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Old 02-01-2011, 07:59 PM   #21
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Quote:
Originally Posted by luvs View Post
a great bleu, a creamy/rich bleu, can make a steak a seperate entity; i'd give that 1 a thought!
I agree, luvs.

I love the taste of grilled seasoned chicken wings, but sauce is nice sometimes
That said, you will never find horseradish on my plate with a slice of prime rib or roast beef.
It's interesting the way we think nothing of combining flavors of some foods, yet abhor another.
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Old 02-01-2011, 08:04 PM   #22
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:)
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Old 02-01-2011, 08:06 PM   #23
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Quote:
Originally Posted by Uncle Bob View Post
The only "sauce" I like is before eating steak... about 2 oz. of bourbon neat.
Like the Preacher said in Pale Rider...
"There's nothing like a shot of whiskey to whet a man's appetite."
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Old 02-01-2011, 08:11 PM   #24
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i'll whet my appy. via that
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Old 02-01-2011, 08:47 PM   #25
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The natural steak juices!

On VERY RARE occasion I mix a combo to dip in but I have to be in the mood for something with a tang.


A-1 Steak Sauce
Worcestershire Sauce
Soy sauce
Magi Seasoning sauce
Red Wine vinegar
Liquid hickory smoke

I mix it up to taste.
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Old 02-01-2011, 08:53 PM   #26
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2 favorites: Peter Luger Steak Sauce and homemade bearnaise sauce.

Now, the Peter Luger sauce only goes on hamburgers, never a real steak.
And the bearnaise is only served with a filet.

Otherwise, steak needs to be nekkid.
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Old 02-01-2011, 09:04 PM   #27
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Salt and pepper.
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Old 02-01-2011, 10:09 PM   #28
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One of the reasons I asked is when I went to Florence Italy a few years back I ate steak there. It was a filet mignon with a dark brown sauce and mushrooms. I'm not kidding around it was the best meal I've ever had in my life lol. No it wasn't A1 sauce. It was a little bit more water than the A1 sauce, and the taste wasn't so apparent or obvious right away like it is with the A1 sauce.

It was almost like the sauce was purposely made in a way so the taste of the sauce wasn't so obvious, and in that way it doesn't cover up the steaks taste. I still have no idea till today what sauce it was but it was an amazing meal.
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Old 02-01-2011, 10:16 PM   #29
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Sounds like it was probably a pan sauce, not a bottled sauce.

After cooking the meat, remove it to rest. Pour in some red wine or other aromatic liquid, and stir up all the nice brown stuff off the bottom of the pan. You can add whatever you like; sauteed mushrooms, garlic, shallots, a little beef stock, poached marrow, capers, dijon mustard, cognac, cream, etc., (not all of them - just one or two to compliment our meat). Swirl in a pat of butter at the end. Reduce it and pour it over your meat. You'll think you died and went to heaven, or to Europe.

Pan sauces beautifully compliment the meat - they don't overpower it.
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Old 02-01-2011, 10:34 PM   #30
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Quote:
Originally Posted by arinjunk View Post
One of the reasons I asked is when I went to Florence Italy a few years back I ate steak there. It was a filet mignon with a dark brown sauce and mushrooms. I'm not kidding around it was the best meal I've ever had in my life lol. No it wasn't A1 sauce. It was a little bit more water than the A1 sauce, and the taste wasn't so apparent or obvious right away like it is with the A1 sauce.

It was almost like the sauce was purposely made in a way so the taste of the sauce wasn't so obvious, and in that way it doesn't cover up the steaks taste. I still have no idea till today what sauce it was but it was an amazing meal.
I'm typically a "no sauce" on my steak kind of girl, but that does sound wonderful.

I love Worcestershire sauce on hamburger steak. And I do like pan sauces. For prime rib, I love horseradish and au jus.

BTW, welcome to DC!
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