Need? Try want.
Just as I don’t need to polish my copper or bring out silver and china for Christmas, I don’t need to sauce my steaks. I view sauces as similar nice touches for a special occasion. Sometimes they make them special.
Between my home cooking and at my social fraternity’s monthly steak night, I cook a lot of steak, virtually all served un-sauced. If I did the same for Christmas dinner, it would feel like I was plating PBJs. Without a sauce, would not choose steak.
My favorites are Henry Bain Sauce and Compound Butter
I often do skirt or hanger with a well salted and peppered red wine reduction. Adding chanterelles sounds excellent. When juggling a meal, it is a lot easier than making Bernaise and timing it perfectly.
I just like horseradish on my steak. I’ll do chimichurri, too.
I like horseradish a lot, too. But for some reason, I associate it with prime rib. Weird, I know.
I have enjoyed some dishes where I use the chief notes of the sauce but do not make the actual sauce. For example, a poached egg on a buttered English muffin with a squeeze of lemon and a bit of salt is evocative of Hollandaise. I may try a pan cooked steak done with butter, deglazed with white wine, lemon, and tarragon and made into a reduction, and see if it does something similar with the flavors of Bernaise.
I kind of need it for prime rib. I also find the sauce I get from sauteeing mushrooms works just great. Love mushrooms with steak.
I think Eric Ripert(?) has a luxe mushroom sauce that takes a shitload of mushrooms–and then you toss the mushrooms!
How wasteful and unnecessary.
I recently saw a youtuber put “Diane Sauce” on a steak. I’ve never tried it, but he seemed to enjoy this sauce.
Personally, I don’t put a sauce on steak when I serve it. I do have a friend that smothers his steak with A-1 Steak Sauce. He seems to like his steak that way.
Kind of like Momofuku tossing the cereal and using only the milk?
My PIC likes A-1. I do not care for it at all, so I can’t even see it ‘saving’ a subpar steak.
It would be an overall very sad steak experience.
That’s a new one on me.
Mustard on hamburgers but it never occurred to me to try mustards on a better piece of meat.
I meant to include in this on my original list. Try it sometime.
I assume that Haters is referring to Colemans Mustard which is not much like the Mustard here in the States except what you find in Chinese Restaurants. Pretty much just straight Mustard Powder with minimal Seasonings, VERY strong and most use it very sparingly. Often served with Roasts in Britain
Oh, yeah, as is much to do with haute. I still want to try it.
The good news is that you can keep the shrooms, even if you don’t serve them then and there.
I still don’t understand the concept, but I’m sure Mr. Ripert has his reasons.
A-1, HP, Heinz 57…all great…on well done tenderized steak on a toasted telera, maybe with grilled onions. Never on a serious, R or MR steak.
Yeah, no. Not for me. But enjoy.
I had the book up to the counter, but bailed because I have too many cookbooks.
I think the rationale is that the mushrooms’ (4 lbs, IIRC!) flavor has played out over a very long cook. From reading it, I gather it ends up like a demiglace.
I would probably keep the 'shrooms to put in dog food or to stretch something.
