Favorite steak topping? | Page 4 | TigerDroppings.com

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Nick Papa Georgio
Georgetown Fan
NYC
Member since Mar 2009
4500 posts
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re: Favorite steak topping?





This post was edited on 1/11 at 11:57 am


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PanhandleDawg
Mississippi St. Fan
Navarre, FL
Member since Mar 2011
3207 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.







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Mr Mom
LSU Fan
Baton Rouge
Member since May 2012
393 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
4871 posts

re: Favorite steak topping?


Béarnaise with a med 12oz. Filet......





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LSUAlum2001
LSU Fan
Tier BP
Member since Aug 2003
28310 posts

re: Favorite steak topping?


Bernaise..





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Ortho Reb
Ole Miss Fan
New Orleans, LA
Member since Dec 2011
9090 posts

re: Favorite steak topping?


quote:

Sauteed mushrooms and onions


FIFY!







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JL
LSU Fan
Member since Aug 2006
2323 posts

re: Favorite steak topping?


Bone marrow from pappa's steakhouse FTW.





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sawfiddle
Alabama Fan
New Hope, Alabama
Member since Aug 2008
5062 posts

re: Favorite steak topping?


Crisp pork belly with caramelized onions

or

Fried chicken liver and pepper gravy






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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
939 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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