/ck/ - Food & Cooking

Before we begin this long and pointless debate riddled with weak arguments and faulty logic, let's try our darnedest to clarify a few bits.


First off, what do you consider 'sauce'?

>>4059081

anything really, a cream based sauce cooked in steak juices and worcestershire sauce, some pepper, mushrooms maybe depends

>>4059085

This delineation is so important, because many many types of liquids are actually used with meats in order to improve their tastes.

From the traditional vinegar marinade of the London Broil, to the sauces prepared from the pan drippings of the very cut of beef that was seared, to a specially composed mixture of herbs and flavors designed to bring out meat, to a dump of ketchup on the side.

Some, are extremely traditional. It almost goes without argument that marinated London Broil is superior to non-marinated simply because the cut is tough. And not all sauces are created equal.

You are casting a wide net, and I would like you to shrink it if you can.

>>4059080
I like the look of the sauce in that pic, reminds me of the shit Flay does in the blenders. Got a recipe?

>>4059090
Steak Diane is meat coated in sauce and vegetables, it contains mushrooms, onions, worcestershire, brandy and mustard and it's delicious. Thats what i consider a sauce with steak

>>4059091

"1 red bell pepper, small was suggested, I used a large and didn’t regret it
2/3 cup canned or fresh tomato purée
1/4 cup orange juice
2 tablespoons Worcestershire sauce
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon molasses
3/4 teaspoon table salt or more to taste
1 teaspoon ground mustard
1/2 teaspoon ground ginger
1/4 teaspoon freshly ground black pepper
1/4 teaspoon onion powder
1/8 teaspoon ground allspice

Preheat your broiler. Place your pepper on a baking sheet and cook it under the broiler until all sides are charred, turning with with tongs as needed. Don’t skimp on the charring as this skin will add a fantastic flavor dimension. Mine took about 15 minutes, but I have a terrible broiler. Yours might only take 5 to 8 minutes. Transfer pepper to a mesh sieve set over a blender jar or food processor work bowl to cool until you’re able to handle it, about 15 minutes.

Tear open the pepper and remove the seeds and membranes with your fingers or a paring knife. Add the pepper (with its skin) to the blender along with the remaining ingredients. Puree mixture until as smooth as possible. Transfer mixture to a small saucepan. Simmer it gently over low heat for 15 minutes, stirring from time to time. It will yield a fairly smooth that can be used as is, but if you’d like a smoother consistency, you have two options: running it back through the blender or food processor again (I got a smoother blender after the fibers had cooked down more on the stove) or pressing it through that fine-mesh sieve (I started doing this, then decided it wasn’t worth the trouble).

Store in an airtight jar in the fridge for one week, though I suspect it will keep for two."

>>4059096
Ah, Steak Diane. This is a classical and traditional recipe that merges the wild tastes of onions and mushrooms with fresh beef.

The critical part that makes Steak Diane so perfect is the fact that the meat's own juices are supposed to be used for the base of the sauce. So it is, in essence, meat-flavored meat - dressed with appropriate side vegetables and some herbs that bring out the beef's flavor.

Is Filet Mignon good without Diane sauce, sure. Is it better? I think, for such a recipe, it boils down to personal opinion.

Would I use a bottled sauce, with no connection to the meat whatsoever, like say A1 with Filet Mignon? Prrroobably not. Maybe if I REALLY loved the sauce.

Ketchup? Never. It's poorly suited to bringing out the flavors in beef.

> RF360

God dammit, we had a nice spell there without this guy's meth-addled shit posting.

>>4059101
oh, I almost didn't notice it's nearly 6 AM.
I see you haven't been banned yet. Pity.

Do we really need this attempted troll thread again?

OP, making yourself look like an idiot defeats the purpose of trolling.

>inability to cook a good juiCy steak
>has to put sauce on it to add flavor
>whines about it like an ignorant bitch
>makes others endure his stupidity

Dont make me summon Gordon Ramsey to kick your Pleb face in you cancer eating shit poster

>>4059119
>Gordon Ramsey knowing how to treat a decent piece of beef
laughingbutterteeth.jpg

The sauce should complement instead of replace.

I'm no steak purist and I see nothing wrong with adding some sauce to a steak (as much to the discontent of many). However, calling a good piece of meat only flavoured with salt and pepper as bland and dry is just extremely stupid.

Steak with a garlic cream white wine sauce makes my panties wet faster than anything else

Steak with sauce gets my thumbs up

Here are both sides of the fence, but undeniable truths.
good beef grilled on fire tastes great, liberal sprinkling of salt makes it god tier.
a nice sauce will not make it better, just different. Still great, and a new layer of flavor.
For me, crumble a handful of blue cheese on a sizzling rare ribeye.

Sauce is good on cheap steak

Good steak doesn't need sauce, but if you like sauce go ahead.

All steak is improved by the addition of fried onions and butter - it mixes with the juices of the steak and makes its own sauce.

Steak+Miracle Whip is god tier.

I never eat any preparation of steak without a condiment.

Deal with it, negros.