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Started By
Message
re: Need sauce for ribeyes
Posted on 2/7/15 at 1:08 pm to Kingwood Tiger
Posted on 2/7/15 at 1:08 pm to Kingwood Tiger
My go-to steak sauce is a combination of salt and fresh-ground pepper.
1
Posted on 2/7/15 at 1:23 pm to Patrick_Bateman
Jeez we got some serious menstrual cycles here today. If the man wants a sauce to go with his steak than so what? Not like he's marinating them in salad dressing.
Red wine and shallot sauce for steak by Gordon Ramsay....cause you know he doesn't know jack shyt about cooking steak:
LINK
Here's another one...sauce Diane by Gordon Ramsay:
LINK
Red wine and shallot sauce for steak by Gordon Ramsay....cause you know he doesn't know jack shyt about cooking steak:
LINK
Here's another one...sauce Diane by Gordon Ramsay:
LINK
This post was edited on 2/7/15 at 1:27 pm
Posted on 2/7/15 at 1:26 pm to iAmBatman
quote:
Seriously though, why do you need a sauce for ribeyes
Because some ppl like it would be my guess. A-1 and Heinz 57 are in business for a reason.
Posted on 2/7/15 at 1:30 pm to Jax-Tiger
quote:
LINK
I bought that cookbook a year or so ago with intentions of trying that sauce and others. Just haven't gotten around to it.
Posted on 2/7/15 at 4:41 pm to Kingwood Tiger
I'm a fan of au poivre
Posted on 2/7/15 at 5:06 pm to Coater
Me too, Coater, and I haven't made it in years. Thanks for the reminder.
Posted on 2/7/15 at 5:12 pm to Jax-Tiger
quote:
I occasionally make a board sauce for my steaks. Here's a good one.
That looks fantastic. I'll have to keep that in mind for things like skirt steak.
Posted on 2/7/15 at 5:14 pm to tbrig3211
Not really a sauce because I think ribeyes need a sauce. Sauté onions in red wine with garlic. Then add shrooms at the end. Eat shad a side. Not sauce
Posted on 2/7/15 at 6:08 pm to iAmBatman
I generally prefer a salt/pepper seasoned steak, but every once in a while a sauce is good for a change of pace. A thick hollandaise with some smoked peppers is a good one. Sub sriracha for smoked peppers if you need to.
Posted on 2/7/15 at 7:48 pm to Kingwood Tiger
I'll second the Board Sauce and Au Poivre recs
Posted on 2/7/15 at 9:08 pm to Kingwood Tiger
Green peppercorn Demi glacé.
Posted on 2/12/15 at 5:39 pm to Kingwood Tiger
You might like this preparation. It makes me hungry. Filet mignon with porcini mushroom compound butter.
LINK /
LINK /
Posted on 2/12/15 at 5:46 pm to iAmBatman
quote:
Posted by iAmBatman
Seriously though, why do you need a sauce for ribeyes unless you bought shitty ones and you're trying to hide that?
Because they're his and he wants a sauce, bitch.
Posted on 2/12/15 at 5:50 pm to LSUballs
Ketchup.
Anybody mention ketchup yet?
Anybody mention ketchup yet?
Posted on 2/12/15 at 5:54 pm to BRgetthenet
Batman. Then he berated the guy for wanting a sauce and called his beef shitty. Gotta love the food board.
Posted on 2/12/15 at 7:04 pm to LSUballs
quote:
Batman. Then he berated the guy for wanting a sauce and called his beef shitty. Gotta love the food board.
Mrs. House calls it the snob board.
Edit: ketchup only goes on boiled ribeyes FWIW.
This post was edited on 2/12/15 at 7:07 pm
Posted on 2/12/15 at 7:06 pm to Coater
quote:
I'm a fan of au poivre
FTW. Au poivre is awesome.
Posted on 2/12/15 at 7:24 pm to TigerstuckinMS
I sautéed some mushrooms garlic and onions in butter and put it on top of my steak last night. Not really a sauce but it was a nice addition
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Posted on 2/12/15 at 7:33 pm to Kingwood Tiger
a good piece of meat should be left alone
Posted on 2/12/15 at 7:39 pm to zztop1234
Not if you like a sauce on it. It's not a rule. There are no rules.
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