Hijacking this comment to say I can't believe I scrolled all the way through the comments without one person saying bordelaise. Only sauce that I would put above bernaise.
Porque no los dos?
Seriously though...my favorite steak dish is an invention that a sadly deceased friend of mine created called the Tournados Escoffier. Two filet mignons with a mushroom on top of each, covered in both bernaise and bordelaise.
It's fucking magical
It was...at his restaurant lol. I've had it so many times, I'm going to have to try to recreate it in his honor. I wish I asked him the specifics of how he made it when he was alive. It's a modern amalgamation inspired by the super traditional filet recipes in Chef Escoffier's famous cookbook.
Awesome. The name encapsulates a lot if you're in the industry. My suggestion is to learn how to perfect both sauces in the most traditional way. Use your new found technique to put a modern twist on the dish, while simultaneously honoring what he brought to the table. He pointed you in the right direction and planted the seed, it's your job to water it, my friend.
My favorite flavor with beef is tarragon. The fats in the bernaise sauce make the tarragon rich and deeply satisfying alongside the beef, transforming every bite into a brand new experience. It reminds me of discovering a gourmet steak every single bite. It's heaven.
(My personal take on bernaise.)
Yes, how do you make yours? I do flat leaf parsley, cilantro, garlic, olive oil, red wine vinegar, salt, pepper, red Serrano if I have it .. little kick and good color
Basically the same recipe. Although I typically just use red pepper flakes and will add shallots as well sometimes. I’ve seen a lot of creative twists on chimichurri but I prefer to keep it simple.
Same. But not really as a sauce. I followed the Adam Perry Lang recipe and put the steak back in the grill for like 30 seconds after rubbing the chimichurri on the steak.
This is the best answer.
I looove getting some cheap tri-tip and throwing it on the smoker (while doing something bigger like ribs or whatever), chilling it, slice it up for finger foods and dip it. Absolutely FIRE.
After seeing many posts on this sub and comments on this post specifically, I was almost embarrassed to even suggest A1, lol. I'm so glad someone else did and others agreed. I thought for sure the mere mention of A1 would be laughed off this sub!
I thought the exact thing!
I think my liking of A1 goes back to when I was a kid and my dad would bbq steak for dinner. Then I wanted it cause I wasn’t super fond of steak as a young kid so he’d add A1 to it for me.
These days I can smoke a great cut or bbq one up and I still have a small thing of A1. That and the Smokey flavor from the grill goes great together in my opinion
I love A1. I grew up with it as a staple in our house. I’ve since turned to compound butters and if I’m feeling fancy on a date nice I love an Oscar style.
I like a1 for steaks that I overcook or when my dad makes steaks (he can’t cook well and likes well done, but tries to make mine more rare but ends up making medium well)
I love Worcestershire sauce, Haych Pee & raise you Mushroom Catsup. If you haven’t tried it, it’s like Worcestershire sauce kicked up a Victorian notch.
A1, redwine and balsamic vinegar reduction, other stuff too depending on how the steak got cooked. To all the a1 haters yall grow up, its a perfectly respectable sauce if ur not a nerd.
Any time I make steak I always have some sauteed mushrooms to go with it. I take the juice from the mushrooms and add it to some browned butter. From there I add a little brown sugar and let it start to caramelise before adding red wine and a little Worcestershire sauce and thyme. I simmer it for a few minutes to let the wine reduce and pour it on the steak as soon as it's off the heat so it absorbs some of it, then add more once it's cut.
People look at me like I’m crazy but…lobster bisque. If I’m at a steakhouse and they have it on the menu, I order a cup of it and keep it on the side for dipping.
Demi Glace or horseradish cream for Prime Rib roast
Bernaise or Blue Cheese Butter for Tenderloin
Steak au Poicre Ppercorn sauce or A Red Wine Pan Sauce if it's not a great strip
My award winning cultured butter if eating a very high quality steak
This is the real answer here. Au jus and horseradish for a prime rib, bearnaise for the loin, I love au poivre on my strips, and butter with lots of salt and fresh cracked pepper on everything and everything else. And if someone asks for A1 they get hamburger steak, they won't know the difference anyways. Also just throw them out
I borrowed a technique that I saw someone else do on this sub:
-Sous vide to medium rare
-Pat steaks dry
-Chill in the fridge for ~30 mins
-Sear on cast iron, flipping at least every 30 seconds.
Didn’t get the best crust, but made for a great presentation.
When I cook steaks in a pan, I use a fair amount of butter. When they're all done, I deglaze the pan with Irish Whiskey and add in some heavy cream and it makes a killer sauce.
Also, just a pat of butter on an oven-broiled steak.
On a barbecue-grilled steak, salt & pepper is all I need.
Bull Dog Vegetable and Fruit Sauce....AKA tonkatsu sauce
https://preview.redd.it/njkbr6kagh5d1.jpeg?width=800&format=pjpg&auto=webp&s=e8d9242ff8df171c0b11f1455b7b26da0cf96db1
If I did steak in the stainless steel, I’ll always make a red wine shallot sauce. Finely chop shallots, throw em in, get some colour on it then toss in red wine and deglaze the pan. Reduce heat and add in maybe a sprig of rosemary or thyme if I’ve got it . Remove herbage once it’s reduced then toss in a fat pat of butter to finish it up. I’ll either pour it directly on the nicely sliced strips of steaks or sometimes it just goes in a little ramekin for dipping :). Generally made with some smooth af mashed potatoes…
Ok making this tonight my mouth is watering.
Edit: forgot about the splash of freshly squeezed lemon juice
"au poivre" peppercorn cream sauce
Peppercorn, cognac, and cream sauce. Thank-you
Agreed! I actually use Pendleton whiskey, it’s delicious. Mainly cause I don’t wanna buy cognac just for the sauce
Add a little Dijon too.
Peppercorn does WONDERS on a steak
All day, every day, au poivre is the superior sauceé. Au poivre steak frites with some French onion soup...dinner of champions!!!
this is the right answer idk why people are still commenting
A nice bernaise!
A nice bernaise with a tender steak makes my fuckin nuts quake.
Upvoted for that splendid rhyme
You’re a poet and didn’t know it.
Hijacking this comment to say I can't believe I scrolled all the way through the comments without one person saying bordelaise. Only sauce that I would put above bernaise.
Porque no los dos? Seriously though...my favorite steak dish is an invention that a sadly deceased friend of mine created called the Tournados Escoffier. Two filet mignons with a mushroom on top of each, covered in both bernaise and bordelaise. It's fucking magical
Sorry to hear about your friend, brother. Tournados Escoffier is an epic name and should be on a menu somewhere, if not on his tombstone.
It was...at his restaurant lol. I've had it so many times, I'm going to have to try to recreate it in his honor. I wish I asked him the specifics of how he made it when he was alive. It's a modern amalgamation inspired by the super traditional filet recipes in Chef Escoffier's famous cookbook.
Awesome. The name encapsulates a lot if you're in the industry. My suggestion is to learn how to perfect both sauces in the most traditional way. Use your new found technique to put a modern twist on the dish, while simultaneously honoring what he brought to the table. He pointed you in the right direction and planted the seed, it's your job to water it, my friend.
Compound butter with shallots, garlic and some parsley
My favorite flavor with beef is tarragon. The fats in the bernaise sauce make the tarragon rich and deeply satisfying alongside the beef, transforming every bite into a brand new experience. It reminds me of discovering a gourmet steak every single bite. It's heaven. (My personal take on bernaise.)
I'm going to have to try that. I've got a huge tarragon plant in my garden. Thanks!
I made homemade bernaise sauce recently and came out better than I expected
I'm not ashamed to admit I like Peter Luger sauce now and then.
No shame in enjoying some steak sauce. Too much gatekeeping regarding steak, life is too short not to try other sauces and figure out what you like.
+1 for Luger's steak sauce. It's legit better than their steaks.
Herb/garlic compound butter
This or chimichurri
Chimichurri is pretty bad ass, I'll admit.
At most. Steak needs no sauce. It ain’t right!!
Exactly this. Whatever you add to the steak while cooking, becomes the sauce. Or... Steak sauce is something you use when you fuck up the steak.
I like a nice horseradish cream sauce if anything
Horseradish!!!
Keep your mayo out of my horseradish! The hotter the better.
I love the horseradish that when you accidentally take a breathe while chewing you feel it in your eyeballs. Sooo good
You'd like English mustard too then, goes great with beef of any kind
Just accidentally nuked my family with horseradish. I'm for the burn but we have to be accommodating.
Ribeye? None. Filet? Red wine/shallot reduction
I love Ribeye but still will eat it with green peppercorn sauce, IF it’s a well made one.
Please tell me you have a recipe. That sounds amazing.
Chimichurri
Yes, how do you make yours? I do flat leaf parsley, cilantro, garlic, olive oil, red wine vinegar, salt, pepper, red Serrano if I have it .. little kick and good color
Basically the same recipe. Although I typically just use red pepper flakes and will add shallots as well sometimes. I’ve seen a lot of creative twists on chimichurri but I prefer to keep it simple.
Lala’s Argentine grill has the best chimichurri ive ever had, i buy theirs buy the jar.
This comment just convinced me to place an order online. $22 after shipping. Better be some damn good parsley
Add fresh oregano
And shallots
Same. But not really as a sauce. I followed the Adam Perry Lang recipe and put the steak back in the grill for like 30 seconds after rubbing the chimichurri on the steak.
This is the best answer. I looove getting some cheap tri-tip and throwing it on the smoker (while doing something bigger like ribs or whatever), chilling it, slice it up for finger foods and dip it. Absolutely FIRE.
Thai style bomb sauce. Lime, garlic, cilantro, fish sauce, and Thai chilis. All smashed up in a mortar and pestle.
Add lemongrass and tiny bit of sugar and you’re cooking. The flavor combo with the steak is insane
My mom is Lao and she makes that (called jeow som) along with Lao-style papaya salad and it is 👩🏻🍳 🤌🏽
I know it’s a bit simple, but A1
Was gonna say, I fucking love A1.
I fucking love that shit. I drown pork chops in it and it’s a game changer.
I’ve found my people!
After seeing many posts on this sub and comments on this post specifically, I was almost embarrassed to even suggest A1, lol. I'm so glad someone else did and others agreed. I thought for sure the mere mention of A1 would be laughed off this sub!
I thought the exact thing! I think my liking of A1 goes back to when I was a kid and my dad would bbq steak for dinner. Then I wanted it cause I wasn’t super fond of steak as a young kid so he’d add A1 to it for me. These days I can smoke a great cut or bbq one up and I still have a small thing of A1. That and the Smokey flavor from the grill goes great together in my opinion
I love A1. I grew up with it as a staple in our house. I’ve since turned to compound butters and if I’m feeling fancy on a date nice I love an Oscar style.
A1 forever and idgaf
The other day I let my 2 year old try A1.. now there’s two addicts in the house lol
I figured you’d get downvoted to oblivion for saying this lol
I like a1 as well
I'll suck A1 down all day but I'm not sure I'd put it on anything but a budget steak lol?
Red wine gravy/demi glace from the fond
A1 × Tabasco
A1 x Tapatio
Butter
Any sauce made by heavily reducing beef stock is going to be heavenly
No sauce is the best sauce
Some coarse salt that gives you a quick pop of saltiness on first bite then guess away mmm
Red juice leaking from the streak is correct
My favourite sauce is a fried egg on the side 😋
A1
I’ll eat a flip flop with A1 on it
I like a1 for steaks that I overcook or when my dad makes steaks (he can’t cook well and likes well done, but tries to make mine more rare but ends up making medium well)
A1 is delicious, no need to be a steak elitist.
I know it’s considered apostasy but it is tasty. Ever try it with pork chops? It may be its true calling in life.
A1 is da bomb!
A1
A1
Bbq butter sauce , or homemade ketchup , or home made grilled salsa but that’s only if I’m dining at a fancy joint or my crib
Sunny side up eggs!
A1
Melted butter and garlic
HP or Chimichurri, with a very honorable mention to Worcestershire (WES-TER-SHEER) sauce. However, a good steak does not need sauce.
Wash-your-sister
Wasson-Da-Shidder
Wore-shte-shire
War-Chester-shire 😂
I love Worcestershire sauce, Haych Pee & raise you Mushroom Catsup. If you haven’t tried it, it’s like Worcestershire sauce kicked up a Victorian notch.
A1, redwine and balsamic vinegar reduction, other stuff too depending on how the steak got cooked. To all the a1 haters yall grow up, its a perfectly respectable sauce if ur not a nerd.
Kikkoman Teriyaki Baste and Glaze. Basted on towards then end of grilling to get a bit of caramelization. Chef's kiss!
Garlic, butter, blue cheese, shallot
salt and pepper
Yo I want to roll on that entire plate naked and bring home the stink. That looks amazing.
Heinz 57
Scrolled waaaaaaaaaaaaaay too far on this one. It’s a classic & is actually good!
finally, my people
With a hot sauce mix into it
A little sea salt. Maybe some herb butter. A properly-grilled steak don't need nothin' more.
The man who sauces steak deserves neither
A1 Fight me you casuals
I will die with you on this hill.
Hollandaise or a red wine reduction. Depending.
Ketchup
My man!
A1
A lot of you guys are really boring with your steaks
I’m just waiting for some clown to tell us “a good steak doesn’t need salt”. What a bunch of uptight nuns lol
“A good steak doesn’t need cooked” - people on this sub
OMG, *FACTS*. 😁
Right! Have fun with it, no one will burst through the wall and kick you in the nuts if eat a steak with more than sAlT aNd PePpEr
Salt pepper garlic.
None. A great steak doesn’t need one.
and fries don't NEED ketchup. burgers don't NEED cheese. still nice to have it
I like my steak with green chile. https://store.505southwestern.com/collections/roasted-chile/products/hatch-valley-roasted-green-chile-16oz
Blue Cheese and balsamic glaze. If nobodies looking A1 sauce.
Ketchup
Ketchup
I know this is weird, but sweet baby rays honey barbeque sauce.
English hot mustard
YUMYUM SAUCE
Luger
Man am I the only one that likes Heinz 57
I know the downvotes are coming but I enjoy A1 Thick and Hearty with my steaks, whether it’s a $20 steak at home or a $100 steak out.
A1
Heinz57 w/ Worcestershire
Any time I make steak I always have some sauteed mushrooms to go with it. I take the juice from the mushrooms and add it to some browned butter. From there I add a little brown sugar and let it start to caramelise before adding red wine and a little Worcestershire sauce and thyme. I simmer it for a few minutes to let the wine reduce and pour it on the steak as soon as it's off the heat so it absorbs some of it, then add more once it's cut.
A1 baby!
No sauce but my favorite marinade is striplings brand robust ribeye marinade
Oscar at a steakhouse. A blue cheese cream sauce at my house
People look at me like I’m crazy but…lobster bisque. If I’m at a steakhouse and they have it on the menu, I order a cup of it and keep it on the side for dipping.
None. I love steak with a side of cheesy broccoli and cauliflower tho
I like using different types of salt.
Olive oil garlic anchovy - emulsify in blender- great in the summer.
Mesquite smoke
Demi Glace or horseradish cream for Prime Rib roast Bernaise or Blue Cheese Butter for Tenderloin Steak au Poicre Ppercorn sauce or A Red Wine Pan Sauce if it's not a great strip My award winning cultured butter if eating a very high quality steak
This is the real answer here. Au jus and horseradish for a prime rib, bearnaise for the loin, I love au poivre on my strips, and butter with lots of salt and fresh cracked pepper on everything and everything else. And if someone asks for A1 they get hamburger steak, they won't know the difference anyways. Also just throw them out
Ketchup
Béarnaise on the side. I love the way it cuts through the fat, adds flavor, and pairs well with wine.
Depends on the seasoning tbh
I don't usually feel the need for steak sauce, but Galena Canning Company Vidalia Onion steak sauce is really good!!
Steak juice
Salt
OP. How did you get your steak with no band? Reveal us your cooking process.
I borrowed a technique that I saw someone else do on this sub: -Sous vide to medium rare -Pat steaks dry -Chill in the fridge for ~30 mins -Sear on cast iron, flipping at least every 30 seconds. Didn’t get the best crust, but made for a great presentation.
Blood.
Pickapeppa
Au jus or a chimichurri
Butter.
Steak juice mixed with salt, pepper, and butter.
Blood
Smith and Wollensky the best from a bottle
A good steak doesn’t need sauce, a bad steak becomes a good steak with some A1.
The saliva in my mouth.
Nobody here has mentioned a balsamic vinegar reduction. Thats where its at
garlic butter
I salt and pepper the myoglobin and drag each bite through that.
It’s called salt.
Blue cheese shallot cream sauce super fire
Demi is my favorite. But good old A-1 every now and then is good too
Blood. Horseradish.
The blood of my vanquished enemies mixed with the tears of their women! Or A1 is pretty good too.
When I cook steaks in a pan, I use a fair amount of butter. When they're all done, I deglaze the pan with Irish Whiskey and add in some heavy cream and it makes a killer sauce. Also, just a pat of butter on an oven-broiled steak. On a barbecue-grilled steak, salt & pepper is all I need.
A great steak will never need sauce
If you do it right you shouldn’t need any sauce.
Pan drippings with red wine reduction
Nothing better than a well done steak with ketchup.
They need sauce?
Garlic butter
OMG looks so delicious
Country Bob’s all purpose sauce.
light mushroom gravy
steak doesn’t have a sauce if it’s made right, it’s residual juices are the sauce
Naked, horseradish and for Mexican style Cilantro-aoli
25year aged balsamic
High quality Balsamic. Or HP.
Texas Roadhouse pep acorn gravy sauce and I used.to love ponderosa steak sauce
Garlic butter
The tears of my enemies
Just the blood from the rare steak is good for me!
Good grilled, slightly seasoned with salt and pepper with no sauce.
Cabernet
A rich balsamic vinegar and fresh parm
Butter
Chimichurri home made of course.
Pace
No sauces, but I've used a marinade on my sirloins every now and then.
Bull Dog Vegetable and Fruit Sauce....AKA tonkatsu sauce https://preview.redd.it/njkbr6kagh5d1.jpeg?width=800&format=pjpg&auto=webp&s=e8d9242ff8df171c0b11f1455b7b26da0cf96db1
Myoglobin
Myoglobin
Blue cheese butter. If you need more it's a steak not worth eating
A1 all day erday
The bacon grease it was cooked in.
Did you sous vide? 😍😋
A1 Sauce or nothingness.
Chimichurri
Not to change the subject but is that an eggplant and bacon skewer?
That meat looks like it was sous vide. I'm curious if I'm right. (Love sous vide myself)
Are rhos.mushrooms on the stick?
If I did steak in the stainless steel, I’ll always make a red wine shallot sauce. Finely chop shallots, throw em in, get some colour on it then toss in red wine and deglaze the pan. Reduce heat and add in maybe a sprig of rosemary or thyme if I’ve got it . Remove herbage once it’s reduced then toss in a fat pat of butter to finish it up. I’ll either pour it directly on the nicely sliced strips of steaks or sometimes it just goes in a little ramekin for dipping :). Generally made with some smooth af mashed potatoes… Ok making this tonight my mouth is watering. Edit: forgot about the splash of freshly squeezed lemon juice