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To Broil Steaks

A method for broiling fine rump steaks seasoned with pepper and coarse sea salt, optionally served with shallots or onion.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Pepper and shallot are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 5,898 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

To Broil Steaks

Ingredients

Directions

Prepare

  1. Prepare a clear, brisk fire and ensure the gridiron is clean.

  2. Season the steaks with pepper and coarse sea salt.

  3. If desired, finely chop the shallots or onion and place in a dish.

Cook and serve

  1. Place the steaks on the gridiron and do not turn until one side is done.

  2. When the other side is cooked, ensure the gravy on top is retained.

  3. Carefully transfer the steaks to a hot dish, preserving the gravy.

  4. Serve immediately with pickles or horseradish on separate plates.

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 + shallottop 11% of all pairs
    Smell alikemoderate
    Cooked together5,898 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Fine rump steaks
Provide the meat that is cooked directly over the fire, with juices forming a gravy on top.
Shallots or onion
Add a sharp, aromatic flavour when finely chopped as an optional accompaniment.

The step that matters

Do not turn the steaks until one side is done. Leaving the steak undisturbed lets a crust form and the juices settle, so the meat sears rather than sticks or loses moisture. Turning too early tears the surface and lets juices escape.

“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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