Steak sauces/gravies

[Ardor]

Any steak sauce or gravies that are really good? I recently obtained some steak... they were on sale, cheaper than chicken!

 

[GB]

Personally I never bother with sauce for my steaks. If cooked right all you need is the meat.

 

[cara]

or some herbal/garlic butter... but no sauce with it.. I want to taste the meat..

 

[lmw80]

I like to tenderize and marinate my steaks overnight. Then I brush the leftover marinade on the steaks as their grilling

 

[kimbaby]

I marinate my steaks in half dale's seasoning and half mojo...
it gives the steak a delicious taste...
HAPPY GRILLING

 

[BreezyCooking]

I agree with the "no sauce" crowd, although when making steak at home I do frequently marinate it a little.

I particularly dislike A1 Sauce - talk about overpowering anything & everything it touches!!

 

[Alix]

This is my very favorite sauce for steak. It sounds a bit odd til you try it, but then I guarantee you will be addicted. Its rather earthy flavour is an excellent complement to the meat.

 

[dhampir]

Any steak sauce or gravies that are really good? I recently obtained some steak... they were on sale, cheaper than chicken!

Here is some let me know what you think?

Steak Sauce

• 2 Tablespoons unsalted butter
• 1 large onion, coarsely chopped
• 3 cloves garlic, coarsely chopped
• 2 cups canned plum tomatoes and juices, puréed
• 2 cups water
• 1/4 cup ketchup
• 1/4 cup red wine vinegar
• 2 Tablespoons Worcestershire sauce
• 2 Tablespoons dark brown sugar
• 2 Tablespoons honey
• 1/4 cup molasses
• 1 Tablespoon Dijon mustard
• 3 Tablespoons ancho chile powder
• 2 chipotle chiles, canned
• Salt and freshly ground pepper

Heat the butter over medium heat in a heavy-bottomed medium sized saucepan. Add the onions and garlic and cook until translucent, 3-4 minutes. Add the tomatoes and water and simmer for 10 minutes. Add the remaining ingredients and simmer for an additional 20 minutes, stirring occasionally. Transfer the mixture to a food processor and purée until smooth, season with salt and pepper to taste. Pour into a bowl and allow to cool at room temperature. Will keep for 1 week in the refrigerator stored in a tightly sealed container.


Hot Mustard Sauce

Hot Mustard Sauce: 1/2 cup Coleman's Dry Mustard. 1/2 cup apple cider vinegar Mix the above and let sit overnight, then add: 1 beaten egg 1/3 cup sugar Cook the mixture (over stove) until thick, then add: 1 cup salad dressing or mayonaise (more or less) Hope you like it!

 

[TATTRAT]

Personally I never bother with sauce for my steaks. If cooked right all you need is the meat.

+1



But some times a nice compound butter, and a little demi glace is nice.

 

[Poppinfresh]

Well, call me a progressive. There are very few foods that I do not believe can be enhanced by coating in some sort of a sauce. I don't care if it's a steak sauce, a BBQ sauce, a hollandaise sauce a syrup or a mustard sauce...there's always something you can put on top of a dish to make it better.

On steaks? I love A1. I prefer Lea & Perrins. I find myself put off by the homemade sauces that taste nothing like the bottled steak sauces.

 

[DaCook]

Our dinner special tomorrow is strip loin with mushroom and green peppercorn sauce, served with parmesan potato wedges, veggies, etc.. Trust me that this is good. The last few times I made this it sold like crazy. I actually ate the leftover sauce on it's own while we tore down(with a fork and away from the food area, absolutely yummy! ). I had planned on making it from scratch, but priced out the ingredients and went with McCormicks green peppercorn sauce in a packet. I made the sauce as directed on the package and added some sauteed fresh mushrooms. Held in the steam table wonderfully. Green peppercorns are not as spicy as the black ones. I understand that Knorr makes it as well. I love Knorr products, but couldn't find it up here. I got alot of good feedback on it too.

 

[Constance]

If the steak is cooked the way I like it, I don't need anything. If it's cooked longer than I like, I've been known to get out the Heinz 57.
I once had a fillet at a restaurant that had what I think was Hollondaise sauce on it. The sauce didn't mask the taste of the lovely beef, just enhanced it.

 

[JohnL]

I usually don't sauce steaks either, but I do use a good spice rub on them before putting them on the grill. I particularly enjoy McCormics Montreal Steak Seasoning.

 

[Michael in FtW]

Humm .. steak ... which critter, which cut, and what cooking method? A ham steak is not the same as a bison rib steak - which has no comparison to a beef Porterhouse ... or a tri-tip steak, or a cubed steak properly breaded and fried to make a proper "chicken-fried steak".

Some people like to slather on "steak sauces" .... I don't. I know the McCormics Montreal Steak Seasoning JohnL is talking about - I use that for burgers ... not for good steaks. But, then, on the otherhand ... "Steak Diane" depends on the pan sauce to be what it is ......

But - if I'm going to slop some bottled sauce on my steak .... I prefer HP (from England), or A1, but Heinz isn't out of the question .... and there was a "tiger" sauce I tried once that was yummy ....

There are a kazillion ways to do a steak ... which ever sounds best to you is the way you should go.

 

[Ishbel]

I like either Dijon mustard or horseradish sauce on the side if I'm eating a plain, grilled steak.

 

[Half Baked]

I like a bleu cheese sauce or horseradish sauce. Most times I just sprinkle bleu cheese on the meat though.

Oh I just remembered that a bernaise sauce is really good with tenderloin, also. I used to eat at a restaurant that had a lunch special with an English muffin, topped with a filet, topped with bean sprouts and bernaise...it all worked.

 

[Andy M.]

I sometimes make bearnaise sauce for SO when we have filet. I usually stick with just salt and pepper. I may try a bite or two with the bearnaise.