What's your 2 favorite steak sauces...

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My favorite accompaniment to Steak is St. Agur Cheese. It is a match made in heaven. Especially when washed down with a nice full bodied Red. I also like a 5 peppercorn sauce.
But as Frankz says, good steak should be enjoyed as is.
 

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Welcome Arinjunk! I admit that there is A-1 in my fridge, and the family does use it sometimes. I guess I may not always have the right steak?
 
Welcome Arinjunk! I admit that there is A-1 in my fridge, and the family does use it sometimes. I guess I may not always have the right steak?
A1 is my wife's favorite sauce. She uses it with whatever kind of steak we are having. I like it mixed with a bit of mayo as a condiment for a steak sandwich with fried onions. m,mmmmmmmmmmmmmmmm
 
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depending on my budget & laziness, i'll allow 4 bottled, though a great steak should be....... great. by itself
 
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I usually make a gorgonzola sauce 2-3x/year, sometimes with asparagus tips in it. And a shallot/shroom/balsamic vinegar sauce maybe 2x/year. But considering I eat steak just about once every week, sometimes twice, I'm more in the no sauce is good sauce camp. I just play around with sauces for a change.
 
On the rare occasion that I even have steak then I might choose teriyaki (well, i lived in Japan for a while). With roast beef I like horseradish and au jus. I like filet mignon just sans accoutrements.
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We have A1 and Heinz 57 but they usually don't get used much on steak. We'll use them on steak sandwiches and hamburgers more than steak. I cook my steaks with onion salt, garlic salt and pepper which gives the meat a good flavor that doesn't need anything else.
 
The only "sauce" I like is before eating steak... about 2 oz. of bourbon neat. ;)
On a well selected and cooked Rib-eye, Porter House, T-bone, Strip or Top Sirloin no sauce is required or needed....That is unless you don't like the taste of good beef!
 
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My wife likes a bit of A-1 on her steaks.
I, too, am in the No Sauce camp, but I do like to grill
them with a compound butter. I slather it on before and after.

That blue cheese with a steak idea sounds lovely, I will have to try it!
 
a great bleu, a creamy/rich bleu, can make a steak a seperate entity; i'd give that 1 a thought!
 
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