Aces High Bulletin Board
General Forums => The O' Club => Topic started by: Furball on June 25, 2004, 02:07:37 PM
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being british and all, i know i suck when it comes to food, i also know that there are a lot of very good chefs on here... anyone have any easy to prepare sauces that go well with steak?
thankyou in advance :)
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Originally posted by Furball
sauces that go well with steak?
I don't believe that such a thing exists.
-Sik
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horseradish, plain and hot.
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Originally posted by capt. apathy
horseradish, plain and hot.
Ooooh, I stand corrected.
-Sik
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Ketchup?
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Good beef steak really needs no sauce.
Usually I just grill them, with a kiss of salt and pepper.
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Depends on the cut of steak. The only thing I put on a ribeye is a sprinkle of salt. With a less savory cut like a sirloin or a t-bone I might use a bit of A1.
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Furball ... A1 sauce is similar to HP sauce. I like it.
Generous amount of salt and garlic pepper applied to a GOOD steak before grillin' is all that it should need.
I could take my mother to the fanciest joint around and she could order the finest steak on the menu and will ask ... "Can I have some ketchup please ?" ... shudder !!!
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I say little on this board considering the time I've been reading it, but I'm forced to sound off here.
In no way shape or form is A1 sauce comparable to the best sauce on the planet, HP, complete with her Majesty's seal of approval.
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Worchestershire (sp?) is my favorite by far. I like a good steak with a little montreal steak seasoning rubbed on about 30 mins before grilling, then worchestershire sauce just before easting it.
Yummy!
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The simplest and perhaps the better sauce I know :
50 cl cream (40% fator more)
150g Roquefort
Put the cream in a pan (middle fire it should NOT boil) put the Roquefort cut in little ,bit turn during about 15 minutes.
Put on your steack (no need of salt or pepper).
now if you're courageous you can make an "aligot" to serve with and you will have the food of the gods :p
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Well, most steak can use some sort of sauce. The trick is to get a sauce that complements the flavor and not one that kills it. Sugar is often the ingredient in many commercial sauces; even in fancy restaurants you'll run into sauces with lots of sugar. Sugar "Tastes good" and masks flavors. So ketchup (basically tomatoes rendered to acid, vinegar, and sugar) is handy for obscuring flavor.
But ketchup isnt' all bad for all things. Acids balanced against fats can be tasty (hence french fries w/ ketchup).
Alternatively, Straffo's sauce is great for a tenderloin or low-fat cut.
For something with full flavor (and marbling), you'd probably want to avoid the sauce. Depending on the amount of fat, you'll want to consider a marinade -- acids to break down proteins, and flavor to be deposited on the fat.
Marinades on quality steaks should only be attempted with lots of experience, and you should be conservative. If you marinade too long (and how long is too long depends on the piece of meat and the marbling), it becomes mushy and effectively ruined. (now in the US, much of the pork sold in supermarkets is "premarinaded" in a flavorless acid, giving it the mushiness without the flavor).
Whatever you do, don't get too complicated. Keep the ingredient count low.
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A good bit of salt and fresh ground pepper mixed into a virgin olive oil and rubbed into the steak is all I do. I do this about 4 hours before grilling the steaks.
I also like to drop the steak on the grill right out of the butchers packaging and just add a little fresh ground pepper as it cooks.
I do this regardless of the cut of the meat.
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Kosher salt and fresh cracked pepper... the thicker the steak the more you use. The salt needs to be kosher to help create a crust.
Grill the puppy rare.
Now get some barbed wire and concertina to string around your plate in case some dam sauce gets close.
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Man, I'm gettin' hungry. :D
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Sweet Baby Ray's Honey BBQ + a few spoon fulls of butter in a bowl, microwave for 40-50 secs stir together and spread it over the steak as it cooks.
Yummy :D
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Originally posted by Gman
I say little on this board considering the time I've been reading it, but I'm forced to sound off here.
In no way shape or form is A1 sauce comparable to the best sauce on the planet, HP, complete with her Majesty's seal of approval.
Love HP on my chips !!!
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Caramelize long thin chopped white onions in salted butter, add a shot of Anchovy Sauce.
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Coleman's English Mustard!!! :) I love tons of that on my juicy steak! :) Forget the namby pamby French or American mustards, gotta go for the hot English mustard!
(http://www.bluethistle.com.au/uploads/images/thm_condiments_71093.jpg)
Brandy cream sauce is nice too!
See http://www.bettycrocker.com/recipes/recipe.asp?rid=45084 and http://www.cooks.com/rec/search/0,1-0,peppercorn_steak_sauce,FF.html
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As a marinade I use Worcesteshire Sauce, A1, and Garlic Pepper shake. Perferate the steak a few times with a fork. Put all ingredients together in a pan, mix it up good. Place steak in the pan, leave in fridge covered for 4 hours. Flip it, leave it in for two hours. Grill it. This I usually use on lower grade cuts. For higher grade cuts like Rib Eye, NY Strip, and T-Bone I sprinkle salt and fresh ground peppercorn, and enough Filippo Berio ExtraVirigin Olive Oil on the steak to give it a nice shine. Grill for about 3 minutes on both sides, depending on the thickness of the cut.
-SW
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sirloins........Peppercorn Brandy cream sauce
if shaved grilled skirt steak..with chiplote compound butter
filet mignon....cabernet demi glace
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damn this thread is making me hungry, thanks guys - keep em comin!
waiting for the skuzzy to pipe in soon :)
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Only one sauce to go with a good steak...
(http://www.sardinemedia.com/images/pics/whiskey.jpg)
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It will end like the old "how to cook a Turkey" joke :D
Call interpol !!! I've spotted a criminal !!!
Originally posted by GreenCloud
filet mignon....cabernet demi glace
Except if you are speaking of a demi-glace as "fond de sauce" and not of of the wine ,in this case you can do a "Sauce bordelaise" but you will need to add some challots, thym and other ingredient I don't know the translation in English :)
Plus you need about 5 hour to make a correct "fond de veau" ...
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For off the shelf, A1 is great. Personally, I marinate in Italian Salad Dressing 3-4 hours before grilling. I add a sprinkle of salt and pepper while grilling. I love to grill a butter stuffed sweet white onion wrapped in foil alongside.
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For a tropical flavor take grapefruit juice, orange juice, both by squeezing the fruit not from concentrate in equal parts, a dash of vinegar, salt to taste, garlic to taste, onions, oregano. marinate the steaks in this overnight. If you don't like it I'll buy you new steaks. The meat will have a delightful taste and it will melt in your mouth.
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BTW, anyone coming to the Con that wants to try the best steak in Texas I will be glad to show you. William's Ranch House, a small family owned restaurant that's been there as long as I can remember. It's in Ft. Worth on Jacksboro Highway. Look for the windmill. I dare anyone who's eaten there to name a better steakhouse.
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Blood
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Originally posted by rpm371
BTW, anyone coming to the Con that wants to try the best steak in Texas I will be glad to show you. William's Ranch House, a small family owned restaurant that's been there as long as I can remember. It's in Ft. Worth on Jacksboro Highway. Look for the windmill. I dare anyone who's eaten there to name a better steakhouse.
I've heard of that place. :)
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Originally posted by rpm371
BTW, anyone coming to the Con that wants to try the best steak in Texas I will be glad to show you. William's Ranch House, a small family owned restaurant that's been there as long as I can remember. It's in Ft. Worth on Jacksboro Highway. Look for the windmill. I dare anyone who's eaten there to name a better steakhouse.
I have never been there but that is a big claim. Anyone ever been to Gretner's on U.S. 1 in Pinecrest, Florida or to Shula's in Miami Lakes, Florida? Mighty fine steak houses both. The best steaks I've ever eaten were in Argentina.
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Originally posted by Gman
I say little on this board considering the time I've been reading it, but I'm forced to sound off here.
In no way shape or form is A1 sauce comparable to the best sauce on the planet, HP, complete with her Majesty's seal of approval.
I whole heartedly agree. I put the house on everything from ham sandwiches to a good steak.
Next time im in cowtown steaks on me Gman
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Originally posted by capt. apathy
horseradish, plain and hot.
I second that!
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I am with the "no sauce" is the best guys.
For a good steak, all I add is some season salt and toss it on the grill.
Now for the Blasphemy.
Tonight I cooked up a couple fine Rib Eyes on the grill. Brought them in, the wife used ketchup on hers. I still shudder thinking about it. She was raised all wrong and I have been trying to straighten her out ever since I married her. :D
If a steak isn't good enough to eat without a sauce to hide the flavor, don't eat it!
dago
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My children put catsup on everything, even steak.
I find that the catsup on my daughter's steak doesn't affect the taste of mine at all.
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A1 rules. Never had HD.
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This is a good sauce: HP Sauce
anyone tried this?
(also excellent with pork chops)
(http://www.ukar.org/z/z004b.gif)
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nothing like a juicy steak, medium rare with and A1 sauce.
(http://turbomirage.phpwebhosting.com/pics/misc/homer_drool.gif)
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Mushrooms and onions in white wine and butter with garlic salt. Sauted and placed on top.
Take melted butter and bourbon, pour over the steak and leave in the fridge for a few hours before cooking. BTW, bring a lot of water with you when you grill it. This makes big fire. :)
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I'll agree that a good steak naked is just fine but one crowd pleaser I have used for a while is a mushroom ragout that goes like this..
Sear up the steaks and let them rest. Add in some olive oil and butter and toss in a bunch of mushrooms sliced thin. Let them brown up a touch and then add chicken broth, port wine, a touch of majoram and let it reduce down 50 percent. Add cream to smooth it all out and you have a fine sauce that does not smother even the best of steaks. I'll give more specific directions for those who would like to try it .
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I am going to go out on the dangerous limb here and point out that beefsteak around the world is not always the same.
What some folks think of as a "good steak" would be stew meat in other places.
So, I guess sometimes there is a place for "steak sauce".
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The Brits invented my favorite; Lea & Perrys Worcestershire sauce.
Even though a good steak doen't need anything really, I LOVE this stuff drenched all over my steaks. I grill steaks about every weekend when I'm not travelling. yummy!
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Originally posted by NUKE
The Brits invented my favorite; Lea & Perrys Worcestershire sauce.
Even though a good steak doen't need anything really, I LOVE this stuff drenched all over my steaks. I grill steaks about every weekend when I'm not travelling. yummy!
I forgot about that one...been around since 1791 ..
Lea & Perrins (http://www.lea-perrins.com/about/heritage.php)
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my bad, its Lea & Perrins, thanks xtoronto :)
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Anchovy Sauce-I love Lea & Perrins.
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Originally posted by rabbidrabbit
I'll agree that a good steak naked is just fine but one crowd pleaser I have used for a while is a mushroom ragout that goes like this..
Sear up the steaks and let them rest. Add in some olive oil and butter and toss in a bunch of mushrooms sliced thin. Let them brown up a touch and then add chicken broth, port wine, a touch of majoram and let it reduce down 50 percent. Add cream to smooth it all out and you have a fine sauce that does not smother even the best of steaks. I'll give more specific directions for those who would like to try it .
Post it
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get a nice prime rib (no bone) or rib eye roast
generously rub it with dijon mustard and cracked peper corns
roast it until medium rare. remove it from the roasting pan.
get a mixture of beef broth and red wine and deglaze the roasting pan
server the roast beef like a steak, cut thick and about 16 Oz. pour some juice from the pan over the steak.. hmmm heaven :)
oh for the baked tater, poor some of the juice in the potatoe before you top it with some sour cream...
damnit now i'm hungry!