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Steak Roll

A rolled sirloin steak seasoned with butter, pepper, sea salt, and turkey dressing, then roasted.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and turkey are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,592 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Steak Roll

Ingredients

Directions

Prepare the roll

  1. Pound the sirloin steak well.

  2. Season the steak with butter, pepper, and coarse sea salt.

  3. Spread the turkey dressing over the meat.

  4. Roll the steak and tie it with string.

  5. Season the outside of the roll.

Roast

  1. Baste occasionally while roasting.

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. Butter + turkeytop 13% of all pairs
    Smell alikemoderate
    Cooked together1,592 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  2. Pepper + turkeytop 15% of all pairs
    Smell alikemoderate
    Cooked together1,636 recipes

    Shared aroma: myristicin (spice, warm).

  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

Sirloin steak
Forms the main meat wrapped around the filling and cooked as the roll.
Butter
Adds fat that enriches the meat and helps keep it moist as it cooks.
Dressing for turkey
Adds savory flavor and moisture in the filling spread inside the roll.

The step that matters

Roll the steak and tie it with string. A tight, even roll with secure string keeps the filling inside and gives the meat a uniform thickness, so it cooks evenly rather than unevenly or leaking out during roasting.

“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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