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Porter-house Steak

A grilled or pan‑seared porterhouse steak seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Porter-house Steak

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat your grill or skillet over high heat.

  2. Season the porterhouse steak generously with coarse sea salt and black pepper on both sides.

  3. Add butter or oil to the skillet if using.

Cook and serve

  1. Cook the steak for about 4-5 minutes on each side for medium-rare, adjusting time for desired doneness.

  2. Let the steak rest for a few minutes before slicing and serving.

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 protein, whose texture firms and browns as it cooks.
Coarse sea salt
Seasons the meat and helps form a browned crust on the surface.
Butter or oil
Conducts heat evenly across the pan and helps the steak brown.

The step that matters

Let the steak rest before slicing. Heat pushes juices toward the centre of the meat. Resting lets the muscle fibres relax so juices redistribute rather than running out onto the board when cut.

“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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