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Porterhouse Steak

A steak cut from the short loin, seasoned, broiled, and served with butter and greens.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pepper and watercress work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 983 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Porterhouse Steak

Ingredients

Directions

Prepare

  1. Procure two porterhouse steaks cut from the short loin.

  2. Flatten, pare, and trim the steaks.

  3. Season with salt and pepper.

  4. Place on a dish with oil and roll well.

Cook and serve

  1. Broil on moderate heat for 7 minutes on each side.

  2. Transfer to a warm dish and pour over the maitre d'hotel butter.

  3. Garnish with watercress or other greens 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. Pepper + watercresstop 10% of all pairs
    Smell alikemoderate
    Cooked together983 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  3. Butter + watercresstop 24% of all pairs
    Smell alikemoderate
    Cooked together842 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Porterhouse steaks
Provide the main cut of beef that is cooked and served as the dish.
Maitre d'hotel butter
Adds richness and fat, carrying herb and lemon flavour over the hot steak.
Oil
Coats the steaks so they brown evenly under the heat and do not stick.

The step that matters

Broil on moderate heat for 7 minutes on each side. Surface browning depends on the steak being dry and well oiled before heat. Broiling it at a steady moderate heat for the set time cooks the centre without burning the outside, which is why timing matters.

“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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