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Steak, Fried

A thick steak cooked in clarified fat, seasoned with pepper and lightly coated in flour, fried until firm.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Steak, Fried

Oven, in the book's wordsA gentle oven

Ingredients

Directions

Prepare

  1. Trim excess fat from the steak and add it to the frying fat.

  2. Season the steak with pepper and lightly coat it with flour.

Fry

  1. Heat the clarified fat in a frying pan until hot but not burnt.

  2. Fry the steak for about 1 minute on one side, then turn it over.

  3. Continue to cook, turning often, for 8 to 15 minutes until done.

  4. The steak is ready when the gravy clots on the surface and it feels firm to the touch.

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

Steak
Provides the meat that is browned and cooked through to tenderness and juiciness.
Clarified fat
Conducts heat evenly and fries the surface, adding richness and browning.
Flour
Light coating that helps the surface brown and crisp in the hot fat.

The step that matters

Heating the fat until hot but not burnt. Fat that is too hot scorches and turns bitter before the steak cooks through, while fat that is too cool soaks in and makes the crust greasy and pale.

“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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