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Old 05-10-2006, 08:59 AM   #1
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Steak sauces/gravies

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

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Old 05-10-2006, 09:02 AM   #2
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Personally I never bother with sauce for my steaks. If cooked right all you need is the meat.
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Old 05-10-2006, 09:06 AM   #3
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or some herbal/garlic butter... but no sauce with it.. I want to taste the meat..
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Old 05-10-2006, 10:27 AM   #4
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I like to tenderize and marinate my steaks overnight. Then I brush the leftover marinade on the steaks as their grilling
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Old 05-10-2006, 12:41 PM   #5
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I marinate my steaks in half dale's seasoning and half mojo...
it gives the steak a delicious taste...
HAPPY GRILLING :)
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Old 05-10-2006, 12:48 PM   #6
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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!!
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Old 05-10-2006, 12:48 PM   #7
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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.
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Old 07-21-2006, 05:13 PM   #8
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Quote:
Originally Posted by Ardor
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!
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Old 07-21-2006, 06:13 PM   #9
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Quote:
Originally Posted by GB
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.
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Old 08-14-2006, 02:34 AM   #10
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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.
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