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Broiled Beefsteak

A steak grilled over coals, seasoned with salt and pepper, served hot with optional 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

Prepare

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

  2. Prepare a warmed platter with a little butter on it.

Cook

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

  2. Carefully place the steak on the platter with the cooked side down to collect juices.

  3. Return the steak to the gridiron and cook the other side.

Finish and serve

  1. Once cooked to your liking, place the steak back on the platter, spread lightly with butter, and season with salt and pepper.

  2. Keep the steak warm without letting the butter become oily, preferably over boiling steam.

  3. Serve on hot plates, optionally 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

Steak
Provides the main protein, whose thickness and tenderness shape the juiciness of the finished cut.
Butter
Adds richness and helps the surface brown while keeping the cooked meat from drying.

The step that matters

Keep the steak warm without letting the butter become oily. Gentle heat from boiling steam keeps the meat warm without melting the butter into a greasy layer. Strong direct heat at this point would fry the surface and dry the steak.

“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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