Sauce for Steaks
Discussion
Just decided to do a pepper sauce for the steak & chips I was doing for the OH and me. A quich search revealed so many different recipes so decided to do the manly thing and make one up based on a bit of this and a bit of that. Got me thinking though - what other sauces could I do that don't require michelin star training (have a roux sauces recipe book & haven't tried any - too much faff). Any suggestions?
Mr Gearchange said:
I don't really like my steak with a sauce as I think it tends to dominate too much - especially pepper.
But a a couple of achovy fillets cooked down in some butter and drizzled over - nom nom nom nom nom.
Agree about the peppercorn sauce vs steak. Only tend to use it when cooking supermarket steak that doesn't taste of much in the 1st place - why can't they hang meat properly???But a a couple of achovy fillets cooked down in some butter and drizzled over - nom nom nom nom nom.
I like different sauces with different steaks, my preference is for pepper sauce with sirloin steak and bearnaise with fillet. With a ribeye or t-bone I do like a Jack Daniels sauce which I either make or get out of a bottle, a Teriyaki marinade/glaze is pretty good on ribeye as well.
One of my all time favourite sauces which goes with any steak is Stilton, it's dead easy to make and I'll give you two ways to do it, you can use Stilton or any other blue cheese you have in the fridge.
1. While cooking the steak reduce half a glass of white wine by half in a saucepan, add two or three of ounces crumbled Stilton and melt, then add enough double cream or creme fraiche to make it into a sauce consistency.
2. Pan fry the steak, remove from the pan to rest, add a little a very finely chopped shallot and cook for a couple of minutes, deglaze with white wine, reduce and finish with cheese and cream as above.
Take note, you can add pepper to your taste during cooking but don't add any salt until you've tasted the sauce as blue cheese can be pretty salty.
Writing all this has made me want it, I'll probably cook a steak with this sauce on Saturday evening so watch out for it in the photo of your dinner thread.
One of my all time favourite sauces which goes with any steak is Stilton, it's dead easy to make and I'll give you two ways to do it, you can use Stilton or any other blue cheese you have in the fridge.
1. While cooking the steak reduce half a glass of white wine by half in a saucepan, add two or three of ounces crumbled Stilton and melt, then add enough double cream or creme fraiche to make it into a sauce consistency.
2. Pan fry the steak, remove from the pan to rest, add a little a very finely chopped shallot and cook for a couple of minutes, deglaze with white wine, reduce and finish with cheese and cream as above.
Take note, you can add pepper to your taste during cooking but don't add any salt until you've tasted the sauce as blue cheese can be pretty salty.
Writing all this has made me want it, I'll probably cook a steak with this sauce on Saturday evening so watch out for it in the photo of your dinner thread.
If a good steak "au natural" please...... just seasoned well when cooked, and I will happily eat
on Sunday at a do I asked a mate if it was considered ok to eat a steak on its own ... no veg, chips, sauce just steak ... " of course" .... it was my Friday diner, but I did feel sort of dirty just having steak
on Sunday at a do I asked a mate if it was considered ok to eat a steak on its own ... no veg, chips, sauce just steak ... " of course" .... it was my Friday diner, but I did feel sort of dirty just having steak
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