steak sauces

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you've got a slab of steak, what's a tasty sauce to have it with? i'm no ainsley harriot, please keep it simple

― chicken tonight (chicken tonight), Tuesday, 13 January 2004 14:14 (twenty-two years ago)

Extra Virgin Olive Oil.

― Markelby (Mark C), Tuesday, 13 January 2004 14:15 (twenty-two years ago)

Pepper sauce (from a packet)

― Pinkpanther (Pinkpanther), Tuesday, 13 January 2004 14:17 (twenty-two years ago)

what Mark said, or just deglaze the pan with some madeira, add a wee bit of cream and then some capers or green peppercorns, maybe a bit of lemon juice (which is nice on a steak on it's own or with some olive oil)

― chris (chris), Tuesday, 13 January 2004 14:19 (twenty-two years ago)

i had this exact dilemma last night!! in the end i went with sauce-in-a-can that i found in the back of the cupboard but it was SO RANK i couldn't use it... so markleby's suggestion ended up my de facto sauce and it was totally delish. if you want something w/more gravyish heft that can also go on potatoes, etc i like bordelaise sauce

mmm chris!!

― Tracer Hand (tracerhand), Tuesday, 13 January 2004 14:20 (twenty-two years ago)

I fry the steak until medium rare, remove the steak and add wine and butter to the pan while the steak rests. Onions (I prefer green onions) and/or mushrooms can be added and cooked for a minute. Pour over steak.

― lawrence kansas (lawrence kansas), Tuesday, 13 January 2004 14:25 (twenty-two years ago)

Clarified butter.

― nickalicious (nickalicious), Tuesday, 13 January 2004 14:27 (twenty-two years ago)

garlic butter

― weasel diesel (K1l14n), Tuesday, 13 January 2004 14:28 (twenty-two years ago)

I actually like the taste of steak all on its own, however if you must...

Marinate the steak in olive oil, garlic, shallots, peppercorns, and a bit of port. Then continue as Lawrence Kansas suggests, using the leftover marinade at the end. Yummy. This was a suggestion I found for venison (yes, it works very well), but also does wonders for the almighty cow.

― Rob Bolton (Rob Bolton), Tuesday, 13 January 2004 14:31 (twenty-two years ago)

Christ I want a nice filet right now....

― Rob Bolton (Rob Bolton), Tuesday, 13 January 2004 14:33 (twenty-two years ago)

i don't have much port. i don't have much at all. as it goes i was just assessing if i could use a clementine instead of a lemon in chris's recipe.

― chicken tonight (chicken tonight), Tuesday, 13 January 2004 15:35 (twenty-two years ago)

What chris said although I often use vermouth for the deglazing and shallots for a little thickening.

― Ed (dali), Tuesday, 13 January 2004 15:42 (twenty-two years ago)

Or you could just use ketchup! Kidding, of course. I was out recently with some people and this guy (he was American, which may be at the root of this) smothered his steak in ketchup. I was appaled. If this was a Denny's or something I might cut him some slack, but this was a fairly swank restaurant and the steaks were magnificent on their own. Not surprisingly, it took them a while to even FIND ketchup for him...

― Rob Bolton (Rob Bolton), Tuesday, 13 January 2004 16:12 (twenty-two years ago)

my dad smothers everything in ketchup, and it drives me crazy. it's like he can't possibly believe a steak could ever taste good without it. i think he's just so conditioned to eating dry, boring meat for years and years that that's how he thinks it's supposed to taste.

― jody (Jody Beth Rosen), Tuesday, 13 January 2004 16:40 (twenty-two years ago)

um, ketchup?

i know. i'm sorry. i'll go now...

― stevie (stevie), Tuesday, 13 January 2004 17:02 (twenty-two years ago)

The greatest irony here is that plain A-1 brand steak sauce is vegan.

― donut bitch (donut), Tuesday, 13 January 2004 18:07 (twenty-two years ago)

there's a good steak sauce that you can make from ketchup+worcestershire+dijon+honey, I know it sounds awful, but there are several famous steak sauces that share those same basic ingredients or very slight variations thereof.

― Spencer Chow (spencermfi), Tuesday, 13 January 2004 18:26 (twenty-two years ago)

Béarnaise!

e.eg http://homecooking.about.com/library/archive/blsauce14.htm

or much easier, buy a jar of ready made & heat gently in the microwave.

― Mooro (Mooro), Tuesday, 13 January 2004 18:57 (twenty-two years ago)

If I feel the need to adorn, I go with the mushrooms & garlic & olive oil concoction poured over the steak. Sauces? No thanks.

― Broheems (diamond), Tuesday, 13 January 2004 18:59 (twenty-two years ago)

this is the best I've had:
http://www.allserv.com/images/Steak2Lg.jpg

― oops (Oops), Tuesday, 13 January 2004 19:04 (twenty-two years ago)

twenty-two years pass...

Am I imagining things, or has Lea & Perrins significantly weakened their Worcestershire Sauce in the past year or so? It just doesn't have the bite it used to.

― Hideous Lump, Saturday, 21 February 2026 07:38 (two days ago)

Someone will have found a way to substitute palm oil for one of the key ingredients.

― assert (matttkkkk), Saturday, 21 February 2026 07:52 (two days ago)

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