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Steak a LA Parisienne

A steak topped with parsley butter, served with fried potatoes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Parsley and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 28,563 recipes. Both carry trans-2-hexenal, which smells green, leafy. The science ↓

Steak a LA Parisienne

Ingredients

Directions

Prepare

  1. Preheat your grill or skillet.

  2. Mix the minced parsley and butter together.

Cook and serve

  1. Place the parsley‑butter mixture on the steak.

  2. Cook the steak until done, allowing the butter to melt.

  3. Serve with fried potatoes.

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. Parsley + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

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

  2. Butter + fried potatotop 40% of all pairs
    Smell alikemoderate
    Cooked together0 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Parsley + fried potatotop 77% of all pairs
    Smell alikelow
    Cooked together0 recipes

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

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

What each ingredient does

Butter
Melts over the steak, adding richness and moisture to the meat's surface.
Parsley
Adds fresh, herbal aroma and a bright flavour that cuts through the butter.

The step that matters

Cook the steak until done, allowing the butter to melt. Cooking too fast can scorch the butter and parsley before the steak reaches the desired doneness. Moderate heat lets the butter melt into a smooth sauce while the meat cooks through evenly.

Swap the parsley

How well each one fits the dish's main ingredients (butter, fried potato):

  1. Capersfits about as well
  2. Parsleythe original
  3. Nutmegfits about as well
  4. Sagefits about as well

Fit is the average pairing score against butter, fried potato. 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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