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Your 2 Favorite sauces for...

post #1 of 27
Thread Starter 

What is your favorite 2 sauces for steak, and why?

post #2 of 27

Your 2 Favorite sauces for...

a mix of dark soy, mirin, olive oil, salt and pepper...marinate, grill. adds a great depth to the flavor of beef.

 

homemade bbq sauce....cause it's bbq saucebiggrin.gif

 

 

 

"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #3 of 27
Usually just the salt, pepper and garlic and the pan juices after it gets seared, sometimes made into a reduction with some stock, or wine, a few more aromatics, butter and mushrooms may also be involved. It is simple and really tasty.

Or bearnaise. It is not so simple, and really tasty.

In general I sauce steak lightly, let the meat do the talking.

mjb.
Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #4 of 27

Which "steak"?

  • Porterhouse
  • T-bone
  • Rib-eye
  • Sirloin
  • Flatiron
  • Round Steak
  • Tenderloin
  • Tri-tip (though I prefer it cooked whole, rather than cut up)
  • Chuck

 

Hm, did I forget any?

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #5 of 27

Hi Arinjunk & Welcome to Cheftalk :)

 

My #1 sauce would be a cream, pepper and brandy sauce.  It compliments a rare seared sauce very nicely.

 

#2 Sour cream and mushroom.  Both have nice deep, rich nice flavours.

 

I match these with rib-eye, porterhouse, rump or T-bone.  Fillet is just way out of the budget here.  Plus it lacks flavour.  Any other steak I tend to use for oriental stir fry.  With all the associated aromatics, like garlic, ginger, onion, and other items.  Finished off with Hoi-Sin sauce or a dash of sesame oil, maybe oyster sauce.

 

The tougher less expensive cuts go into a stew or curry.

 

Oh no.  Hungry now!

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Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #6 of 27
Quote:
Originally Posted by arinjunk View Post

What is your favorite 2 sauces for steak, and why?



I can understand something like au Poivre or Diane, or London Broil, or even a Teriyaki as proper preparations of the meat but, to me, a steak is flavorful enough that it can sit on its' own without a sauce.

post #7 of 27

No sauce for me ,maybe some A1 on side at my discretion.. I want flavor and texture and feel of steak.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #8 of 27

I was thinking tri-tip from the "got beef" thread. otherwise I want au jus for my prime rib and salt and pepper for my grilled t-bone or new york strip.....maybe some sauteed mushrooms.

"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #9 of 27

My favorites

 

1. No sauce at all. Good steak doesn't need one.

 

2. compound butter, garlic, chives, pepper.

post #10 of 27

for me the steak is a conduit for the sauces.....

mushroom...porcini works well, though morel or trumpet work....bourbon, optional stock, fresh and dried shrooms, possibly a bit of herbage...thyme, rosemary....finished with cracked pepper and butter.

 

onions....lots of sauted shallots, onions, scallions....

 

prime rib...absolutely sour cream/horseradish  side of shroom goo too please......

 

sometimes BBQ sauce works well, especially for a grilled steak...on the side please for dippage

 

Blue....for cold steak sandwiches/salad

 

Total heritic, but not adverse to admitting it.

cooking with all your senses.....
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cooking with all your senses.....
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post #11 of 27

Crème fraiche mixed in the pan w/ the steak fond and black truffle oil.

 

A-1 on a flame-broiled Sirloin

Do or Do not - There is no Try. - Yoda
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Do or Do not - There is no Try. - Yoda
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post #12 of 27

1) I love Pan seared filet with Goat cheese broiled on steaks for last two minutes of cooking and topped with Balsamic reduction sauce. I love this because its very simple, its beyond restaurant quality, and have made it so many times that I know it is good. Its a meal suited well for a elegant dinner party and doesn't keep you in the kitchen for very long. 

 

2) A good Au Poive sauce is an absolute favorite of mine because I love when the peppercorns burst in my mouth and the creaminess just melts over the meat without over powering the flavor of the meat. Its the perfect compliment to a nice cut of filet. 

post #13 of 27

1) Herb butter

2) Mushroom-port reduction

 

As an aside, my wife and I just got back from our honeymoon in New York, and while we were there, we had the chance to dine at Peter Luger in Brooklyn. The steak sauce served there is unlike anything I've had before. Imagine a mixture of barbecue sauce and cocktail sauce, that's what it is. Much sweeter and with the addition of horseradish. It was a good sauce, but had no business being served with steak, IYAM. However, the steak itself was pure heaven on a plate.

"We make our food; thereafter, our food makes us." - Winston Churchill (with a slight modification)
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"We make our food; thereafter, our food makes us." - Winston Churchill (with a slight modification)
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post #14 of 27
Another tasty option with any sort of grilled beef is a chimichurri sauce - basically olive oil, minced garlic and fresh green herb like parsley or cilantro, depending on your preferences in that area. Maybe some dried chili flakes or fresh jalapeno bits or ...

mjb.
Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #15 of 27

- First; My very favorite; béarnaise!

 

- Second; beurre Maître d'Hôtel...  Not really a sauce, it's simply herb butter made from butter, softened at roomtemperature, chopped parcely, crushed and chopped clove of garlic, some lemonjuice and s&p. Roll in plasticfoil, put in fridge. Cut a slice off and put on your steak. Absolutely delicious, a must with BBQ, also on lamb and baked potato! Put some extra slices of butter on the table in a bowl of water with icecubes to prevent them from melting and sticking together.

Beurre maitre d'hotel.jpg

post #16 of 27

Yeah bearnaise.  :)

post #17 of 27

 

Béarnaise (and its variations like Foyot).

 

and

 

Bordelaise

 

Why? Because meat loves them, and I respect my meat. (They also go well with some fish and fowl, making them multi-tasking sauces like Maître d').

post #18 of 27

The best treatment I've ever had to a grilled or broiled steak was a slice of compound butter flavored with brined green peppercorns, bleu cheese, garlic and minced scallion.

 

I also like a mound of caramelized onions glazed with red wine. Yum. 

 

Maybe that's dinner tonight, but I guess I'll have to shovel a path through the ice and snow to the grill. Well worth it though.

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post #19 of 27

None and none, I let the quality beef I buy do the talking. Grass fed purchased from the farm(I get to go there and pick the cow) processed at a local butcher after aging 2 weeks.

post #20 of 27
Quote:
Originally Posted by MaryB View Post

None and none, I let the quality beef I buy do the talking. Grass fed purchased from the farm(I get to go there and pick the cow) processed at a local butcher after aging 2 weeks.


Who slaughters the cow, is it legal for the farmer to do it since the meat is yours, not for retail. Mind if I ask what the costs are?  

 

post #21 of 27

Butter...honestly what doesn't taste good with butter...*thinking*... nothing.

But i agree with a few posters above. if you have good beef, sauce is not necessary.

post #22 of 27

I don't like too much sauce on my steak, if the steak is good it doesn't need anything at all.  Although a well made bernaise is nice sometimes.  Otherwise just a pat of herbed butter is more than enough.

 

For prime rib it's au jus all the way!  And mashed potatoes, mix the potatoes with the au jus, combine with a bite of meat and it's heaven.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #23 of 27

Tri tip is great marinated in soy and red wine with lots of onions and garlic than grilled over wood!  No sauce needed.

post #24 of 27

Local USDA inspected butcher shop does the butchering. My price this year with cutting and wrapping was $2.60 a pound. The steers are raised to about 800 pounds before slaughter.

post #25 of 27

I love it with gravy or just plain with salt, pepper and lemon. :)

post #26 of 27

Rump steak frites with a dollop of Bearnaise on the side, a big glass of cheap red and i'm as happy as i'm ever gonna be! 

post #27 of 27

I was just offered half a cow(big cow) for $800.  Regular size is about $500.  About $2.00 a pound.  We have always bought meat this way, although I don't go pick the cow.  

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