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Broiled Steak

A steak cooked under a broiler, seasoned with salt and pepper, and finished 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 Steak

Ingredients

Directions

Prepare

  1. Preheat the broiling oven to hot.

  2. Wipe the steak.

  3. Trim the steak.

  4. Place the steak in an oiled broiler.

Cook

  1. Sear the meat on one side.

  2. Sear the meat on the other side.

  3. Cook the steak for 4 to 8 minutes, turning often.

Finish and serve

  1. Place the steak on a platter.

  2. Sprinkle the steak with salt and pepper.

  3. Spread butter on the steak.

  4. Serve the steak.

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

Steak
Is the main protein; searing under high heat browns its surface and builds flavor.
Butter
Adds fat and richness, carrying flavor across the surface of the cooked steak.

The step that matters

Sear the meat on both sides. Searing under intense heat browns the surface through the Maillard reaction, creating savory flavor. Turning often while cooking helps the steak cook evenly and avoids burning the outside before the center is done.

“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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