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Steak Sauces

post #1 of 17
Thread Starter 

Most steak sauces call for butter.  There probably isn't an equal substitute, but for those who can't eat butter is there something else that would work?  I have duck fat, bacon fat, natural lard, and light olive oil.

 

Also, I have on hand shallots, demi-glace, and a good Brandy.  Anyone used this combination for a steak sauce (not fillet)?

 

Thanks.

post #2 of 17

Duck fat might be too strong for you - think duck flavored steak. Bacon fat would taste, good - everything is good with bacon.Lard or olive oil would be neutral.

 

If you - Deglaze the pan with brandy, soften the shallots a little as some of the alcohol cooks off, then adding some demi then reducing to the right consistency - that's a pretty fine sauce right there.

 

Just a note (in case you don't know), the classic recipe for demi-glace contains butter. If you used a slurry to make a custom demi that could work.

post #3 of 17

IveyLeaguer, you can't eat butter, does this also mean no dairy? Side note is that you can use oil (olive, walnut, canola etc) in place of butter even in sauces such as bernaise which is then called Tyrolienne.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #4 of 17

If someone can't eat butter then why are they eating steak?

"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 #5 of 17

IveyLeaguer -

 

How about trying James Beard's recipe for Steak Mirabeau, using a neutral oil instead of butter. It's a porterhouse or strip steak broiled, then topped with anchovies mashed and lightly sauteed in (butter) and sliced green olives.

 

By the way, which Ivey League are you associated with?

 

Mike

travelling gourmand
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travelling gourmand
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post #6 of 17
Quote:
Originally Posted by Koukouvagia View Post
 

If someone can't eat butter then why are they eating steak?


Lactose intolerance could be one reason and it certainly wouldn't exclude a person from eating steak.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #7 of 17
Thread Starter 
Quote:
Originally Posted by cheflayne View Post
 

IveyLeaguer, you can't eat butter, does this also mean no dairy? Side note is that you can use oil (olive, walnut, canola etc) in place of butter even in sauces such as bernaise which is then called Tyrolienne.

 

No, butter is the only thing I can't eat, thankfully.  And thanks for the tip.

~~~

post #8 of 17
Thread Starter 
Quote:
Originally Posted by CSchley View Post
 

Duck fat might be too strong for you - think duck flavored steak. Bacon fat would taste, good - everything is good with bacon.Lard or olive oil would be neutral.

 

If you - Deglaze the pan with brandy, soften the shallots a little as some of the alcohol cooks off, then adding some demi then reducing to the right consistency - that's a pretty fine sauce right there.

 

Just a note (in case you don't know), the classic recipe for demi-glace contains butter. If you used a slurry to make a custom demi that could work.

 

Thanks.  I'll give that a try ...

~~~ 

post #9 of 17
Thread Starter 
Quote:
Originally Posted by MikeLM View Post
 

IveyLeaguer -

 

How about trying James Beard's recipe for Steak Mirabeau, using a neutral oil instead of butter. It's a porterhouse or strip steak broiled, then topped with anchovies mashed and lightly sauteed in (butter) and sliced green olives.

 

By the way, which Ivey League are you associated with?

 

Mike

 

Thanks, Mike.  No universities.  It's the Ivey League of my family.  :)      

post #10 of 17
Thread Starter 
Quote:
Originally Posted by cheflayne View Post
 


Lactose intolerance could be one reason and it certainly wouldn't exclude a person from eating steak.

 

It's a sensitivity, almost an allergy.  Nobody's ever understood it, because it's only butter (margarine is worse) and it's been all my life.  The bottom line is, if I detect it at all, I get sick.  Thankfully, there are no other sensitivities or allergies.

 

But it certainly has complicated my education on how to do REAL things in the kitchen.  But I'll get there, thanks to you guys.

~~~

post #11 of 17

How about substituting truffle oil for butter.  It tastes like butter and tastes GREAT but it's a bit on the 'spensive side.    ....or at least some mushrooms that have slow simmered in truffle oil for awhile.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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post #12 of 17

Ivey-

 

I'm really glad to hear that.  The picture of an Ivy grad who didn't know how to spell it was pretty disturbing. :p

 

Koko' -

 

Sounds good, but I'm put off because I've read most truffle oils (if not all ) are synthetic. All the ones I could check at Whole Foods, were, anyhow.

 

Mike

travelling gourmand
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post #13 of 17

Here is a recipe to try. For the manufacturing cream, heavy whipping cream will work fine. For the beef stock you can sub chicken stock or you can use demi but if doing so reduce the amount to probably 1 tablespoon. Oil doesn't have to be olive, could be hazelnut, walnut, peanut or even canola.

 

Pepper Steak Sauce

 

Weight or Volume                                                                  Ingredients

¼ teaspoon                                                                           garlic, finely chopped

4 tablespoons                                                                        brandy

½ ounce                                                                                 cream cheese

2 teaspoons                                                                           whole grain mustard

4 teaspoons                                                                           balsamic vinegar

2 teaspoons                                                                           soy sauce

1 teaspoon                                                                             worcestershire sauce

4 tablespoons                                                                         beef stock

½ cup                                                                                     manufacturing cream

to taste                                                                                   salt

to taste                                                                                   black pepper

1 teaspoon                                                                             extra virgin olive oil

 

Procedure:

Saute garlic lightly. Deglaze with brandy. Add cream cheese, mustard, vinegar, soy, Worcestershire, stock, and cream. Bring to a boil. Reduce heat to a simmer and reduce sauce until thickened. Remove from heat and while still warm, adjust seasoning with salt and pepper. Whisk in oil and serve immediately.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #14 of 17
Quote:
Originally Posted by MikeLM View Post
 

Ivey-

 

I'm really glad to hear that.  The picture of an Ivy grad who didn't know how to spell it was pretty disturbing. :p

 

Koko' -

 

Sounds good, but I'm put off because I've read most truffle oils (if not all ) are synthetic. All the ones I could check at Whole Foods, were, anyhow.

 

Mike


I think that you'll need the look elsewhere for the real stuff.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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post #15 of 17
Thread Starter 
Quote:
Originally Posted by kokopuffs View Post
 

How about substituting truffle oil for butter.  It tastes like butter and tastes GREAT but it's a bit on the 'spensive side.    ....or at least some mushrooms that have slow simmered in truffle oil for awhile.

 

Koko .. how 'bout them Waycross Bulldogs!!  Guess they are still around.  Waycross had some teams back in the '60's when I played against one of them.

 

Truffle Oil is a great idea.  But you won't believe it, I can eat it fine, but just don't LIKE truffles.  Don't know why.  Could be, like you guys said, I've never had the real thing, only the synthetic.  Thanks for the suggestion, though.   

post #16 of 17
Thread Starter 
Quote:
Originally Posted by cheflayne View Post
 

Here is a recipe to try. For the manufacturing cream, heavy whipping cream will work fine. For the beef stock you can sub chicken stock or you can use demi but if doing so reduce the amount to probably 1 tablespoon. Oil doesn't have to be olive, could be hazelnut, walnut, peanut or even canola.

 

Pepper Steak Sauce

 

Weight or Volume                                                                  Ingredients

¼ teaspoon                                                                           garlic, finely chopped

4 tablespoons                                                                        brandy

½ ounce                                                                                 cream cheese

2 teaspoons                                                                           whole grain mustard

4 teaspoons                                                                           balsamic vinegar

2 teaspoons                                                                           soy sauce

1 teaspoon                                                                             worcestershire sauce

4 tablespoons                                                                         beef stock

½ cup                                                                                     manufacturing cream

to taste                                                                                   salt

to taste                                                                                   black pepper

1 teaspoon                                                                             extra virgin olive oil

 

Procedure:

Saute garlic lightly. Deglaze with brandy. Add cream cheese, mustard, vinegar, soy, Worcestershire, stock, and cream. Bring to a boil. Reduce heat to a simmer and reduce sauce until thickened. Remove from heat and while still warm, adjust seasoning with salt and pepper. Whisk in oil and serve immediately.

 

Geez, that looks great!

~~~ 

post #17 of 17
Quote:
Originally Posted by IveyLeaguer View Post
 

 

Koko .. how 'bout them Waycross Bulldogs!!  Guess they are still around.  Waycross had some teams back in the '60's when I played against one of them.

 

Truffle Oil is a great idea.  But you won't believe it, I can eat it fine, but just don't LIKE truffles.  Don't know why.  Could be, like you guys said, I've never had the real thing, only the synthetic.  Thanks for the suggestion, though.   

IveyLeaguer,                     :D     Nowadays it's actually the Waycross Gators and the Bulldogs are, I think, at UG Athens.  ;)

As to a butter substitute, I've tasted some really expensive evoo's that tasted like butter.  You could certainly give them a try!

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
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