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re: Favorite steak topping?
Posted on 1/10/13 at 8:27 pm to Patrick O Rly
Posted on 1/10/13 at 8:27 pm to Patrick O Rly
Nothing. If I have to put anything on it, it reflects poorly on the chef and or the cut of meat.
Most of the steaks I eat are self prepared, so I use nothing
Most of the steaks I eat are self prepared, so I use nothing
Posted on 1/10/13 at 9:31 pm to Patrick O Rly
(no message)
This post was edited on 1/10/13 at 9:32 pm
Posted on 1/10/13 at 9:37 pm to Carson123987
Sauteed mushrooms and onions with a1.
Posted on 1/10/13 at 9:43 pm to Patrick O Rly
Most of the time, none.
But there are occasions when a good bernais, an au poivre or a chimichurri can be quite satisfying.
But there are occasions when a good bernais, an au poivre or a chimichurri can be quite satisfying.
Posted on 1/10/13 at 10:01 pm to OldTigahFot
Chimichuri
But I sub the parsley with chopped kalamata olives and Use balsamic vinegar. This sauce is great stuffed in pork loin also.
But I sub the parsley with chopped kalamata olives and Use balsamic vinegar. This sauce is great stuffed in pork loin also.
Posted on 1/10/13 at 11:14 pm to Patrick O Rly
quote:Smoked salt and black pepper. Nothing else.
Favorite steak topping?
I don't mind an occasional cabernet reduction sauce on a steak if I'm eating at a restaurant and they offer that, but I do that only for the variety. Why mess with perfection?
Posted on 1/10/13 at 11:22 pm to L.A.
Sometimes I like to make a sauté of garlic, bacon, mushrooms, and onion in olive oil and a couple hits of worchestire sauce. Add in a few red pepper flakes and so good
Posted on 1/11/13 at 12:53 am to Patrick O Rly
normally salt and pepper and someone who knows wtf they are doing is all that's needed for a good steak, however my dad's sauce that he makes is pretty good too, half a cup onion sauteed then some Worcestershire sauce a couple tablespoons of lemon juice and half a stick of butter and all is right in the world
Posted on 1/11/13 at 3:00 am to Patrick O Rly
God TD fricking sucks now
Posted on 1/11/13 at 3:21 am to L.A.
quote:I've had port wine reduction sauces, but never one from a cabernet. It was actually quite good as it also had porchini mushrooms to add an earthiness to the sauce.
I don't mind an occasional cabernet reduction sauce on a steak if I'm eating at a restaurant and they offer that, but I do that only for the variety.
Does Beef Wellington count as a topped steak? If so, then it gets my vote.
Posted on 1/11/13 at 4:39 am to Patrick O Rly
Crab
Bearnaise Sauce
Gorgonzola Sauce
I love a good sirloin, Bearnaise and fries. Delicious
you people getting all bothered by this
Bearnaise Sauce
Gorgonzola Sauce
I love a good sirloin, Bearnaise and fries. Delicious
you people getting all bothered by this
This post was edited on 1/11/13 at 4:41 am
Posted on 1/11/13 at 8:13 am to TexasTiger05
quote:
I love a good sirloin, Bearnaise and fries. Delicious
This, I seldom do sauces but when I do a good Bearnaise is the way to go...
Posted on 1/11/13 at 8:20 am to Patrick O Rly
I like mine with nothing on it.... but every now and then I love me some holandase sauce on it
Posted on 1/11/13 at 8:31 am to Patrick O Rly
2 tablespoons raspberry jam 2 tablespoons brown sugar 2 tablespoons Worcestershire sauce 2 tablespoons tomato sauce 2 tablespoons malt vinegar 5 drops hot pepper sauce salt and freshly ground black pepper to taste
this got really good reviews, i've never had it though.
this got really good reviews, i've never had it though.
Posted on 1/11/13 at 8:43 am to jmtigers
quote:
Chimichuri
But I sub the parsley with chopped kalamata olives and Use balsamic vinegar.
Got that recipe handy? I'd give that a shot...
Posted on 1/11/13 at 11:04 am to L.A.
quote:
Smoked salt
I love smoked salt. Used some last night when I roasted some pecans. Excellent.
My serious answer about steak toppings:
I don't care for seafood toppings on steak. On the side is fine.
I don't go for the "nothing on my steak" deal though I understand it. Sometimes, all I want is a little salt and pepper. Sometimes, I like a brown butter parsley sauce. Sometimes, I like a blue cheese butter pat on top. Blue cheese and beef are a great combo. On occasion, a little bearnaise floats my boat. Sometimes, I use Cavender's rather than salt and pepper. Depends on my mood and the eaters involved. Steaks have been served with various sauces and toppings for a gazillion years. If you like it that way, eat it that way.
Posted on 1/11/13 at 11:09 am to Patrick O Rly
The juices from the steak
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