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Dressed Steak

A steak rolled with crackers, baked with butter, salt, pepper, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and pepper 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 ↓

Dressed Steak

Ingredients

Directions

Prepare

  1. Tenderize the round steak by turning and beating it nicely.

  2. Spread a thin layer of butter over the steak.

  3. Season with coarse sea salt and black pepper.

  4. Spread a thick layer of rolled crackers on top.

Roll and bake

  1. Roll the steak tightly and place it in a baking pan with a little water.

  2. Baste the steak often while baking.

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. Butter + peppertop 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

Round steak
Lean cut that becomes tender when beaten and then cooked slowly while basted.
Butter
Adds fat and moisture to the surface, helping the crust brown and taste rich.
Rolled crackers
Form a crumb coating that adds crunch and browns during baking.

The step that matters

Roll the steak tightly and bake with water in the pan. A tight roll keeps the crumb coating in place during baking. The small amount of water in the pan keeps the environment moist so the meat does not dry out before it becomes tender.

“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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