Favorite steak topping? | Page 4 | TigerDroppings.com
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Nick Papa Georgio
Georgetown Fan
NYC
Member since Mar 2009
4563 posts

re: Favorite steak topping?



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PanhandleDawg
Mississippi St. Fan
Navarre, FL
Member since Mar 2011
3485 posts

re: Favorite steak topping?
Sliced baby portabella mushrooms reduced down in cabernet or merlot and heavy cream. Damn it's good put on that strip right after it comes off the grill.



Mr Mom
LSU Fan
Baton Rouge
Member since May 2012
462 posts

re: Favorite steak topping?
I usually just go the salt and pepper route or maybe Tony's if I want a little zing. I do like to do a fillet or strip au poivre from time to time. I also like to marinate flank steaks in a good spicy chimichurri.


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redfish99
LSU Fan
B.R.
Member since Aug 2007
5827 posts

re: Favorite steak topping?
Béarnaise with a med 12oz. Filet......


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LSUAlum2001
LSU Fan
Tier BP
Member since Aug 2003
30870 posts

re: Favorite steak topping?
Bernaise..


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Ortho Reb
Ole Miss Fan
New Orleans, LA
Member since Dec 2011
9465 posts

re: Favorite steak topping?
quote:

Sauteed mushrooms and onions


FIFY!



JL
LSU Fan
Member since Aug 2006
2342 posts

re: Favorite steak topping?
Bone marrow from pappa's steakhouse FTW.


sawfiddle
Alabama Fan
New Hope, Alabama
Member since Aug 2008
5232 posts

re: Favorite steak topping?
Crisp pork belly with caramelized onions

or

Fried chicken liver and pepper gravy


RRH
Arkansas Fan
Member since Apr 2012
19 posts

re: Favorite steak topping?
Blue cheese with crawfish cream sauce on the side.


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joeleblanc
Member since Jan 2012
1219 posts

re: Favorite steak topping?
a cream reduction sauce made from the drippings of a 8oz. ribeye, flash cooked for 1.5 minutes on each side on high, in a high quality, copper clad bottomed pan. The cream reduction sauce contains about 1/2 cup of Knob Creek bourbon which is used to make a sauce, then cream added which is reduced. Drizzled onto the steak which has first been lightly powdered with real blue cheese. Oh , and lots of fresh black pepper

Basicly a steak au poivre using bourbon instead of cognac/brandy.


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