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Steak & Sauce |
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#1 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Steak & Sauce
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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#2 |
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Join Date: Aug 2006
Posts: 12,236
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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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#3 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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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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#4 |
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Forum Member
Join Date: Jul 2005
Location: Scotland
Posts: 7,801
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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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#5 |
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Join Date: Aug 2008
Location: Up North
Posts: 58,791
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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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#6 |
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Forum Member
Join Date: Aug 2006
Posts: 12,236
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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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#7 |
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Forum Member
Join Date: Jul 2009
Location: UK
Posts: 17,858
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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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#8 |
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Forum Member
Join Date: Oct 2008
Location: Leeds
Posts: 1,462
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Quote:
I've stopped eating steak when I go out because it's usually a disappointment.
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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#9 |
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Inactive Member
Join Date: Jul 2007
Posts: 16,886
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I never have sauce, a good steak doesn't need anything adding to it.
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#10 |
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Forum Member
Join Date: Jul 2009
Posts: 550
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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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#11 |
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Join Date: Jul 2002
Posts: 2,461
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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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#12 |
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Guest
Join Date: Jan 2007
Posts: 13,792
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Quote:
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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#13 |
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Forum Member
Join Date: Oct 2009
Location: London, SW3
Posts: 1,040
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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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#14 |
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Forum Member
Join Date: Aug 2007
Location: Belfast, Northern Ireland
Posts: 4,011
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It has to be either pepper sauce or chimichurri. Mmmmmm.
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#15 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Quote:
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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#16 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Quote:
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. 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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#17 |
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Join Date: Nov 2005
Location: Nottingham, UK
Posts: 2,768
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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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#18 |
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Forum Member
Join Date: Nov 2008
Posts: 9,433
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Quote:
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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#19 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Quote:
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 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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#20 |
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Forum Member
Join Date: Apr 2005
Posts: 2,609
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Quote:
yellow sauce with steak in addition to whatever sauce it comes with.
COLMAN'S ENGLISH MUSTARD my favourite by a country mile. I've taken to buying M&S English mustard, it seems to have quite a bit more zip to it
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#21 |
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Inactive Member
Join Date: Sep 2004
Location: 47°9'S 126°43′W
Posts: 9,326
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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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#22 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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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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#23 |
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Forum Member
Join Date: Jun 2010
Location: Northumberland
Posts: 553
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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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#24 |
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Guest
Join Date: Aug 2009
Posts: 5,728
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Pepper sauce occasionally but mostly as it comes.
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#25 |
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Forum Member
Join Date: Oct 2008
Location: Leeds
Posts: 1,462
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Quote:
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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