Steak Sauce

[csmith12]

I went to a restaurant a while back and they made their own steak sauce right there at the table. They had a couple of bowls, spices and liquids. Anyone have a clue what is in that stuff? It was the best sauce I ever had. Or... if you have a great recipe, I would love to hear it. There are 1000+ recipes online. I am willing to start testing them out but kinda not wanting to put in 2yrs of r&d and adjustments like I did with my blackening powder.

Thanks and bon appetit!

[cbinker]

go back to the place and ask.?

[csmith12]

Originally Posted by cbinker

go back to the place and ask.?

I would if... I remembered where it was. The tea leaf will eventually float to the top but until then. Besides, what are the chances they will tell me? Slim to none and slim just left town.

I am on the hunt for a chef from the Italian chain Carlo's. They make the best mussels I have ever eaten. Nobody knows the secret, I can get kinda close but the mussels cost a mint to get good ones in KY. Most mussels are not worth the water you boil them in round my parts.

[dcj13]

Mussels are normally steamed.

[CZroe]

Good steaks don't need steak sauce. Steak sauce is meant to cover up the flavor of bad steaks and/or add moisture to dry steaks.

[Rifleman]

Originally Posted by CZroe

Good steaks don't need steak sauce. Steak sauce is meant to cover up the flavor of bad steaks and/or add moisture to dry steaks.

yes, however.

a bad steak slathered in steak sauce, will never be as good as a good steak with a dolop of A-1 or Hines 57.

Everyone gives me crap about putting a good steak in marinade, until they try my steak and are blown away.

I wanted to write a book, but with all the free stuff on the interwebs, who would buy it.

pick one from each column

Alcohol (preferable a neutral spirit) (one shot)

Vodka
Tequila
Rye
Triple Sec
Red wine
Cooking Sherry
White wine
Port

I try and stay away from whiskey as it makes the steak bitter. You get all the wood and charcoal, none of the nose and esters.

Citrus (1/2 a cup)

Lime
Lemon
Orange


Spices (pick up to 3) (1/2 tsp)

Pepper
Cayenne
Ginger
Ground Mustard
Rosemary
Thyme
Basil
Sage
Dill (weird but some people like it)



This goes into every marinade

1/4 cup chopped mild onion
1 tsp minced or crushed garlic
1 TBS Worcestershire (what's this here sauce?)


put the onion, garlic, and Worcestershire in a small bowl. Add your picks of the other ingredients. Stir

I pour it all in a zip lock and add the meat. Zip and shake so that the steak is fully covered in the marinade.

Let stand (in fridge for 12 hours) or on the counter top (room temp) for 1 - 2 hours ( I will put it in the fridge the night before, then pull it out and let it come up to room temp while getting the grill ready.

the wine or sherry goes well with a Pinot, or Chardonnay

the hard liquor ones go good with beer.

Finesse, be sure to let me know if you prefer the Chardonnay over the Pinot and when you will be arriving.

[cbinker]

A good sauce on a good steak makes a great meal!

[adouglas]

The best sauce for steak is grilling and eating it outdoors, either while camping or after a great day at the (insert your favorite road trip activity here).

Sawlt. Peppa. Perfect execution. That's it.

[Rifleman]

oh yeah, and add any salt either during the grilling process, or after grilling, including salt in a marinade will make the meat tougher.

[CZroe]

Originally Posted by Rifleman

yes, however.

a bad steak slathered in steak sauce, will never be as good as a good steak with a dolop of A-1 or Hines 57.

Everyone gives me crap about putting a good steak in marinade, until they try my steak and are blown away.

I wanted to write a book, but with all the free stuff on the interwebs, who would buy it.

pick one from each column

Alcohol (preferable a neutral spirit) (one shot)

Vodka
Tequila
Rye
Triple Sec
Red wine
Cooking Sherry
White wine
Port

I try and stay away from whiskey as it makes the steak bitter. You get all the wood and charcoal, none of the nose and esters.

Citrus (1/2 a cup)

Lime
Lemon
Orange


Spices (pick up to 3) (1/2 tsp)

Pepper
Cayenne
Ginger
Ground Mustard
Rosemary
Thyme
Basil
Sage
Dill (weird but some people like it)



This goes into every marinade

1/4 cup chopped mild onion
1 tsp minced or crushed garlic
1 TBS Worcestershire (what's this here sauce?)


put the onion, garlic, and Worcestershire in a small bowl. Add your picks of the other ingredients. Stir

I pour it all in a zip lock and add the meat. Zip and shake so that the steak is fully covered in the marinade.

Let stand (in fridge for 12 hours) or on the counter top (room temp) for 1 - 2 hours ( I will put it in the fridge the night before, then pull it out and let it come up to room temp while getting the grill ready.

the wine or sherry goes well with a Pinot, or Chardonnay

the hard liquor ones go good with beer.

Finesse, be sure to let me know if you prefer the Chardonnay over the Pinot and when you will be arriving.

Sorry. I mean, I'm sure it's good and that your method is a way to ensure that it is good, but when I am enjoying a great steak I just can't imagine wanting to cover up or distract from the flavor with anything else. Salt is required to bring out the flavor of salve (that's why unsalted butter is flavorless), so I'll take that.

[Rifleman]

it's really what ever works for you.

if you can get a good cut, of corn or grass fed Angus...

Medium rare over real charcoal at like 650'f - 700'f

and aged a bit...

you are right, all that is needed is a pinch or two of good course salt.


that choice cut is often hard to find, but well worth it when you do.

[csmith12]

You guys cut me to the quick....

I aint trying to cover up a good steak, that would be a foul in my eyes. However... good cut of steak or not, I do enjoy a well made marinade/sauce from time to time that complements the steak without overpowering the flavor. After all, that is what took me 2yrs to fine tune my blackening powder. Use a little or use a lot, you still taste the chicken, fish or whatever. I am after that same blend/complexity with steak sauce.

I rarely marinade meats but I will give yours a try Rifleman, thanks.

My local butcher changed where he gets his meats. They suck compared to what I used to get. Sure they are just as thick and well cut but that can't change what they are. Variety is the spice of life yes... but not in this case.

[Rifleman]

don't get me wrong, what works for you is what works for you.

I do find that many men will want MEAT + FIRE. Women seem to find the added flavors of a marinade or sauce to be enjoyable.

and finding a sauce that makes you all happy inside... well that's the bees knees.

I found something called Dragon sauce... If I could buy it by the train load i would, but I can never find the stuff. It's a soy based, slightly hot... I've got to think this is what dragon meat and blood would taste like... It's amazing on any kind of Eastern dish. I think it's better the (slap my tongue and call me Stephanie) Sriracha

[csmith12]

I love me some Dragon Sauce. I can buy it at a few places. I really like it on broccoli in stir fry.

[Rifleman]

Originally Posted by csmith12

I love me some Dragon Sauce. I can buy it at a few places. I really like it on broccoli in stir fry.

My entire mouth just filled up with saliva.

chicken and walnut Stir Fry with broccoli... num num num

[CynicalC]

Bunch of ketchup steak eating heathens up in here.

Chimichurri is the only "sauce" that should so much as share a plate with steak.

[csmith12]

Originally Posted by CynicalC

Bunch of ketchup steak eating heathens up in here.

Chimichurri is the only "sauce" that should so much as share a plate with steak.

!!!!! Yes!!!!!! That's it!!!!!



Now I know what I ate. Now the homework begins.

[CynicalC]

Originally Posted by csmith12

!!!!! Yes!!!!!! That's it!!!!!

[Rifleman]

Them Argentinians do know their beef. If memory serves, Argentina has the highest per capita beef production in the world.

Spent a 10 days in Buenos Aires... there was a steak house just around the corner from the hotel... the last night I had the 2 kg Porterhouse... had to eat through the pain.

Now I know what that "sauce" was... amazing, half of that is in the marinade I normally make... never though of Cilantro... oh that would be "la BOMBA"