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Broiled Steak a LA Shrewsbury

A broiled porter‑house steak served with sautéed mushrooms, butter, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Mushroom and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 12,525 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Broiled Steak a LA Shrewsbury

Ingredients

Directions

Prepare the mushrooms

  1. Peel the tops of the mushrooms, scrape the stalks, and cut them off about ½ inch from the top.

Broil

  1. Broil the porter‑house steak as directed.

  2. Lay the mushrooms upper‑side down on a hot broiler and broil for about 5 minutes until tender.

  3. Turn the mushrooms and broil longer on the upper side.

Baste and serve

  1. Soften some butter and baste the mushrooms with it.

  2. Dish the mushrooms around the beefsteak, pour more butter over them, and sprinkle with salt and pepper before serving.

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. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  2. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. 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

Porter-house steak
Provides the main cut of meat that is broiled and served as the centrepiece.
Mushrooms
Soften under the heat and absorb butter, adding moisture and savoury flavour alongside the steak.
Butter
Basting fat that carries flavour, adds richness, and helps the mushrooms brown and stay moist.

The step that matters

Turning the mushrooms and broiling the upper side. Mushrooms are mostly water, so they can dry out or scorch under direct heat. Starting gill-side down lets them cook through, and turning them lets the top brown without drying.

“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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