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Started By
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re: Favorite steak topping?
Posted on 1/11/13 at 11:56 am to Patrick O Rly
Posted on 1/11/13 at 11:56 am to Patrick O Rly
This post was edited on 1/11/13 at 11:57 am
0
Posted on 1/11/13 at 2:15 pm to Patrick O Rly
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.
Posted on 1/12/13 at 9:20 pm to PanhandleDawg
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.
Posted on 1/12/13 at 9:57 pm to Patrick O Rly
Béarnaise with a med 12oz. Filet......
Posted on 1/12/13 at 10:03 pm to Patrick O Rly
Bernaise..
Posted on 1/13/13 at 1:21 am to AlmaDawg
quote:
Sauteed mushrooms and onions
FIFY!
Posted on 1/13/13 at 5:23 am to Ortho Reb
Bone marrow from pappa's steakhouse FTW.
Posted on 1/13/13 at 8:34 am to JL
Crisp pork belly with caramelized onions
or
Fried chicken liver and pepper gravy
or
Fried chicken liver and pepper gravy
Posted on 1/13/13 at 9:54 am to sawfiddle
Blue cheese with crawfish cream sauce on the side.
Posted on 1/13/13 at 11:40 pm to KingRanch
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.
Basicly a steak au poivre using bourbon instead of cognac/brandy.
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