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Broiled Beefsteak

A tenderloin or porterhouse steak broiled and served with a roasted potato dressed in sweet cream or butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Broiled Beefsteak

Ingredients

Directions

Prepare

  1. Preheat your grill or broiler to high heat.

  2. Wrap the potato in foil and place it in the ashes to roast.

Cook and serve

  1. Broil the steak for 2 to 3 minutes on each side, turning often with a knife and fork to avoid piercing it.

  2. Once cooked, place the steak on a small dish and season with salt, pepper, and a bit of butter.

  3. Serve the steak hot, garnished with the roasted potato dressed with sweet cream or butter.

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 + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Pepper + potatotop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Butter + potatotop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Potato + creamtop 17% of all pairs
    Smell alikelow
    Cooked together2,481 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. 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 or porterhouse steak
Is the main protein; browns on the surface while the inside stays tender when cooked briefly over high heat.
Butter
Adds richness and a silky mouthfeel as it melts over the hot steak.
Potato
Roasts in the ashes to a soft, fluffy interior that pairs with the steak.
Sweet cream or butter
Adds fat and richness to the roasted potato, softening its texture and flavor.

The step that matters

Turning the steak with a knife and fork. Piercing the steak lets juices escape, which dries the meat. Turning it often with tongs or two utensils that do not pierce it keeps the juices inside and promotes even browning.

“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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