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Pork-steaks

Pork steaks seasoned with salt, pepper, and butter, then broiled until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Pork and butter are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 13,933 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Pork-steaks

Ingredients

Directions

Prepare and cook

  1. Cut pork into steaks of medium thickness.

  2. Beat the lean part with a broad knife.

  3. Season with pepper and broil, turning often.

Finish and serve

  1. When nearly done, add salt and rub with butter.

  2. Serve immediately after removing from heat.

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

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

  2. Pork + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

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

  3. Pepper + buttertop 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

Pork
Provides the meat that cooks through and browns under the broiler.
Butter
Adds richness and a glossy finish once rubbed onto the hot steaks.

The step that matters

Adding salt near the end of broiling. Salt drawn onto the surface early can draw out moisture, so adding it when nearly done keeps the surface seasoned and juicy rather than wet.

“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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