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Started By
Message
Recommendation for a steak sauce
Posted on 4/15/14 at 10:12 am
Posted on 4/15/14 at 10:12 am
Back in the day it seemed like A-1 and Heinz 57 were the only things on the grocery shelf and I didn't like either one. Now there are lots of choices but I don't want to test all of them.
If I've got a really nice cut and it comes out juicy I wouldn't use a sauce but sometimes it comes out a little over done and bland. That's when I'd like to use a steak sauce.
Taste preferences are onion, garlic and pepper. Not too keen on vinegar.
TIA.
If I've got a really nice cut and it comes out juicy I wouldn't use a sauce but sometimes it comes out a little over done and bland. That's when I'd like to use a steak sauce.
Taste preferences are onion, garlic and pepper. Not too keen on vinegar.
TIA.
8
Posted on 4/15/14 at 10:17 am to Zach
quote:
Taste preferences are onion, garlic and pepper
Add some mushrooms and deglaze with maybe a red wine or something of your choosing
Posted on 4/15/14 at 10:17 am to Zach
Chimichurri is always a good option. Parsley, olive oil, garlic, cumin, black and red pepper, and red wine vinegar (though you can skip that if your preference is no vinegar).
Posted on 4/15/14 at 10:20 am to BottomlandBrew
Second that
Posted on 4/15/14 at 10:20 am to BottomlandBrew
Oooh, I really love the smell of cumin/cimino. Can I find Chimichurri at most big chain supermarkets or do you have to go to a specialty market?
Posted on 4/15/14 at 10:24 am to Zach
I've never bought it. I always make it. I have a parsley plant that needs to be kept in check, so I make it quite often.
Posted on 4/15/14 at 10:25 am to BottomlandBrew
quote:
Chimichurri
Great suggestion.
Posted on 4/15/14 at 10:26 am to Zach
Well, you won't like this one, but a brown butter sauce with some parsley thrown in to fry it a bit is quite good as is a blue cheese butter with a little cayenne and chives.
Posted on 4/15/14 at 10:32 am to Gris Gris
Hell, I didn't know you could buy brown butter.
Posted on 4/15/14 at 10:33 am to Gris Gris
quote:
a blue cheese butter with a little cayenne and chives.
dear god yes
also I think a marinated flank w/ a horseradish cream sauce is pretty damn good. sauce = sour cream, horseradish, green onion, touch of sherry
Posted on 4/15/14 at 11:50 am to Rohan2Reed
Peppercorn sauce
If you wanted a good bottled steak sauce.
They quit making it years ago..
Lea & Perrins Sweet & Spicy steak sauce
If you wanted a good bottled steak sauce.
They quit making it years ago..
Lea & Perrins Sweet & Spicy steak sauce
Posted on 4/15/14 at 11:56 am to Zach
look up a recipe for steak butter online, that is what should go on steaks.
Posted on 4/15/14 at 12:06 pm to brgfather129
I started making this chimichurri a few months ago with my steaks. Its friggin awesome with a medium rare steak
LINK
LINK
Posted on 4/15/14 at 12:25 pm to Zach
quote:
Hell, I didn't know you could buy brown butter.
You cook, Zach. You can make it. Just put it on the stove on a moderate temp and watch it while it slowly turns golden. It's not difficult. You can do it in the oven as well. Just keep an eye on it.
Posted on 4/15/14 at 12:42 pm to Gris Gris
Try a brown butter buerre blanc on roasted flounder(I used to do it on dover sole) it is some good.
Posted on 4/15/14 at 12:58 pm to CITWTT
I bet some capers thrown in there would be really good.
Posted on 4/15/14 at 1:33 pm to Gris Gris
That is what makes buerre blanc so nice to make, there are so many ideas that can pass through your mind to make the sauce unique for the application.
Posted on 4/15/14 at 2:32 pm to Zach
I prefer Crystal or Lea&Perrin's steak sauces to the others.
Posted on 4/15/14 at 4:23 pm to Zach
I too was going to recommend chimichurri.
Posted on 4/15/14 at 4:29 pm to LSUPhreaK
I like Tiger Sauce every now and then, but I don't use any steak sauce most the time.
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