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Old 03-29-2016, 12:30 AM   #31
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When I put a roast in the crockpot, I do. Just a couple of tablespoons of steak sauce in the beef broth adds a little more flavor to put on the mashed potatoes as a gravy.
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Old 03-29-2016, 08:12 AM   #32
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I just noticed I have a bottle of A-1 in the cabinet. No clue how old it is or what I bought it for so I trashed it.
But, but... A1 sauce, Twinkies, and MacDonald's hamburgers last forever.

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Old 03-30-2016, 08:59 PM   #33
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Salt and pepper is good enough for me. However, I do like a bit of Bearnaise on steak. Stirling likes his steaks well done and with a sauce, but not bottled steak sauce. I sometimes make a simple pan sauce: while the steak is resting sauté a little bit of chopped shallot on the same pan. Deglaze with some wine and reduce a bit. Add some butter or heavy cream. Salt and pepper to taste.

I'd be willing to try a bleu cheese sauce. It sounds like a bit would be really good on steak.
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Old 03-30-2016, 11:50 PM   #34
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Ahmmmmm. No thank you.
Exactly but I do love a good chimichurri sauce with my steak.
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Old 03-30-2016, 11:55 PM   #35
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Salt and pepper is good enough for me. However, I do like a bit of Bearnaise on steak. Stirling likes his steaks well done and with a sauce, but not bottled steak sauce. I sometimes make a simple pan sauce: while the steak is resting sauté a little bit of chopped shallot on the same pan. Deglaze with some wine and reduce a bit. Add some butter or heavy cream. Salt and pepper to taste.

I'd be willing to try a bleu cheese sauce. It sounds like a bit would be really good on steak.
That reminds me - I would definitely go for a compound butter - a bleu cheese blend to top a sizzling steak...or a blend of butter with garlic and herbs. They freeze well in little pats, too. :-) Yum. Everything's better with butter.
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Old 03-30-2016, 11:59 PM   #36
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Exactly but I do love a good chimichurri sauce with my steak.
Mmmmm, so do I
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Old 03-31-2016, 12:48 AM   #37
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That reminds me - I would definitely go for a compound butter - a bleu cheese blend to top a sizzling steak...or a blend of butter with garlic and herbs. They freeze well in little pats, too. :-) Yum. Everything's better with butter.
Thank you for reminding me about compound butters. Hmm, maybe Stirling would be happy with that and save me the effort of making a sauce.
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Old 03-31-2016, 01:33 AM   #38
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Ohhh yumm, chimichurri!! I sometimes also like Herdez salsa.
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Old 03-31-2016, 06:50 PM   #39
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I don't use it on steak, but it's pretty good on a burger.
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Old 04-02-2016, 01:52 PM   #40
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I have a steak cook book from the 60's and should post the sauce recipes but will take awhile. The vinegar in A1 should preserve it forever. Worcestershire ages in the bottle and the older it gets the better it gets. I love the stuff.

Now I'll have to grill a steak tomorrow night.
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