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Beefsteak with Oysters

A steak topped with a buttered oyster sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Oyster and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 8,184 recipes. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓

Beefsteak with Oysters

Ingredients

Directions

Cook the steak

  1. Broil the steak and season it.

Make the oyster sauce

  1. Drain the oysters and place them in a saucepan.

  2. Add the butter to the oysters and season with salt and pepper.

  3. Bring the mixture to a boil.

Serve

  1. Pour the oyster mixture over the steak on a platter.

  2. Serve very hot.

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. Oyster + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,184 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  2. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Oyster + peppertop 22% of all pairs
    Smell alikelow
    Cooked together7,663 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Oysters
Provide the main flavor and briny character of the sauce.
Butter
Adds richness and fat, giving the oysters a smooth, rounded sauce.
Sirloin or tenderloin steak
Supplies the meat base that the oyster mixture is poured over.

The step that matters

Bring the mixture to a boil. Oysters overcook quickly and turn tough and rubbery when heated too long, so bring them just to a boil and serve promptly.

“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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