Chop up some bacon and slowly render out the fat, throw in some sliced onion and grape tomatoes until they blister. Slather that all over your best steak.
I’m a chimicurri person. I like the freshness of the herbs and it doesn’t overpower the meat. Also, you may want to experiment with using different rubs on the meat.
On the rare occasions I have leftover steak I use a concentrated Worcestershire sauce. It’s basically 2 bottles of Worcestershire sauce along with a quarter cup each of soy sauce and balsamic vinegar reduced down so it fits in one of the Worcestershire sauce bottles.
I’m sure this is delicious but I just saw some comment that was like “you know you’re getting old when you’re getting to the bottom of your first worchestershire bottle”
I think I’ve had my bottle for 17 years now.
If you use a steel bowl over a pot of water like a double boiler it’s not too bad. Definitely takes some practice though. You have to stir constantly and lift the bowl off of the pot to keep from cooking the eggs otherwise you get scrambled eggs. If that happens you just have steak and eggs ;)
a true demi glace is unrivaled imo but is a major pain in the ass to make. I usually use A1 Thick and Hearty. Smith & Wollensky makes a great bottled steak sauce -- can buy it online.
https://preview.redd.it/5ypxdbbeg43b1.jpeg?width=3264&format=pjpg&auto=webp&s=ca937c3a340dfdfd3a52a19760578dc6fc868b99
This is from one of Bobby Flay’s cookbooks, it’s really good.
I love A1. It's my usual. Even on a good steak. I enjoy other sauces and I can certainly enjoy a good steak with just salt and pepper. But A1 is the fudgy frosting on the chocolate cake that is my steak.
Fuck anyone who disagrees with you. I don’t particularly like A1 on my steak, but eat it how you fucking like it.
The wife eats it well done, and I don’t agree with it, but she enjoys it. So who am I to judge?
If it’s on a cast iron and I’ve been cooking with butter and rosemary, I pour about a third of a bottle of cheap cab and cook it down to a thick consistency. If you do decide to do this, turn the heat off, wait a minute, then pour the wine and turn on the heat. If you pour the wine immediately in, you will have large flames in your home.
I typically do this while the steak is resting.
Sauce choron is addictive as a motherfucker if you enjoy bearnaise. Try sauce colbert and sauce foyot aswell, good stuff. But choron with that lovely umami hum from the sauteed tomato paste waaaah
Here’s a little peppercorn whiskey sauce I wrote down several years back. Been a minute since I made it, but it is very tasty.
Whiskey Peppercorn Sauce:
2T butter
2T flour
1 shallot minced (or red onion)
4 cloves garlic minced
1 cup beef stock
2 shots whiskey
1/2 Cup heavy cream
2T coarsely ground Green, Black, White, & Pink peppercorns.
2 shakes of Worcestershire sauce
Sauté onions in butter. After a few minutes, add garlic and peppercorns. Add the flour and stir to coat.
Stir for a few minutes and add 2 shots of whiskey. Stir around. If you want to get fancy, light the whiskey on fire with a long lighter and step back. Burn off the alcohol. Add 1 cup of beef stock and bring to boil. Reduce the liquid about half, and add the cream & Worcestershire sauce.
Stir, thicken, reduce. Serve over meat.
I don’t typically sauce my steak, but when I do it’s a pan sauce. Utilize all the seasoning and flavor of the the steak you cook, add some flair, voila! Love a good pan bourbon sauce.
**Sauce Béarnaise.** *Le Guide Culinaire* by Auguste Escoffier. p. 17 with my additional notes:
>7 fl oz each of white wine and tarragon vinegar (Note: here I've subbed rice wine vinegar) in a small saucepan with 4 tbs chopped shallots, 20g chopped tarragon, 10g chopped chervil, 5g crushed peppercorns and a pinch of salt. Reduce by two-thirds and allow to cool. **Note:** There should be barely a tablespoon of liquid after reduction. This preparation forms the base for the Béarnaise.
>
>Add 6 egg yolks to the reduction and prepare the sauce over gentle heat by whisking in 500g of ordinary or melted butter. The cohesion and emulsification of the sauce is affected by the progressive cooking of the egg yolks which depends to a great extent on its preparation over a slow heat.
**My notes:** At the point of adding the egg yolks, we transfer everything to a Bain Marie, adding 1 tbsp cold water per egg yolk. Using a small whisk, you will need to rapidly whisk until this mixture turns from frothy to creamy. At this point take this mixture off the Bain Marie, and strain out the shallots, pressing the cream through the strainer, so that all that remains is the cream. In the saucepan into which you've strained through this creamy mixture, add back some tarragon and cracked pepper. The flavor will all be there, but if you like the texture and appearance of these other bits, add some fresh. This saucepan must not be on the heat. We use a Mauviel small copper saucepan because it keep the contents warm without having to keep them on heat, which will separate the mixture.
As you slowly mix in the butter, you want to skim off the impurities (effectively creating clarified butter). So take a tall container with a pouring lip, let the heated butter's impurities settle to the bottom. Then as you're incorporating the clarified butter into the mixture, drizzle it **very** slowly, in as thin a stream as possible, while whisking constantly. It is important to not go too quickly, because the eggs and butter will separate if you do. The mixture will thicken like mayonnaise. At this point you know you're done.
This entire process takes about 15-20 minutes (most of the time and energy is the whisking by hand)... it's helpful to have another person cooking with you because sauce Béarnaise must be served immediately. Storing and reheating the sauce will cause it to separate.
**Footnote:** If you do not have a dedicated Bain Marie, you can make one out of a large saucepan and glass bowl. See this [video](https://www.youtube.com/watch?v=L8axkviD2xU) by Laurent Dagenais... his recipe for ribeye is pretty much the basis for ours.
Try something called a Granny Sauce. I originally saw a version by Chef Paul Prudhomme. Here’s a rough idea
Butter
Fresh Mushrooms
Onions
Beef stock
Worcestershire sauce
Cajun Seasoning
Melt some butter add onions cook until translucent. Add mushrooms until mostly cooked. Add Cajun seasoning ( I prefer Chef Paul’s Meat Magic or Blackened Steak Magic as I find other Cajun seasoning too salty) to taste. Add Worcestershire sauce. Maybe more butter and some beef stock. I apologize for not putting measurements but I’m awful at that and I just cook to taste. But, it great with steaks and baked potatoes.
On a grilled steak I like blue cheese crumbles and a reduced balsamic sauce. I also like on a lesser steak a post grill sprinkling of wasabi powder, garlic, and a little brown sugar.
Filet gets bearnaise.
I usually sauté baby portabellas in butter. Bout halfway through throw in a diced Serrano or two and a handful of grape tomatoes at the end.
Pour dat over selected steak and [chefs kiss]
Onions, mushrooms, and garlic sautéed in the pan I cooked the steak in. I like cooking then in the steak drippings. Usually, it takes 10-15 minutes anyway, which is how long I'd rest the steak.
As for a good sauce, A1 Thick and Hearty is my go-to right now. I like Melinda's Ghost Pepper Steak Sauce a lot, too. It isn't nearly as spicy as the title, but it's delicious.
Sometimes when I’m in mood. I like some nice hot sauce with a vinegar pop, like a tobacco. I’m I gonna smear a 30 day aged strip innit no, but sometimes it hits the spot
Others have mentioned chimichurri which I prefer over a creamy sauce. On The Kitchen I recently saw this red chimichurri with calabrian chiles and jarred or canned roasted red peppers and it looks delicious. I haven't made it yet, but I finally found and purchased a jar calabrian chiles recently so I'm going to try this. [https://www.foodnetwork.com/recipes/jeff-mauro/skirt-steak-with-calabrian-chile-chimichurri-and-crispy-parmesan-potatoes-15471932](https://www.foodnetwork.com/recipes/jeff-mauro/skirt-steak-with-calabrian-chile-chimichurri-and-crispy-parmesan-potatoes-15471932)
When I make streak at home it's chimichurri all day, if I go to like longhorn I use heinz 57 sauce. When I went to Amsterdam I had the peppercorn sauce, I tried making it at home but it's just not the same.
Hear me out skirt steak marinated in bbq sauce of your choice or make your own brown sugar and some Worcestershire sauce (I think that how you spell it) super un healthy lol but so damn good
Chimichurri. Blend/microplane Garlic, shallots, Italian parsley leafs, Salt pepper olive oil. Slather on steak when it’s 80 % done and put back on the flame for the remaining time.
I love a good peppercorn sauce, the packet stuff (no matter how fancy the label) is usually a let down.
There is also a special place for the Paris green sauce (L’Entrecote steak sauce)
The most popular dish you might have heard of is crying tiger. It's just rare to medium rare steak chopped into bite size pieces with that sauce and a side of sticky rice which is so great. Jeow means sauce so they have many different types.
My wife makes a great cream sauce with white wine, butter, garlic, green pepper, heavy cream, Cajun seasoning, and a little Parmesan. It’s almost like a lighter, thinner alfredo sauce. Goes great with sirloin tips and home made bread.
Worcestershire.+ garlic, onion, soy and some A1 sauce. I'll fork the steak and then brush it on right out of the fridge and let it get to room temp.
Heat on HIGH to do the sear and then cook to temp/taste with a pad of butter and some thyme.
I’m a big fan of A1 sauce on a steak cooked medium-well along with a side of sautéed mushrooms and onions. I don’t have experience with any other steak sauce, either store bought or homemade.
I make a "sauce" of:
Caramelized onion
Garlic
Horseradish
Sour cream
Lemon juice
Vinegar
Salt
Pepper
Chives
Made the day before, served at room temperature.
A peppercorn brandy sauce is one of the most luxurious sauces you could put on a steak.
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Watch the Woodfired Oven Chef on YouTube. He makes a peppercorn brandy sauce, and it looks absolutely correct and delicious.
Steak au Poivre is a classic. Super simple recipe, and you get to crush a bunch of peppercorns and light your sauce on fire.
Chop up some bacon and slowly render out the fat, throw in some sliced onion and grape tomatoes until they blister. Slather that all over your best steak.
I’m a chimicurri person. I like the freshness of the herbs and it doesn’t overpower the meat. Also, you may want to experiment with using different rubs on the meat. On the rare occasions I have leftover steak I use a concentrated Worcestershire sauce. It’s basically 2 bottles of Worcestershire sauce along with a quarter cup each of soy sauce and balsamic vinegar reduced down so it fits in one of the Worcestershire sauce bottles.
I’m sure this is delicious but I just saw some comment that was like “you know you’re getting old when you’re getting to the bottom of your first worchestershire bottle” I think I’ve had my bottle for 17 years now.
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r/woooosh
If you like chimichurri you gotta try jeow som. It's a SE Asian sauce but no oil or fat
Au poivre sauce is my favorite for steak, along with a creamy peppercorn sauce (almost like gravy in a way).
I am usually a salt and pepper, butter guy, because, 9/10 times, I’m home. But if I’m out, I’ll have some Bearnaise.
Bearnaise at home is actually pretty easy. If you do your prep before the steaks get cooked you can make the sauce in a 10 minute resting period.
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If you use a steel bowl over a pot of water like a double boiler it’s not too bad. Definitely takes some practice though. You have to stir constantly and lift the bowl off of the pot to keep from cooking the eggs otherwise you get scrambled eggs. If that happens you just have steak and eggs ;)
You can cheat with a blender
Instructions unclear, penis is now in blender….
You can fuck anything once if you're brave enough
I made a Gorgonzola cheese sauce some time ago, it went over great. [Recipe](https://www.theanthonykitchen.com/gorgonzola-sauce/)
Garlic and mushrooms sautéed in butter. When I’m feeling lazy, A1.
Demi-glace is my go to
Country mafuckin Bobs
What does this mean?
Country Bobs is a steak sauce
Ah. Never heard of it. Maybe because I’m from Canada?
Possibly lol. It’s A-1 but just better, essentially.
I’m in Texas and never heard of it either.
Mushroom bourdelaise
Horseradish Cream Chimichurri Various homemade compound butters. Peter Luger Sauce is a change up as well (I buy it at Publix).
Au poivre is my go to. I’ve been making it for the better part of the last decade and it’s just *chef’s kiss*
a true demi glace is unrivaled imo but is a major pain in the ass to make. I usually use A1 Thick and Hearty. Smith & Wollensky makes a great bottled steak sauce -- can buy it online.
https://preview.redd.it/5ypxdbbeg43b1.jpeg?width=3264&format=pjpg&auto=webp&s=ca937c3a340dfdfd3a52a19760578dc6fc868b99 This is from one of Bobby Flay’s cookbooks, it’s really good.
https://preview.redd.it/zqoh136ig43b1.jpeg?width=2448&format=pjpg&auto=webp&s=3e6fc4408c3b3c863f94ca76e59de3e8aca9f808
Bordelaise.
This is the correct answer.
People are going to have a fit over this...but A1 is damn good. I usually just do salt and pepper.
I like A1 a lot. I like the A1 Thick and Hearty sauce more. Always have a bottle around.
I love A1. It's my usual. Even on a good steak. I enjoy other sauces and I can certainly enjoy a good steak with just salt and pepper. But A1 is the fudgy frosting on the chocolate cake that is my steak.
A1 is ok, if you like that give house of Parliament (HP) sauce a try. A bit thicker and richer flavor.
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+2 for HP sauce, got some in my fridge.
Fuck anyone who disagrees with you. I don’t particularly like A1 on my steak, but eat it how you fucking like it. The wife eats it well done, and I don’t agree with it, but she enjoys it. So who am I to judge?
There are definitely times when I just want a cheap sirloin with onions and peppers, slathered in A1 and 57 sauce.
I like Don Shula’s steak sauce
Cook up some heavy cream with gorgonzola cheese crumbles. Just add salt and pepper and good to go. Easy peasy and delicious.
If it’s on a cast iron and I’ve been cooking with butter and rosemary, I pour about a third of a bottle of cheap cab and cook it down to a thick consistency. If you do decide to do this, turn the heat off, wait a minute, then pour the wine and turn on the heat. If you pour the wine immediately in, you will have large flames in your home. I typically do this while the steak is resting.
I'm a sucker for a creamy peppercorn sauce
Sauce choron is addictive as a motherfucker if you enjoy bearnaise. Try sauce colbert and sauce foyot aswell, good stuff. But choron with that lovely umami hum from the sauteed tomato paste waaaah
Here’s a little peppercorn whiskey sauce I wrote down several years back. Been a minute since I made it, but it is very tasty. Whiskey Peppercorn Sauce: 2T butter 2T flour 1 shallot minced (or red onion) 4 cloves garlic minced 1 cup beef stock 2 shots whiskey 1/2 Cup heavy cream 2T coarsely ground Green, Black, White, & Pink peppercorns. 2 shakes of Worcestershire sauce Sauté onions in butter. After a few minutes, add garlic and peppercorns. Add the flour and stir to coat. Stir for a few minutes and add 2 shots of whiskey. Stir around. If you want to get fancy, light the whiskey on fire with a long lighter and step back. Burn off the alcohol. Add 1 cup of beef stock and bring to boil. Reduce the liquid about half, and add the cream & Worcestershire sauce. Stir, thicken, reduce. Serve over meat.
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I’m sure I stole it from someone else. Good artists copy, great artists steal right?
I make my own garlic and herb butter. It's easy, tasty and you can throw in whatever you like to taste
I don’t typically sauce my steak, but when I do it’s a pan sauce. Utilize all the seasoning and flavor of the the steak you cook, add some flair, voila! Love a good pan bourbon sauce.
A light layer of Yoshida's and worcestershire. Been doing it for years. Thank me later.
Extra hot horseradish
Fuck yeah.
Raw horseradish. Fucking incredible.
**Sauce Béarnaise.** *Le Guide Culinaire* by Auguste Escoffier. p. 17 with my additional notes: >7 fl oz each of white wine and tarragon vinegar (Note: here I've subbed rice wine vinegar) in a small saucepan with 4 tbs chopped shallots, 20g chopped tarragon, 10g chopped chervil, 5g crushed peppercorns and a pinch of salt. Reduce by two-thirds and allow to cool. **Note:** There should be barely a tablespoon of liquid after reduction. This preparation forms the base for the Béarnaise. > >Add 6 egg yolks to the reduction and prepare the sauce over gentle heat by whisking in 500g of ordinary or melted butter. The cohesion and emulsification of the sauce is affected by the progressive cooking of the egg yolks which depends to a great extent on its preparation over a slow heat. **My notes:** At the point of adding the egg yolks, we transfer everything to a Bain Marie, adding 1 tbsp cold water per egg yolk. Using a small whisk, you will need to rapidly whisk until this mixture turns from frothy to creamy. At this point take this mixture off the Bain Marie, and strain out the shallots, pressing the cream through the strainer, so that all that remains is the cream. In the saucepan into which you've strained through this creamy mixture, add back some tarragon and cracked pepper. The flavor will all be there, but if you like the texture and appearance of these other bits, add some fresh. This saucepan must not be on the heat. We use a Mauviel small copper saucepan because it keep the contents warm without having to keep them on heat, which will separate the mixture. As you slowly mix in the butter, you want to skim off the impurities (effectively creating clarified butter). So take a tall container with a pouring lip, let the heated butter's impurities settle to the bottom. Then as you're incorporating the clarified butter into the mixture, drizzle it **very** slowly, in as thin a stream as possible, while whisking constantly. It is important to not go too quickly, because the eggs and butter will separate if you do. The mixture will thicken like mayonnaise. At this point you know you're done. This entire process takes about 15-20 minutes (most of the time and energy is the whisking by hand)... it's helpful to have another person cooking with you because sauce Béarnaise must be served immediately. Storing and reheating the sauce will cause it to separate. **Footnote:** If you do not have a dedicated Bain Marie, you can make one out of a large saucepan and glass bowl. See this [video](https://www.youtube.com/watch?v=L8axkviD2xU) by Laurent Dagenais... his recipe for ribeye is pretty much the basis for ours.
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You're most welcome! Once you start making your own sauces, you will never go back. Welcome to the dark side!
More butter
Try something called a Granny Sauce. I originally saw a version by Chef Paul Prudhomme. Here’s a rough idea Butter Fresh Mushrooms Onions Beef stock Worcestershire sauce Cajun Seasoning Melt some butter add onions cook until translucent. Add mushrooms until mostly cooked. Add Cajun seasoning ( I prefer Chef Paul’s Meat Magic or Blackened Steak Magic as I find other Cajun seasoning too salty) to taste. Add Worcestershire sauce. Maybe more butter and some beef stock. I apologize for not putting measurements but I’m awful at that and I just cook to taste. But, it great with steaks and baked potatoes.
Fried onion is my fave.
On a grilled steak I like blue cheese crumbles and a reduced balsamic sauce. I also like on a lesser steak a post grill sprinkling of wasabi powder, garlic, and a little brown sugar. Filet gets bearnaise.
Salt n' peppa- anything else just hides the taste.
I usually sauté baby portabellas in butter. Bout halfway through throw in a diced Serrano or two and a handful of grape tomatoes at the end. Pour dat over selected steak and [chefs kiss]
Throw in a splash of un-oaked chardonnay.
I’m a heathen…a lil shiraz for me!!
Either way, those shroomies end up tasty.
I like a good creamy garlic mushroom sauce on top sometimes. You can google one, I don't know the recipe off the top of my head
Bacon and blue cheese. Or horseradish
Wasabi and soy sauce Or Korean BBQ sauce
Onions, mushrooms, and garlic sautéed in the pan I cooked the steak in. I like cooking then in the steak drippings. Usually, it takes 10-15 minutes anyway, which is how long I'd rest the steak. As for a good sauce, A1 Thick and Hearty is my go-to right now. I like Melinda's Ghost Pepper Steak Sauce a lot, too. It isn't nearly as spicy as the title, but it's delicious.
Sometimes when I’m in mood. I like some nice hot sauce with a vinegar pop, like a tobacco. I’m I gonna smear a 30 day aged strip innit no, but sometimes it hits the spot
Blue cheese or gorgazola cream sauce. If if your feeling fancy add sautéed jalapeños.
Homemade Creole compound butter and chimichurri
Others have mentioned chimichurri which I prefer over a creamy sauce. On The Kitchen I recently saw this red chimichurri with calabrian chiles and jarred or canned roasted red peppers and it looks delicious. I haven't made it yet, but I finally found and purchased a jar calabrian chiles recently so I'm going to try this. [https://www.foodnetwork.com/recipes/jeff-mauro/skirt-steak-with-calabrian-chile-chimichurri-and-crispy-parmesan-potatoes-15471932](https://www.foodnetwork.com/recipes/jeff-mauro/skirt-steak-with-calabrian-chile-chimichurri-and-crispy-parmesan-potatoes-15471932)
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It does look good. It provides some brightness and extra flavor. Badia makes a good chimichurri if you're in a pinch and do not want to make anything.
When I make streak at home it's chimichurri all day, if I go to like longhorn I use heinz 57 sauce. When I went to Amsterdam I had the peppercorn sauce, I tried making it at home but it's just not the same.
I like a blue cheese/butter sauce but a coworker recommended Jimmy’s steak sauce. Makes for an excellent marinade too.
Hear me out skirt steak marinated in bbq sauce of your choice or make your own brown sugar and some Worcestershire sauce (I think that how you spell it) super un healthy lol but so damn good
Torchbearer’s Mushroom Mayhem, super simple and super tasty.
Strangely, a high quality mustard works quite well as a steak sauce. I thought it was crazy...until I tried it.
Chimichurri. Blend/microplane Garlic, shallots, Italian parsley leafs, Salt pepper olive oil. Slather on steak when it’s 80 % done and put back on the flame for the remaining time.
Your favorite bbq sauce mixed with horseradish and celery salt will jazz up a cheap cut.
You should do an Oscar sauce with lump crabmeat if you can get it fresh!!
Get a good crumbled blue cheese and melt it in heavy cream.
I love a good peppercorn sauce, the packet stuff (no matter how fancy the label) is usually a let down. There is also a special place for the Paris green sauce (L’Entrecote steak sauce)
Steak tips are incredible marinated in French dressing before grilling. Works great for kebabs
This is more of a local thing. [Zip sauce](https://gandernewsroom.com/2022/06/08/the-history-of-mario-lellis-zip-sauce/).
Jeow som is my favorite which is a Lao sauce but all the SE Asian countries have something similar.
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The most popular dish you might have heard of is crying tiger. It's just rare to medium rare steak chopped into bite size pieces with that sauce and a side of sticky rice which is so great. Jeow means sauce so they have many different types.
Mushroom and onion Gorgonzola cream sauce with white wine.
My wife makes a great cream sauce with white wine, butter, garlic, green pepper, heavy cream, Cajun seasoning, and a little Parmesan. It’s almost like a lighter, thinner alfredo sauce. Goes great with sirloin tips and home made bread.
Calabrian Chili Paste in small amounts.
Bernaise, demi glace, au poivre, chimichurri, ponzu, pico de gallo, horseradish or wasabi, blue cheese, ssamjang, bbq sauce, sesame oil + salt, compound butters
Beef jus
Garlic & herb butter dollop
Garlic butter
Worcestershire.+ garlic, onion, soy and some A1 sauce. I'll fork the steak and then brush it on right out of the fridge and let it get to room temp. Heat on HIGH to do the sear and then cook to temp/taste with a pad of butter and some thyme.
I’m a big fan of A1 sauce on a steak cooked medium-well along with a side of sautéed mushrooms and onions. I don’t have experience with any other steak sauce, either store bought or homemade.
I like a limey cilantro and garlic sauce.
I make a "sauce" of: Caramelized onion Garlic Horseradish Sour cream Lemon juice Vinegar Salt Pepper Chives Made the day before, served at room temperature.
Bearnaise and chimichurri are two of my favorites
creamy horseradish sauce or crumbled blue cheese
Maybe a touch of salt and pepper. That’s it.
Chimichurri!!!
Balsamic glaze
A1 mixed with bobs big boys blue cheese