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Fried Beefsteak with Wine

A fried beefsteak served with a wine-based gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Beef and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Fried Beefsteak with Wine

Ingredients

Directions

Cook the steak

  1. Fry the steak over high heat until browned.

  2. Place the cooked steak in a warm dish.

Make the sauce and serve

  1. Add port wine, pepper, and salt to the pan gravy.

  2. Bring the mixture to a boil and pour it over the steak.

  3. Serve immediately while hot.

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. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

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

  2. Beef + port winetop 13% of all pairs
    Smell alikemoderate
    Cooked together626 recipes

    Shared aroma: sotolon (curry, maple).

  3. Port wine + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together1,804 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

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

What each ingredient does

Beef steak
Forms the main body of the dish and browns in the hot pan to develop savory flavor.
Port wine
Dissolves browned pan residue into the gravy and adds sweetness and depth of flavor.

The step that matters

Frying the steak over high heat until browned. High heat drives the Maillard reaction, which browns the surface and builds savory flavor. Too little heat steams the steak gray and dull, and overcrowding the pan has the same effect.

“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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