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Porterhouse Steak

A thick porterhouse steak wrapped in bacon, broiled and finished with butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pepper and butter are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 85,593 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Porterhouse Steak

Ingredients

Directions

Cook the steak

  1. Lay the steak on a broiler pan and top with the bacon slices.

  2. Broil the steak until cooked to your liking.

  3. Season both sides of the steak with salt and pepper.

Serve

  1. Transfer the steak to a heated platter.

  2. Spread a generous amount of butter on top.

  3. 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 + buttertop 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

Porterhouse steak
Provides the main meat, whose thickness lets the outside brown while the centre stays juicy.
Bacon
Renders fat over the steak as it cooks, adding moisture and savoury flavour.
Butter
Melts over the hot steak, adding richness and a silky finish.

The step that matters

Broil the steak until cooked to your liking. Broiling is intense and fast, so the steak can go from rare to overcooked in moments. Checking doneness early helps keep the centre at the level you want.

“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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