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Roast Steak

A tender, seasoned steak rolled with dressing, tied, and roasted, served hot with gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Roast Steak

Ingredients

Directions

Prepare

  1. Pound the steak well to make it tender.

  2. Spread the dressing on the steak and roll it up tightly.

  3. Tie the rolled steak with a strong cord.

  4. Sprinkle with pepper and coarse sea salt.

  5. Baste well with butter.

Roast and serve

  1. Roast slowly until cooked through.

  2. Cut into slices and serve hot with gravy.

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

Round steak
Forms the main body of the dish, becoming tender after pounding and slow roasting.
Dressing
Adds moisture and flavor filling inside the rolled steak as it roasts.
Butter
Adds fat that promotes browning and moisture on the outside during roasting.

The step that matters

Roast slowly until cooked through. Low, steady heat lets the connective tissue in round steak soften gradually, keeping the meat tender instead of tough and dry. Cooking too fast tightens the muscle fibers.

“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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