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Broiled Beefsteak

A beefsteak flattened and broiled on a buttered grill, seasoned with salt and pepper, finished with butter.

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 and broil

  1. Flatten the beefsteak with the broad side of a hatchet.

  2. Broil on a buttered grill over a clear fire.

Season and serve

  1. Place the beefsteak on a hot dish.

  2. Season with salt and pepper.

  3. Add a large spoonful of butter cut into small bits on top.

  4. Cover with a hot dish for 5 minutes before serving.

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

Beefsteak
Forms the main protein that browns on the grill and carries the meal.
Butter
Adds richness and moisture as it melts over the hot steak.

The step that matters

Broil on a buttered grill over a clear fire. A clear, hot fire sears the surface quickly, browning the meat and locking in juices. A cool or smoky fire can steam or overcook the steak before a 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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