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Roast Steak

A roasted steak seasoned with dressing, pepper, sea salt, and butter, 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.

  3. Roll the steak up tightly and tie it 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 roast; pounding it tenderizes the meat before rolling.
Butter
Adds moisture and richness, and helps the surface brown as it roasts.
Dressing
Adds flavor and bulk inside the rolled steak, and keeps the roll filled.

The step that matters

Roll the steak up tightly and tie it with a strong cord. A loose roll can open or unravel in the oven, so the dressing spills out and the slices cook unevenly. Firm tying holds the shape so the roll cooks through at an even rate.

“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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