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Beoiled Beefsteak

A 3/4 inch thick steak seasoned with salt and pepper, broiled until rare or pink, finished with butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Pepper and butter 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 ↓

Beoiled Beefsteak

Ingredients

Directions

Prepare

  1. Grease the grill and heat it until hot.

Cook the steak

  1. Place the steak over a hot fire and cover it.

  2. When the steak is colored, turn it over without piercing it.

  3. Cook until the center is rare or pink, but not raw.

Serve

  1. Transfer to a hot platter, season with salt and pepper, and top with small bits of butter.

  2. 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. 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

Steaks
Provide the main protein; their thickness sets how long the centre takes to reach rare.
Butter
Adds richness and moisture as it melts over the hot steak.

The step that matters

Turning the steak without piercing it. Piercing the steak lets its juices escape, which dries the meat. Turning with tongs or a spatula keeps the juices inside while the crust forms.

“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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