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Pan Broiled Beefsteak

Pan-broiled beef steak cooked quickly in a hot pan with suet, water, and maitre d'hotel butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Beef and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 10,847 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Pan Broiled Beefsteak

Ingredients

Directions

Prepare the pan

  1. Heat a cast-iron frying pan until very hot.

  2. Grease the pan with suet.

Cook the steak

  1. Place the steak in the pan and cook for 10 seconds.

  2. Lift the steak from the pan and let the pan heat for another 10 seconds.

  3. Return the steak to the pan and cook for another 10 seconds.

  4. Lift the steak again and let the pan heat for 10 seconds.

  5. Return the steak to the pan and fry for about 5 minutes on each side.

Finish and serve

  1. Use water to rinse the pan and pour the liquid over the steak, spreading maitre d'hotel butter.

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 + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together10,847 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

What each ingredient does

Beef steak
Provides the main protein, which browns and firms as it cooks in the hot pan.
Suet
Greases the pan with fat so the steak does not stick and can sear.
Maitre d'hotel butter
Adds richness and flavour when spread over the cooked steak.

The step that matters

Lifting the steak to reheat the pan. Short contact times with a very hot pan build a browned crust, and letting the pan reheat between brief contacts keeps the surface from cooling and steaming. Removing the steak too early or leaving the pan cool can leave the meat pale and grey.

“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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