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Larded Steak, Broiled

A steak larded with strips of fat salt pork, broiled and served with seasoned butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pepper and mustard are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 15,430 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Larded Steak, Broiled

Ingredients

Directions

Prepare

  1. Flatten the steak and lard it with strips of fat salt pork, bringing the ends out on one side.

  2. Use a knife and your fingers to make holes for each lardoon, looping it under the steak, or use a larding needle.

Cook and serve

  1. Broil the steak on a greased grill until cooked to your liking.

  2. Serve on a hot dish with warmed butter seasoned with pepper, coarse sea salt, and French mustard.

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 + mustardtop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Pork + mustardtop 11% of all pairs
    Smell alikemoderate
    Cooked together2,445 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Pork + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together13,933 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  4. Pork + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. 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

Steak
Forms the main body of the dish and is the meat that is cooked and served.
Fat salt pork
Adds fat and savory flavor as it melts into the lean steak during cooking.
Butter
Adds richness and moisture to the warm sauce served over the steak.

The step that matters

Larding the steak. Lardoons must be pushed through evenly and kept inside the meat, otherwise they can fall out or leave uneven fat. Even distribution ensures the fat bastes the lean meat consistently during broiling.

Swap the mustard

How well each one fits the dish's main ingredients (pork, butter, pepper):

  1. Potatofits better
  2. Capsicumfits better
  3. Onionfits better
  4. Mustardthe original

Fit is the average pairing score against pork, butter, pepper. Candidates are from the same food group and used in at least 100 recipes.

“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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