Skip to main content
Main

To Broil a Beef Steak

A simple method for broiling a beef steak with butter, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Beef and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

To Broil a Beef Steak

Ingredients

Directions

Prepare

  1. Preheat your grill or broiler until hot.

  2. Rub the grill with butter.

Cook

  1. Place the steak on the grill and avoid beating it.

  2. Turn the steak often and sprinkle with salt occasionally.

  3. Tilt the grill to catch the juices in a pan and pour them over the steak.

  4. Broil the steak for about 15 minutes.

Serve

  1. Serve on a hot plate, seasoned with salt, pepper, and 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. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

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

  2. Beef + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together10,847 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  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

Beef steak
Provides the main protein, which browns on the hot surface and stays juicy when not overcooked.
Butter
Greases the grill to prevent sticking and adds richness when used to finish the steak.

The step that matters

Turning the steak often. Frequent turning on high heat helps the surface brown evenly without burning, and keeps the inside from overcooking while the juices stay in the meat.

“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.

You might also like

Roast BeefRoast Beef211 recipesBeef LoafBeef Loaf175 recipesCorned BeefCorned Beef87 recipesBeef BrothBeef Broth67 recipes