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Started By
Message
re: Best sauce to compliment a steak
Posted on 12/23/25 at 2:49 pm to GeauxTigahs92
Posted on 12/23/25 at 2:49 pm to GeauxTigahs92
Ketchup
1
Posted on 12/23/25 at 2:51 pm to Sunnyvale
quote:
Ketchup
If you're going to eat a well-done steak, might as well do it up right.
Posted on 12/23/25 at 3:25 pm to xXLSUXx
quote:
Another vote for an au poivre. It's my go-to for leaner cuts like a NY Strip.
Yep, I cook steak once a week, and if I'm cooking a strip I will usually make an au poivre. If I'm cooking a ribeye, I usually skip on any sauces.
Posted on 12/23/25 at 6:09 pm to Professor Dawghair
quote:This sounds great and it seems like you really know how to cook.
I mix a very small amount of horseradish sauce, balsamic vinegar and a smidge of anchovy paste and put it on my plate while the steak is resting. Usually some juice collects under the steak while it's resting. When it's time to eat, I tilt the plate and mix that concoction into the steak juice.
I'm really talking about a small amount. No more than a teaspoon total. Maybe less. I just eyeball it.
The flavored juice becomes the "sauce" and it's delicious.
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