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Pork Steaks

Pork steaks seasoned with pepper and salt, broiled over a clear fire, served with butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Pork and butter are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 13,933 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Pork Steaks

Ingredients

Directions

Prepare

  1. Trim the pork steaks neatly.

  2. Season with pepper.

Cook and serve

  1. Broil over a clear fire, turning frequently, for about 20 minutes.

  2. Sprinkle with coarse sea salt when serving.

  3. Add a small piece of butter on top.

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. Pork + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together13,933 recipes

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

  2. Pork + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

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

  3. 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

Pork steaks
Provide the main meat, which browns and firms as it cooks over direct heat.
Butter
Adds richness and moisture to the surface, carrying flavor as it melts over the hot meat.

The step that matters

Broil over a clear fire, turning frequently. A clear, steady fire gives even heat without flare-ups that can scorch the outside before the centre cooks. Frequent turning spreads the heat so the steaks brown evenly and stay juicy rather than drying on one side.

“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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