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Steaks From Cold Boast Pork

Slices of roast pork seasoned with cayenne pepper, coarse sea salt, and pulverized sage, broiled and basted with butter, served with apple or cranberry sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pepper and sage match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 5,388 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Steaks From Cold Boast Pork

Ingredients

Directions

Prepare

  1. Cut slices from the leg of cold roast pork.

  2. Season with cayenne pepper, coarse sea salt, and pulverized sage.

Broil and serve

  1. Broil the slices until thoroughly hot, basting with butter while broiling.

  2. Serve with apple sauce or cranberry sauce.

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 + sagetop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Sage + appletop 10% of all pairs
    Smell alikemoderate
    Cooked together755 recipes

    Shared aroma: 2-hexenal (green, leafy).

  3. Pork + sagetop 12% of all pairs
    Smell alikemoderate
    Cooked together2,527 recipes

    Shared aroma: 2-hexenal (green, leafy).

  4. Pork + appletop 13% of all pairs
    Smell alikemoderate
    Cooked together1,581 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

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

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

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

What each ingredient does

Cold roast pork
Provides the meat that is reheated and served as the main dish.
Butter
Adds fat and richness while basting, helping the surface brown and stay moist under the broiler.
Apple sauce or cranberry sauce
Adds sweetness and acidity that balance the savory, peppery pork.

The step that matters

Broil until thoroughly hot. Cold pork can dry out or toughen if it is heated too fast or too long under high heat. Basting with butter adds fat that keeps the surface moist while it warms through.

Swap the apple

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

  1. Lemonfits better
  2. Limefits better
  3. Applethe original
  4. Cherryfits about as well

Fit is the average pairing score against pork, pepper, sage, butter. 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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