I'll run with the idea that good Steak shouldn't need a sauce, but often I'll still have one, not to pour over the top though. In fact often I'll use the sauce on the potato/chips/veg options.
I used to always have Peppercorn, but recently I went to a place where Bearnaise was included as part of the deal and I really liked it, so I have started having that a fair bit.
Lol at all the steak snobs on here! I love a well done rib eye with garlic and mushroom sauce or a porterhouse with a red wine sauce.
Can I ask why you think that just because we prefer not to have sauce on our steak that we are snobs?
No offence but if you've ever had a quality steak cooked how it should be (medium rare) then you wouldn't need a sauce. I would probably need a sauce if I had my steak well done too.
Can I ask why you think that just because we prefer not to have sauce on our steak that we are snobs?
No offence but if you've ever had a quality steak cooked how it should be (medium rare) then you wouldn't need a sauce. I would probably need a sauce if I had my steak well done too.
I think you just answered you own question.
A steak should be cooked how the person eating it wants it to be cooked: bloody, rare, meduim , well done, burnt whatever. :rolleyes:. 'How it should be' is nonsense. Its all down to choice. The same goes for having sauce with it.
So are we to assume that you do not like the taste of steak. Why not have a burger, much cheaper
So if you goto a top restaurant and they have on their specials board a steak with red wine jus or turbot with a cream sauce you'd say you'd rather have a burger or fish n chips from the takeaway?
A sauce can enhance a meal the same as seasoning or spicing can.
And just because I used them in the example it doesn't mean I have anything against burgers or battered fish.
Lol at all the steak snobs on here! I love a well done rib eye with garlic and mushroom sauce or a porterhouse with a red wine sauce.
CRIMINAL!, a rib-eye, au natural, (or maybe pan juices) - a wonderful cut of beef (recommended to my vegetarian wife who had to ask advice from a butcher when buying for me). It's now my cut of choice and wonderful when evenly marbled throughout*.
I've never tried a Porterhouse... maybe next time I see it (can't remember last time that I did, to be honest!)
* Fond memories (strange that they are) of watching a young couple arguing in Morrisons, she wanted an extremely lean steak, he wanted a marbled rib-eye. I know which one would have tasted the best, and I bet she'd have to add oil to her steak to cook it. It sounded like she was winning the argument, too
Another steak nudist here. Preferred cut is rump, cooked very rare. I love what the Americans call 'black and blue', but sadly not possible on my domestic equipment so I have to make do with griddled on a smoking hot cast iron grill pan, with a couple of grinds of black pepper over the meat.
Haven't had a steak in ages, may have to get one this week after reading this thread.
Another steak nudist here. Preferred cut is rump, cooked very rare. I love what the Americans call 'black and blue', but sadly not possible on my domestic equipment so I have to make do with griddled on a smoking hot cast iron grill pan, with a couple of grinds of black pepper over the meat.
Haven't had a steak in ages, may have to get one this week after reading this thread.
Yes, black and blue is how I like mine, as well. As you say, very hard to replicate at home.
Comments
I used to always have Peppercorn, but recently I went to a place where Bearnaise was included as part of the deal and I really liked it, so I have started having that a fair bit.
http://thepioneerwoman.com/cooking/2009/09/grilled-ribeye-steak-with-onion-blue-cheese-sauce/
I also like the way she describes it.
Also, has to be medium-rare (thinish cut) or medium (thick cut) - lots of juice - lovely.
Sauce on the chips? Be my guest! I will normally chuck garlic butter over the chips (maybe with a little chilli kick)
http://www.google.co.uk/imgres?imgurl=http://www.blork.org/blog/imyjiz3/flo-steak3b.jpg&imgrefurl=http://www.blork.org/blorkblog/2007/07/30/bistecca-a-la-fiorentina-florentine-steak/&h=299&w=502&sz=80&tbnid=-LevTepOT2zz2M:&tbnh=71&tbnw=120&zoom=1&usg=__jLkDfGSVUXgv4wjR3Mz_8R7mlfM=&docid=zUGRiEml2iPOTM&sa=X&ei=a6mNUN_BLYKm0QWhsIGQCw&ved=0CCkQ9QEwAQ&dur=331
I like a bit of Bearnaise though, but only for the Chips
Can I ask why you think that just because we prefer not to have sauce on our steak that we are snobs?
No offence but if you've ever had a quality steak cooked how it should be (medium rare) then you wouldn't need a sauce. I would probably need a sauce if I had my steak well done too.
I think you just answered you own question.
A steak should be cooked how the person eating it wants it to be cooked: bloody, rare, meduim , well done, burnt whatever. :rolleyes:. 'How it should be' is nonsense. Its all down to choice. The same goes for having sauce with it.
So are we to assume that you do not like the taste of steak. Why not have a burger, much cheaper
Jeebus. I love steak but I like it well done with a sauce. Rare meat makes me heave. What is so wrong with that?
*waits for the usual 'well if you choose to ruin a perfectly good steak' bollocks
A sauce can enhance a meal the same as seasoning or spicing can.
And just because I used them in the example it doesn't mean I have anything against burgers or battered fish.
CRIMINAL!, a rib-eye, au natural, (or maybe pan juices) - a wonderful cut of beef (recommended to my vegetarian wife who had to ask advice from a butcher when buying for me). It's now my cut of choice and wonderful when evenly marbled throughout*.
I've never tried a Porterhouse... maybe next time I see it (can't remember last time that I did, to be honest!)
* Fond memories (strange that they are) of watching a young couple arguing in Morrisons, she wanted an extremely lean steak, he wanted a marbled rib-eye. I know which one would have tasted the best, and I bet she'd have to add oil to her steak to cook it. It sounded like she was winning the argument, too
[EDIT]
Ah, my kinda woman
Totally agree, I like mine (fillet) cremated with a nice sauce or ketchup, a plate dripping with blood and semi raw meat would make me puke.
Haven't had a steak in ages, may have to get one this week after reading this thread.
Yes, black and blue is how I like mine, as well. As you say, very hard to replicate at home.
Pepper is a spice. For me that's the only one that should be on my steak.
A well rested steak won't drip blood.