Skip to main content
Main

To Broil Chops or Steaks

A quick broiled chop or steak seasoned with salt, pepper, butter, and sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Butter and sauce are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 15,338 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

To Broil Chops or Steaks

Ingredients

Directions

Prepare

  1. Ensure the fire is bright and clear.

  2. Grease the bars of the gridiron.

  3. Season the chop or steak with salt and pepper on both sides.

Broil and serve

  1. Place the meat on the gridiron and broil for 5 to 7 minutes, turning once.

  2. Transfer the meat to a hot dish, add butter, salt, and sauce.

  3. Melt the butter before serving 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. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Pepper + saucetop 27% of all pairs
    Smell alikelow
    Cooked together15,303 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Chop or steak
Forms the main dish; direct radiant heat browns its surface while the inside cooks through.
Butter
Adds fat and richness, melting over the hot meat to carry flavor and moisture.

The step that matters

Broiling the meat. Radiant heat from a bright, clear fire sears the surface quickly. Thickness varies, so the 5 to 7 minute window and the single turn decide whether the inside is done without drying 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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes