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Pork Steaks to Broil

Pork steaks seasoned with salt, butter, and pepper, broiled until browned and served hot.

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 to Broil

Ingredients

Directions

Prepare

  1. Cut the pork steaks from the chine, about ½ inch thick.

  2. Trim off the thick part of the bone.

Cook and serve

  1. Salt the steaks and broil over a moderate fire until browned on both sides.

  2. When done, season with butter and pepper, and serve 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. 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. 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

Pork steaks
Form the main body of the dish, cooking to a browned, tender-to-eat meat.
Butter
Adds richness and moisture to the finished steaks once they are cooked.

The step that matters

Broil until browned on both sides. Over a moderate fire the surface must brown evenly on both sides. Browning comes from the Maillard reaction at the meat surface, which gives flavour. Turning the steaks so both faces brown is what makes the finish even.

“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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