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Broiled Pork Steak

A thinly sliced pork steak seasoned with salt and pepper, wrapped in greased paper and broiled until cooked.

From an old cookbook · modernised transcription
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Why it works: Pork and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 22,121 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Broiled Pork Steak

Ingredients

Directions

Prepare

  1. Cut the pork steak very thin.

  2. Season both sides with coarse sea salt and black pepper.

  3. Wrap the meat in greased paper.

Cook

  1. Broil the pork steak until thoroughly cooked.

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

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

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

What each ingredient does

Pork steak
Is the main protein; thin cutting lets heat reach the center quickly for even cooking.
Coarse sea salt
Seasons the surface of the meat and helps build flavor on the outside.

The step that matters

Broil the pork steak until thoroughly cooked. Pork must reach a safe internal temperature throughout. Because the steak is thin, it can overcook and dry out quickly, so checking doneness matters more than relying on time alone.

“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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