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Broiled Steak

A thick steak cooked under a broiler, seasoned with salt, pepper, and butter, then garnished with parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Broiled Steak

Ingredients

Directions

Prepare

  1. Select a steak and remove excess fat.

  2. Preheat the broiler for 5 to 10 minutes.

Broil the steak

  1. Place the steak close to the flame for the first 10 minutes, turning several times to sear both sides.

  2. After 10 minutes, reduce heat and move the steak farther from the burner.

  3. Broil one side for 10 minutes, then turn and broil the other side for another 10 minutes.

Finish and serve

  1. Remove the steak from the broiler, place on a heated platter, and spread a small amount of butter on top.

  2. Sprinkle with coarse sea salt and black pepper, and garnish with parsley.

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 + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  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
The main protein; searing browns its surface while the interior cooks gently through.
Butter
Adds richness and a silky fat layer that carries flavor over the hot steak.

The step that matters

Moving the steak away from the flame after the sear. Searing up close browns the surface, but continued high heat would char the outside before the centre is cooked. Reducing the heat and moving the steak farther from the burner lets the interior cook evenly while the crust stays browned.

“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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