BeZo
Well-known member
What sauces do you guys make for your steaks? I did a Bleu cheese pan sauce today.
I do that, but with minced shallot & garlic, and some warsh... worsh... wash yer sister sauce.I usually just deglaze with a little beef broth and let it reduce, then pour in some cream and let it reduce and call it a day. A lot of times I'll throw extra thyme in the sauce, because thyme and beef go so well together. One day, I want to make steak au poivre and try it.
Nice addition. I usually have garlic in the pan, but never really have shallots as I don't know when I'm going to cook a steak usually. I suppose I could always keep a few shallots around as they're so good in dishes.I do that, but with minced shallot & garlic, and some warsh... worsh... wash yer sister sauce.
Same. If the meat is good and perfectly cooked, it shouldn't need a sauce.I don't eat sauce with steak. Salt and pepper, turn it and burn it.
I love to taste the soul of the animal I am eating. The blood sacrifice it has made for me.Same. If the meat is good and perfectly cooked, it shouldn't need a sauce.
I've had steak with compound butters, demi-glace, or chimichurri and i love all of that stuff too!
But it shouldn't need it imho.
I have no use for A1 or Lee & Perrins, used to use it as a kid when we couldn't afford good meat.
HP Sauce is pretty good with lamb though.
Ha!I have no use for A1 or Lee & Perrins, used to use it as a kid when we couldn't afford good meat.
HP Sauce is pretty good with lamb though.
Soul foodI love to taste the soul of the animal I am eating. The blood sacrifice it has made for me.
Ah yes of course brother! Forgot about that one.I meant Lee & Perrins steak sauce, not Worcestershire sauce.
I use Lee & Perrins worcestershire sauce all the time!
If you like worcestershire, have you tried this?Ah yes of course brother! Forgot about that one.
Yeah, Worcestershire sauce is the shit. Even on scrambled eggs. LOVE it.