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Broiled Beefsteak

A 2-inch thick tenderloin steak broiled over coals, seasoned with salt and pepper, topped with butter.

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

Cook the steak

  1. Preheat a griddle over a hot bed of coals.

  2. Place the steak on the griddle and turn frequently until cooked to your desired doneness.

  3. Transfer the steak to a very hot dish.

Season and serve

  1. Season with coarse sea salt and black pepper.

  2. Top with large bits of butter.

  3. Cover and let sit in the stove for a few minutes until the butter melts.

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 + buttertop 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

Tenderloin steak
Provides the main protein, which firms and browns as it cooks over direct heat.
Butter
Melts over the hot steak to add richness and moisture to the surface.

The step that matters

Turning the steak frequently on the griddle. Frequent turning keeps the heat from scorching one side before the interior reaches the desired doneness, helping the steak cook evenly and brown without burning.

“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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