato balls.

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. Butter + peppertop 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

Thick, tender steak
Is the main cut that is cooked and served, so its thickness and tenderness shape the result.
Butter or beef suet
Greases the gridiron and adds fat, helping prevent sticking and contributing richness to the steak.

The step that matters

Keep warm over boiling steam. Holding the steak over steam keeps it hot without direct heat. If the butter is left too long, it can turn oily and greasy, spoiling the finish.

“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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