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Oven-broiled Beefsteak

A steak cooked by broiling in an oven, seasoned with coarse sea salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Beef and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Oven-broiled Beefsteak

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat your oven to 400°F (200°C).

  2. Place the steak in a large dripping pan.

Cook and serve

  1. Broil the steak in the hot oven for about 10 minutes, depending on your preferred doneness.

  2. Season the steak with coarse sea salt and pepper to taste.

  3. Serve the steak on a hot platter.

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 + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Beef steak
The main protein; intense heat browns its surface and firms the meat as it cooks.

The step that matters

Broil the steak for about 10 minutes. Broiling is intense radiant heat from above, so the surface browns quickly while the interior is still cooking. Steak thickness and oven strength vary, so doneness can change fast. Check early to avoid overcooking and dryness.

“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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