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Porterhouse Steak Broiled

A porterhouse steak is broiled, seasoned with salt, pepper, butter, and served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pepper and vinegar are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 27,814 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Porterhouse Steak Broiled

Ingredients

Directions

Prepare

  1. Wipe the steak with a damp cloth or scrape it with a knife to remove bone dust; do not wash it.

Cook

  1. Brown the steak over high heat, first on one side, then on the other.

  2. Move the steak away from the heat to cook to your desired doneness without burning.

Serve

  1. Place the cooked steak on a hot platter and season with salt, pepper, and butter.

  2. Serve immediately.

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 + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

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

  3. Butter + vinegartop 23% of all pairs
    Smell alikemoderate
    Cooked together13,513 recipes

    Shared aroma: isoamyl acetate (banana, pear).

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

What each ingredient does

Porterhouse steak
Provides the main protein; its marbling and bone shape how it cooks and stays juicy.
Butter
Adds richness and a silky mouthfeel when melted over the hot steak.
Black pepper
Adds sharp aroma and a mild bite that contrasts with the beef.

The step that matters

Move the steak away from the heat to finish cooking. High heat browns the surface quickly, but the interior cooks more slowly. Moving the steak away from the flame lets heat reach the center to the desired doneness without scorching the crust.

“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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