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Broiled Beefsteak

A thick beef steak seared under a broiler and seasoned with salt, butter, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Broiled Beefsteak

Ingredients

Directions

Cook the beef

  1. Preheat the broiler over a bright, clear fire.

  2. Place the beef on the heated broiler.

  3. Sear one side until browned, then turn to sear the other side.

  4. Turn the steak several times while cooking for even doneness.

  5. Once cooked, remove the tenderloin to a hot plate.

Season and serve

  1. Season with coarse sea salt, butter, and pepper.

  2. Sprinkle salt on the other piece of steak and press the juice over the tenderloin.

  3. Cover with a hot plate and 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. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

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

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

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

  3. 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

Beef
Forms the main body of the dish, cooked by direct high heat to brown the surface.
Butter
Adds richness and moisture to the finished steak.

The step that matters

Turn the steak several times while cooking. Frequent turning spreads heat evenly through the meat so it cooks to uniform doneness instead of charring on one side and staying raw in the center.

“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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