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Broiled Steak

A thick steak cooked by searing over a broiler and then finished slowly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Pepper and mushroom are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 13,580 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Broiled Steak

Ingredients

Directions

Prepare

  1. Remove bone and excess fat from the steak, and trim the edges.

  2. Skewer the steak into shape.

  3. Preheat the broiler until very hot and grease it with a bit of suet.

Broil

  1. Place the steak close to the flame to sear one side quickly.

  2. Turn the steak and sear the other side quickly.

  3. Reduce the flame or lower the broiler and cook more slowly for 8 to 10 minutes for a 1-inch thick steak.

Serve

  1. Serve on a hot platter, pour over some of the fat, season, and garnish.

  2. If desired, serve with mushroom sauce or maitre d'hotel sauce.

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 + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Steak
Is the main protein; searing builds a browned crust while the inside cooks gently.
Suet
Greases the broiler rack so the meat does not stick and the surface can sear.

The step that matters

Searing on high heat, then lowering the heat. A very hot start browns the surface quickly, sealing in juices. Cooking more slowly afterward lets the centre reach the desired doneness without burning the outside.

“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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