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Broiled Steak a LA Shrewsbury

A broiled porterhouse steak served with sautéed mushrooms, butter, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Mushroom and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 12,525 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Broiled Steak a LA Shrewsbury

Ingredients

Directions

Prepare the mushrooms

  1. Peel the tops of the mushrooms, scrape the stalks, and cut them off about ½ inch from the top.

Broil and serve

  1. Broil the porterhouse steak as directed.

  2. Lay the mushrooms, upper side down, on a hot broiler and broil until tender, about 5 minutes.

  3. Turn the mushrooms and broil longer on the upper side.

  4. Soften some butter and baste the mushrooms with it.

  5. Dish the mushrooms around the beefsteak.

  6. Pour more butter over the mushrooms, sprinkle with salt and pepper, and serve.

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. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

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

  2. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

  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

Butter
Adds fat and richness, and carries seasoning over the mushrooms as they broil.
Mushrooms
Soften under heat and absorb butter, becoming tender and savoury.

The step that matters

Lay the mushrooms, upper side down, on a hot broiler and broil until tender. A hot broiler browns and softens the mushroom caps quickly, while placing the cut side down first lets the heat cook the gills' exposed flesh before turning, so the mushrooms stay tender rather than drying out or going soggy.

“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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