Steak sauce

[Luc]

I like having a bit of sauce when I heat a steak. I normally grill it on the barbie. If I were to make a sauce indoor, I would deglaze the pan and create the sauce that way but on the barbie, it's different a bit. I guess I would need to make one in the Vitamix (Blender) or somewhere else without impacting my timing too much.

Any steak sauce recipe? I am not looking for pre-made or bottle sauce, no powder stuff, I want real stuff. So, how do you make it without deglazing a pan?

 

[YetiDave]

http://allrecipes.co.uk/recipe/10105/peppercorn-sauce-for-steak.aspx can't beat a peppercorn sauce

 

[whavens]

I am a big fan of Henry Bains sauce. Henry Bain sauce is a sweet-sour-spicy beef sauce invented by a maitre d' at Louisville's all-male Pendennis Club in the early 20th century.


· 1 (17-ounce) jar Major Grey's chutney
· 1/2 of 9-ounce jar imported pickled walnuts (optional, see note)
· 1 (14-ounce) bottle ketchup
· 1 (11-ounce) bottle A-1 Steak Sauce
· 1 (10-ounce) bottle Worcestershire sauce
· 1 (12-ounce) bottle chili sauce
· Tabasco, to taste

Put the chutney and walnuts, if using, in a blender and chop fine or puree as you prefer (you'll need to stop and stir). Combine with other ingredients and season to taste with Tabasco.


Makes 4 pints.


Serve with hot or cold roast beef. Spread on beef sandwiches, serve with pot roast, etc. Also good served with cream cheese as a cracker spread.


Note: Pickled walnuts are recommended in the Henry Bain sauce recipe in``The Farmington Cookbook,'' but not in recipes written by former Louisville food writers Cissy Gregg and Marion Flexner.

 

[JoshuaNY]

You can make a pan sauce without beef fond. I often saute some mushrooms for the "fond", add some shallots and garlic.
Deglaze with beef stock, reduce
add some red wine, reduce
pat of butter.
Delicious

Chimichurri is different then your normal steak sauce, but very good. And is no cook, and can be made ahead of time and kept in the fridge so it won't mess up your timing.

 

[MixedMotives]

how dare you ruin a good steak the blood is sauce enough

 

[Alacrity59]

Luc. You may want to try out a Mushroom Ketchup. I hope I'm not pushing this too much. But look up Heston Blumenthal and Mushroom Ketchup. It takes a couple of days to prep. The other crazy amazing way simple thing was Bob Blumer's dad's recipe for Gaucho sauce . . a tablespoon of cayenne pepper and three of salt in a cup of water. Put it in a squirt bottle and put on liberally as you grill your steak. Well hold back a bit, it is salt.

 

[oc_in_fw]

how dare you ruin a good steak the blood is sauce enough

For me, it depends on the cut. If it is sirloin I will add a sauce, since there isn't much fat. A well marbled ribeye, on the other hand, gets none. Sirloin needs all the help it can get.

 

[YetiDave]

Ain't no blood in steak, the red stuff's myoglobin - muscle pigment

 

[Luc]

Luc. You may want to try out a Mushroom Ketchup. I hope I'm not pushing this too much. But look up Heston Blumenthal and Mushroom Ketchup. It takes a couple of days to prep. The other crazy amazing way simple thing was Bob Blumer's dad's recipe for Gaucho sauce . . a tablespoon of cayenne pepper and three of salt in a cup of water. Put it in a squirt bottle and put on liberally as you grill your steak. Well hold back a bit, it is salt.

Yes, I saw Heston on a few tv shows, he's very particular when he cooks. That sounds great. I will try some of the other suggestions too. Sounds good.

 

[cody6766]

Chimichurri is great on steaks. You can also make up an oil using olive oil, oregano, parsley, garlic, and a small bit of lemon juice. Mix, heat on low until fragrant and enjoy. Go easy with the herbs, especially oregano, so you don't overpower the steak. Sauces on steaks should complement, not cover, if used, and definitely shouldn't ruin a steak like A1 or 57. A good baste with butter that has been either mixed with herbs or mixed with a little red wine, garlic and red wine vinegar is also great. Sub balsamic for the red wine vinegar for a slightly darker flavor.

 

[jazzguy]

Good call on the chimichurri. My Argentinian friend turned me into it. It is easy to make in advance and great on steak.

 

[cody6766]

Oh, I almost forgot...Add some hot peppers to your chimichurri and it gets pretty interesting. I like to add some fresh jalapenos to get a nice burn, but some good pepper flavor. It's not traditional, but it's good. You need to do this on a something like a skirt steak or a ribeye. It would be wasted on a filet...more like the filet wasted on the sauce. Sirloin would also be fine.

 

[Rushman2112]

I'd not had chimichurri until I went to an Argentinian steak house in Hong Kong last year - called Tango BTW if you are ever there, top steak - and was just blown away by it. Great combination with the rare, rich meaty goodness.

 

[martym]

I just bbq'd 4 New York Strips and 3 Ribeyes.
I used mesquite logs and mesquite charcoal from Mexico.
I only season/tenderize the meat with sea salt. I leave it on for a hour or two b4 cooking.
The steaks come out tenter and delish.
No Sauce!
marty

 

[Luc]

I made some chimichurri last week actually and it was pretty nice. Funny because I thought it would be great steak sauce also and I can blend it while I cook the steaks! Neato-burrito, it's on the list for my next steaks, thanks gents!