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Porter House Roast

A slow-roasted Porterhouse steak with a flour-based gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pepper and flour are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 50,459 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Porter House Roast

Ingredients

Directions

Braise

  1. Place the steak in a roasting pan or skillet with cold water.

  2. Season with salt and cover the pan.

  3. Baste the steak every 15 minutes.

  4. Cook slowly for 2 to 3 hours, adding water as needed.

Brown and bake

  1. Once browned, transfer the steak to the oven.

  2. Bake slowly until light brown, continuing to baste.

Make the gravy

  1. To make gravy, mix flour with a small amount of water.

  2. Cook the gravy mixture until done.

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 + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Porterhouse steak
Provides the main meat, which turns tender as slow cooking breaks down its connective tissue.
Flour
Thickens the gravy by swelling in the cooking liquid as it heats.

The step that matters

Cooking slowly for 2 to 3 hours with basting. Slow, moist heat breaks down tough connective tissue in a large cut, so rushing with high heat can leave the meat tough. Regular basting keeps the surface moist so it browns evenly instead of drying out.

“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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