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To Broil Beefsteak

A simple broiled beefsteak seasoned with pepper and salt, served hot.

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 ↓

To Broil Beefsteak

Ingredients

Directions

Prepare

  1. Choose a beefsteak cut from the rump for the best flavor and juiciness.

  2. Cut the steak into slices ¾ to 1 inch thick, then into manageable pieces.

  3. Dust the steaks with pepper if desired before cooking.

Cook and serve

  1. Place the steaks on a grill and turn them frequently while cooking.

  2. Cook to your preferred doneness, as cooking time varies by thickness and fire strength.

  3. Once cooked, place the steaks on a hot dish with a little butter and salt.

  4. Serve immediately to enjoy the best flavor and juiciness.

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
Provides the main protein; rump cut is recommended for flavor and juiciness.
Butter
Adds richness and a little moisture when placed on the hot steaks.

The step that matters

Turning the steaks frequently while cooking. Frequent turning cooks the steak more evenly and helps prevent the outside from charring before the inside is done, keeping the meat juicier.

“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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