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Old 14-11-2010, 20:49
degsyhufc
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What's your favourite?

Some say that it's a travesty to cover a steak with sauce but I eat a lot of steak, used to be 2 a week but have cut down now, and I like a bit of variety.


My next steak will be with chimichurri. More of a dressing or condiment rather than a sauce.
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Old 14-11-2010, 21:16
indianwells
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Not a sauce as such but I use a rub I picked up from Mario Batali. In a coffee or spice grinder I blitz some thyme and dried porcini into a powder. Rub all over steak and leave covered in the fridge overnight. Bring up to room temp, brush with olive oil, salt & pepper, then hot griddle as usual.

I don't tend to do sauces as they smother the flavour of the steak, especially cream based sauces but something like a chimichurri sounds good.
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Old 14-11-2010, 21:29
degsyhufc
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Boosting the umami flavour I guess.

I like to have a nice rub of chinese 5 spice and cayenne.
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Old 14-11-2010, 21:49
Specktater
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I don't usually bother with a sauce at home as I generally serve with baked tattie, large salad and garlic mayo, but I like one on the side when eating out as they always serve with chips. At our favourite restaurant we have 2 we like a lot: Red wine, baby onion and bacon & Chestnut mushroom and herb, both are lush.

PS. Thank you for introducing me to chimichurri, never come across it before. Looks like something we'll like a lot.
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Old 14-11-2010, 21:53
degsyhufc
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I've stopped eating steak when I go out because it's usually a disappointment.

Here is a simple recipe for chimicurri
http://www.bbc.co.uk/food/recipes/st...michurri_83801
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Old 14-11-2010, 21:59
indianwells
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A simple pico de gallo is also very good, not just with steak but chicken, fish, pork etc.
http://thepioneerwoman.com/cooking/2...co_de_gallo_a/
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Old 14-11-2010, 22:56
gemma-the-husky
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yellow sauce with steak in addition to whatever sauce it comes with.

COLMAN'S ENGLISH MUSTARD

my favourite by a country mile.
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Old 15-11-2010, 00:21
Swarfega
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I've stopped eating steak when I go out because it's usually a disappointment.
That's exactly where I'm at.

There's so many times I've gone out and ordered a steak to my liking (and I like it pretty damn rare, quite close to blue) and got it what I would consider medium-rare if not medium.
I order steak quite happily in France as they know abosolutely what 'saignant' actually requires. It comes back exactly how i like it. To get saignant in this country I have to ask for blue, but even then I find it's been cooked too much. Hell I've actually been told that the chef won't cook a steak blue - says a lot for the quality of the meat!
One notable exception was in the restaurant in Harvey Nicks in Leeds. I asked for it blue hoping it'd be rare and it actually came back damn close to blue! I was amazed and actually asked the waitress to tell the chef thanks for cooking it how I asked for it.

But as for having sauce with a steak, no - I'm not a fan. I find it over powers the meat. Much rather just mustard. If pushed, a small amount of peppercorn sauce.
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Old 15-11-2010, 09:19
TommyGavin76
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I never have sauce, a good steak doesn't need anything adding to it.
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Old 15-11-2010, 09:45
L'russe besuhof
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Butter and pepper usually does the trick. Generally the leaner the steak the more sauce you want.
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Old 15-11-2010, 11:04
lorry
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While the steak is resting, I add a finely chopped shallot to the pan juices, saute that for a minute then add a splash of red wine (or beef stock) and season with salt & pepper (and sometimes a little Colmans mustard) - that makes the perfect little bit of sauce IMO.
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Old 15-11-2010, 12:14
whackyracer
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While the steak is resting, I add a finely chopped shallot to the pan juices, saute that for a minute then add a splash of red wine (or beef stock) and season with salt & pepper (and sometimes a little Colmans mustard) - that makes the perfect little bit of sauce IMO.
I do something similar, last night I used mulled wine to de-glaze the pan, was delicious.
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Old 15-11-2010, 13:21
DenizenOfSW3
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Usually I have steak without anything other than a bit of seasoning, but if I fancy a change I'll make a bearnaise sauce or a garlic stilton & mushroom sauce.
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Old 15-11-2010, 13:48
big_hard_lad
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It has to be either pepper sauce or chimichurri. Mmmmmm.
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Old 15-11-2010, 15:45
degsyhufc
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A simple pico de gallo is also very good, not just with steak but chicken, fish, pork etc.
http://thepioneerwoman.com/cooking/2...co_de_gallo_a/
Not too dissimilar to chimicurri. Infact some of the chimicurri recipies contain tomato and could be the same thing.
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Old 15-11-2010, 15:49
degsyhufc
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That's exactly where I'm at.

There's so many times I've gone out and ordered a steak to my liking (and I like it pretty damn rare, quite close to blue) and got it what I would consider medium-rare if not medium.
I order steak quite happily in France as they know abosolutely what 'saignant' actually requires. It comes back exactly how i like it. To get saignant in this country I have to ask for blue, but even then I find it's been cooked too much. Hell I've actually been told that the chef won't cook a steak blue - says a lot for the quality of the meat!
One notable exception was in the restaurant in Harvey Nicks in Leeds. I asked for it blue hoping it'd be rare and it actually came back damn close to blue! I was amazed and actually asked the waitress to tell the chef thanks for cooking it how I asked for it.

But as for having sauce with a steak, no - I'm not a fan. I find it over powers the meat. Much rather just mustard. If pushed, a small amount of peppercorn sauce.
I first got in to proper steak after visiting France.
Before that I wouldn't eat steak if it had any trace of pink. I think it was just how I picked it up from my parents.
Once I even put a steak through the microwave because it was still pink in the middle.


When I went to France we were in a crappy diner type restaurant and about 6 of us asked for steak and all of us asked for them well done and the waitress said they didn't do that. You could have them rare or medium rare - those were the options
So we all asked for them to be cooked as much as they would.

Anyway, the steak came out medium rare and it was bloody gorgeous! (pun intended )

I've had steak blue, rare, medium rare ever since.
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Old 15-11-2010, 18:59
kookiethekat
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At home, we normally have mustard mayo with out steak. Just simple steak and chips.

Hubby does a gorgeous dijon mustard sauce that we sometimes have with steak (if we can be bothered)

If I have a steak when I am out, I tend to have either peppercorn or diane sauce
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Old 16-11-2010, 07:07
Rossall
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yellow sauce with steak in addition to whatever sauce it comes with.

COLMAN'S ENGLISH MUSTARD

my favourite by a country mile.
Same here. Chips, Onion Rings or fried Onion, fried mushrooms, and plenty of mustard on the side.
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Old 16-11-2010, 18:17
degsyhufc
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A simple pico de gallo is also very good, not just with steak but chicken, fish, pork etc.
http://thepioneerwoman.com/cooking/2...co_de_gallo_a/
I think i'll have that tonight.

I have to clear the freezer out for christmas so will be having a couple more steaks than usual in the next few weeks
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Old 16-11-2010, 18:33
rjb101
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yellow sauce with steak in addition to whatever sauce it comes with.

COLMAN'S ENGLISH MUSTARD

my favourite by a country mile.
Have you not noticed that Colmans has got a bit bland of late?

I've taken to buying M&S English mustard, it seems to have quite a bit more zip to it
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Old 16-11-2010, 18:55
Azagoth
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Depends on the steak really. A decent bit of sirloin deserves something along the lines of either Peppercorn or Stilton sauces. However, my favourite, a nice lump of medium-rare rump, has nothing but Coleman's Mustard with it.
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Old 16-11-2010, 19:24
degsyhufc
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I've never thought of mustard with beef. It's always been a pork companion to me.

Also strange that some say a sauce would overpower a steak yet mustard wouldn't? Doesn't bother me. I like punchy flavours
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Old 16-11-2010, 23:01
Snappysnapsnap
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I never eat a steak at home without Smith and Wollensky steak sauce. My parents bring about 8 bottles back from New York when they go because we all love it. Its SO good!
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Old 16-11-2010, 23:59
Special K_
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Pepper sauce occasionally but mostly as it comes.
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Old 17-11-2010, 00:27
Swarfega
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I've never thought of mustard with beef. It's always been a pork companion to me.

Also strange that some say a sauce would overpower a steak yet mustard wouldn't? Doesn't bother me. I like punchy flavours
It's the fact that a sauce is everywhere, whereas mustard you can choose how much you have, if any, with each bite.
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