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Broiled Beefsteak

A grilled steak seasoned with salt and pepper, served hot with browned potato balls.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pepper and potato are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 8,305 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Broiled Beefsteak

Ingredients

Directions

Prepare

  1. Preheat a grill over hot coals and grease it with butter.

Cook and serve

  1. Place the steak on the grill and cook one side until done.

  2. Transfer the cooked side down onto a warm platter with a little butter to catch the juices.

  3. Return the steak to the grill and cook the other side to your liking.

  4. Once done, place the steak back on the platter, spread lightly with butter, and season with salt and pepper.

  5. Keep warm without letting the butter become oily.

  6. Serve on hot plates and garnish with browned potato balls.

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

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

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

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

  3. Butter + peppertop 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

Steak
Its thickness and tenderness set the juiciness and texture of the finished meat.
Butter
Greases the grill and adds richness and flavour to the steak and its juices.

The step that matters

Keep warm without letting the butter become oily. Butter that is held too hot for too long can separate and turn greasy, spoiling the glossy coating on the steak. Gentle warmth keeps it smooth and savoury.

Swap the potato

How well each one fits the dish's main ingredients (butter, pepper):

  1. Capsicumfits better
  2. Potatothe original
  3. Carrotfits less well
  4. Onionfits less well

Fit is the average pairing score against butter, pepper. Candidates are from the same food group and used in at least 100 recipes.

“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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