Skip to main content
Main

Rolled Steak

Rolled steak coated with turkey dressing, butter, and egg, baked and served with brown gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Turkey and butter are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,592 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Rolled Steak

Oven, in the book's wordsA brisk oven

Ingredients

Directions

The book says “a brisk oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the steak

  1. Pound the round steak.

  2. Spread the turkey dressing over the steak.

  3. Sprinkle the steak with coarse sea salt, black pepper, and a few bits of butter.

  4. Lap the ends of the steak, roll it up tightly, and tie it.

  5. Spread bits of butter over the steak.

  6. Wash the steak with a beaten egg.

Bake and serve

  1. Place a little water in a baking pan.

  2. Elevate the steak so it does not touch the water.

  3. Bake in a brisk oven at 400°F (200°C) for 30 minutes, basting frequently.

  4. Make a brown gravy.

  5. Serve the steak hot.

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. Turkey + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together1,592 recipes

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

  2. Turkey + peppertop 15% of all pairs
    Smell alikemoderate
    Cooked together1,636 recipes

    Shared aroma: myristicin (spice, warm).

  3. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  5. Turkey + eggtop 31% of all pairs
    Smell alikelow
    Cooked together846 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Round steak
Forms the main body of the dish, and rolling it around the filling holds it together as it cooks.
Dressing
Adds a moist, savoury filling that flavours the steak from inside as it bakes.
Butter
Adds fat that enriches the meat and helps the surface brown as it bakes.
Egg
Brushed on as a wash, it helps the outside set and take on a golden colour in the oven.

The step that matters

Elevate the steak so it does not touch the water. If the bottom of the rolled steak sits in the water, it will steam and soften instead of browning in the dry heat of the oven. Keeping it raised lets the surrounding oven air brown the outside while the water adds some moisture to the pan.

“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.

You might also like

Turkey SoupTurkey Soup71 recipesTurkey StuffingTurkey Stuffing26 recipesTurkey DressingTurkey Dressing24 recipesTurkey PattiesTurkey Patties12 recipes