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To Broil Chops or Steaks

Broiled chops or steaks seasoned with Worcestershire sauce, pepper, salt, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sauce and butter 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 the grill

  1. Ensure the grill is very hot and clear.

  2. Grease the grill bars and heat them.

Cook the meat

  1. Place the chops or steak on the grill.

  2. Cook for 1 minute, then turn to the other side.

  3. Turn the meat frequently for 5 to 7 minutes, depending on thickness.

Season and serve

  1. Transfer to a hot dish, add butter, pepper, salt, and Worcestershire 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. Sauce + buttertop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  3. Sauce + peppertop 27% of all pairs
    Smell alikelow
    Cooked together15,303 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Sauce and butter 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

Butter
Adds fat and richness, carrying flavour over the hot meat.
Worcestershire sauce
Adds savoury, tangy flavour to the cooked meat.

The step that matters

Turn the meat frequently. Turning the meat often lets it cook evenly and keeps the surface from scorching before the centre is done. Frequent turning under high heat also helps the outside brown without drying out the meat.

“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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