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/ck/ - Food & Cooking


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File: 55 KB, 640x960, One-Pan-Steak-with-Mushroom-Sauce-1-of-1-9[1].jpg [View same] [iqdb] [saucenao] [google]
14453856 No.14453856 [Reply] [Original]

>butter
>finely chopped shallots
>crushed garlic
>thinly sliced champignons, porcini, shii take
>cognac
>crushed red/green/white/black pepper
>crushed chili flakes
>parsley, sage, rosemary and thyme
>cabernet sauvignon
>heavy cream
>grana padano
>steak drippings
>butter
Is there a better steak sauce, /ck/?

>> No.14453858

ketchup

>> No.14454302

>>14453858
hah a ha a joker is you

>> No.14454495

>>14453856
So, no one? Come on, what are you using for steaks?

>> No.14454502

>>14453856
that's a bit more involved than I usually get

shallots + pepper + red wine is usually sufficient for me, whisking some cold chunks of butter in at the end, maybe a splash of balsamic

I prefer to take my steaks pretty straight up, usually end up standing in my kitchen eating pieces off the cutting board with salt pyramids flake things

>> No.14454527

>>14453856
>no beef and chicken stock combo
No thanks.

>> No.14454532

>>14453856
>cognac
>cabernet sauvignon
>heavy cream
>grana padano
Really?

>> No.14454541

>>14454532
Cognac to flambe, cabernet to deglaze, heavy cream to thicken, and grana padano to cheese it, what?

>> No.14454728

>>14454541
The cognac will deglaze just fine and the cabernet will bury the flavor of the cognac. You don't need heavy cream and butter in the sauce. Likewise parsley, sage, rosemary, and thyme all together in one dish? Also why so many different colored peppercorns if it's all going to be covered in pan sauce?

>> No.14454737

>>14454541
Also only a savage is added cheese to a pan sauce.

>> No.14454743

>>14453856
Thinly sliced garlic fried in fresh local olive oil and pour it all over the top. Same for lamb chops.

>> No.14454790

>>14454728
>>The cognac will deglaze just fine and the cabernet will bury the flavor of the cognac.
You can't flambe cabernet silly. Have you never made dinner for a visiting lady friend?

>> No.14454850

>>14454790
apparently neither have you

>> No.14455982

>>14454850
Yeah I have. You've got to make it a bit fancy, and there has to be some stuff she can help with, like slicing mushrooms and pressing garlic.

>> No.14455996

>>14453858
i giggled

>> No.14456010

>>14454527
Speaking of stock, how do you avoid everything being really salty when adding stock? Is there an unsalted stock or something? It ruins everything.

>> No.14456011

>>14454495
i like heinz 57

>> No.14456063

>>14453856
demi glace, wine, shallots, salt, and pepper. yours has so much shit in it that it's basically a dish on its own, like a red wine cream of mushroom soup

>> No.14456075

>>14456063
>demi glace, wine, shallots, salt, and pepper.
That's missing the main ingredient though, either mushrooms or whole peppercorns if it's that kind of a sauce.

>> No.14456094

>>14456063
How do you make demi glace? I doubt you're cooking shit for a week, you're using an instant one, admit it.

>> No.14456134

>>14453856
This isn't a sauce exactly, but it will make an amazing steak. I've had multiple people tell me this recipe the best steak they've ever had, and one of those people is a chef de partie at a Michelin starred restaurant.
>Coat steak with coarse sea salt, sit on a rack in the fridge for 1-4 hours.
>Wipe off any excess salt.
>Make a smoke mix of jasmine rice, jasmine tea, sugar, star anise, fresh ginger, lemongrass, orange peel, and cinnamon. I grind up all the other ingredients before mixing with the rice.
>Cold smoke the steak for 1.5 hours. It's important that the steak doesn't fully cook during this process. When I smoke on a grill, I put the steaks on a large pot filled with ice and covered with aluminum foil and turn them every 15 minutes.
>Cook the steaks sous vide at 49-60 C(120-140 F), depending on how done you want them, for 1.5 hours.
Quickly sear steaks in duck fat in a blazing hot cast iron pan.

>> No.14456139

>>14456075
>if it's that kind of sauce
wtf does that even mean? you're just used to boomer steakhouses putting mushrooms in every sauce
>>14456094
https://youtu.be/9OEMP3BQ2zY
I don't use it very often, just freeze a bunch of portions

>> No.14456153

>>14456139
I know *how* to make it, I just don't believe you're doing it because it's ridiculously tedious for a dubious result.

>> No.14456196
File: 137 KB, 720x1280, IMG_20200724_220436_compress87.jpg [View same] [iqdb] [saucenao] [google]
14456196

>>14456153
You asked how I make it, I showed you the recipe. here's some freezer burnt demi glace, had like 4 tubs this size and this is what's left. idk what else to tell you

>> No.14456277

>>14456153
I'm this guy>>14456134
But I think special occasions can make it worth the effort. When I do ribeye roast on holidays, I make a sauce that's way more labor intensive than demi-glace. Basically it's 6 hours of constant repeated grinding, browning, steeping and straining of beef. Extracting all the maillard magic possible. Turns 5 lbs of beef into 16 oz of turbo jus.

>> No.14456291

>>14456153
>ridiculously tedious
it's pretty hands off, much rather make demi glace than laminated pastry dough or some shit

>> No.14456293

>>14456134
>Coat steak with coarse sea salt, sit on a rack in the fridge for 1-4 hours.
This guy is for real. That smoking must be marvelous.

>> No.14456321

>>14456293
It's based on a recipe called tea smoked duck. There are a lot of variations of it, but a nice piece of beef should be treated more gently than the hot wok smoking it usually calls for. Also, duck breasts cooked like the steak is better than the original method. Works well for salmon too.

>> No.14456330

>>14453856
Ketchup.

>> No.14456343

>>14456321
>tea smoked duck.
Oh, I've heard of that one before. Maybe even here.

>> No.14456349

>>14453856
thumbnail looks like ice cream

>> No.14456398

>>14453856
>>crushed red/green/white/black pepper
Had an old disposable grinder on hand?
>>crushed chili flakes
Why? Is it Italian or mexican night?
>>parsley, sage, rosemary and thyme
All 4 of herbs? Have you ever had a good steak, like ever?
Just too damn much. It's like you don't understand balance. There's no palate, just guess work.

>cognac with cab
?

>grana padano
Why would you want that cheese? /facepalm I'm surprised you didn't think ginger would have been a good idea about now.

And why is everything thinly sliced or crushed, why? It's like you don't actually like mushrooms??? Leave the mushrooms alone, geesh. Why all those asian ones anyway? Were you trying to do a german jaeger?

OP, since you obviously have no intuitive natural talent and obviously haven't dined at many choices in your formative years (grew up without that many experiences or money?). So, I suggest you study the menus of the say the top 15 or so independant steakhouses in the USA. People who get the big anniversary and big case wins kind of traffic, the guys who won their big tournaments, you know splurgy stuff. People who have enough experience to know what is shit when it's served to them. Restaurants that might ensure quality to cattleranch their own steaks before farm-to-table was even a term, people have famous cellars and lifetime employees, and have management to stay in business for 50-100 years.
There's a reason why people like to taste their food in balance. Just start with the basics, not go with abandon. Most of all it's going to be about balance. Notice there's no wild abandon from the spice and liquour cabinet on these tried and true menu choices, but a theme is usually picked. How do you want your steak? It's an important question. I'd start with Bern's in Tampa, FL. Maybe learned the named steaks and sauces to start, from bernaise to steak diane to gorgonzola compound butter, chateaubriand to delmonico, and so forth.

Thanks for posting, though :/

>> No.14456412

>>14453856
You gotta add a little bit of Dijon mustard and/or white wine vinegar to balance out all that richness.

>> No.14456847

>>14456412
Could probably just use Worcestershire sauce too, yeah.

>> No.14456927

>>14455982
I feel like sage and parsley don't go well together. Maybe my gustatory memory is failing me but rosemary and thyme work because they're a bit similar and sage also has that high nasal flavor but parsley seems like the odd one out. Especially since ideally this goes on a quality steak that should stand on its own.

>> No.14457139
File: 216 KB, 1331x2000, 9 out of 10 Agree.jpg [View same] [iqdb] [saucenao] [google]
14457139

pffft.

>> No.14457200

>>14456398
lmfao didn't know /ck/ had these trolls too

>> No.14457220

>>14456847
no, you need something acidic not more savory

>> No.14457238

>>14456010
Are you trying to rile me up, Anon?

>> No.14457264

>>14457238
No, why?

>> No.14457372

>>14453856
>cognac and wine
>butter and heavy cream
>4 different herbs
>3 different mushrooms
>4 different peppercorns
That's a yikes from me m8. Half of the shit you won't even taste because it gets masked by the other ingredients. Keep it simple.

>> No.14457380

>>14457372
I mean sometimes you just have to show your future gf that you're not poor.

>> No.14457385

>>14457380
Cramming a room with ikea crap won't make anyone think you're rich

>> No.14457392

>>14457385
Actually yeah it will, I can see you've never brought a chick home. Or shall we say "to your room" since you clearly don't have a real home.

>> No.14458035
File: 201 KB, 1600x1066, 8f51cce8abfdb189e03c639849823ac8.jpg [View same] [iqdb] [saucenao] [google]
14458035

>>14453856
You are at the skill level of cooking where you think "If I just add everything that on their own is a good combination with X, it will be better"

It's very common to go through this level before one get's really good at cooking. Hopefully you'll grow out of it soon.

Top 3 sauces for steak is Béarnaise, Bourdelaise and Chimichurri. Creamed green pepper sauce and creamed mushroom sauce are good too, but didn't reach top3.

>> No.14458041
File: 63 KB, 300x300, Mr Know it all.jpg [View same] [iqdb] [saucenao] [google]
14458041

>>14457392

>> No.14458061

>>14453856
Dijon to add acidity, and to help emulsify the sauce. That sauce in that pic is borderline broken.

>> No.14458073

>>14453856
>Drowning your steak in this sloppa shit

Unimpressive man puts together bloated list of le sophisticated ingredients instead of just buying better meat and cooking it properly.

Every person you've ever made this for knows that you're hiding something you fag.

>> No.14458111

Sauce au camembert:

>1 camembert
>50 cl of creme
>half a glass of white wine
>pepper

In a pan, put the creme to low heat, add the white wine
Add the finely diced camembert and let stir for 5 mn
put pepper to your liking.

Godly steak sauce.

>> No.14458135

>>14457139
I like A1. Ive made sauces and had it without but always keep it in my fridge. If I buy a cheap steak I’ll always use A1 because why bother with anything else

>> No.14458642

>>14458035
>>Top 3 sauces for steak is Béarnaise, Bourdelaise and Chimichurri.
Yeah I saw the "top 3 sauces for steak" youtube video too. Cuh-rrrrrrringe.

>> No.14458648

>>14458035
>Chimichurri
This is literally just parsley and garlic mix that's been used for fish in mediterranean countries such as mine for like 10 thousand years, and you call it a "steak sauce" lmfao I'm dying here Americans ahahaahaha.

>> No.14458656

>>14458111
>creme
Shouldn't it be le pepperet and vinot blanque then.

>> No.14458661

I feel like you tried to be fancy without knowing what the fuck you were doing.

>> No.14458662

>>14458073
You put steak sauce on the actual steak? Normal people put it on the vegetable side dish.

>> No.14458668

>>14453856
Too complicated. If you threw in egg noodles you'd have pretty much made stroganoff. A good steak unironically needs 3 things. Salt, pepper, butter. That's it. Serve some asparagus with hollandaise if you want

>> No.14458678

>>14458668
What's wrong with stroganoff?

>> No.14458709

>>14458642
I didn't, do you have the link for it?
>>14458648
It's literally not "just parsley and garlic mix".

>> No.14458732

>>14458709
>It's literally not "just parsley and garlic mix".
Yeah it is, you just throw in whatever else you have, every recipe is different.

>> No.14458741

>>14458668
>butter
Nah sub
>>14454743

>> No.14458922

>>14458732
If it literally was just parsley and garlic mix, it would be just parsley and garlic and nothing more. Do you even know what literally means, retard?

>> No.14459114

>>14458678
Absolutely nothing, unless you're trying to serve someone a steak

>> No.14459129

>>14458741
I prefer the buttery flavor. It also doesn't smoke as crazy as olive oil so I can get a nice sear

>> No.14459173

>>14456010
>Speaking of stock, how do you avoid everything being really salty when adding stock? Is there an unsalted stock or something? It ruins everything.
Anyone?

>> No.14459212

>>14459173
Stop putting salt in your stock, it has no place there.

>> No.14459219

>>14459173
They have low sodium stock at stores. You could also make your own. It's piss easy

>> No.14459274

>>14459129
Oh no you don't sear in olive oil you make it in a separate pan on the side or after you've finished cooking the steaks and have removed your pan from the burner and just use residual heat. Usually I fry my steak in either tallow, lard, or peanut oil.

>> No.14459278

>>14459274
Ahhh I see. I'll give it a shot, but ever since switching to butter I just haven't really had the urge to experiment with other stuff anymore. I love butter

>> No.14459287

>>14459278
It's really good if you have really good olive oil. I live in olive country though so I have access to lots of really fresh single varietals extra virgin olive oil that add a really nice flavor to everything. Usually I go for a nice arbequina because they are somewhat spicy with a nice lemongrass flavor.

>> No.14459309

>>14459287
Yeah I definitely am not in olive oil country, although a local chef swears by this sunflower oil made just north of me that I've been wanting to get my hands on

>> No.14459381

>>14459309
You could probably order some olive oil from here in California. Cobram Estates and California Olive Ranch both sell online and they're near me. It's worth it if your local grocery stores aren't carrying the good stuff. Really good for salads or just dipping. Sip a little straight too to get a good taste for what real olive oil tastes like.

>> No.14459405

>>14459212
Yes let me just get a whole cow and cook its tail and ears and shit to make stock for 2 meals from scratch. You people are ridiculous.

>> No.14459423

>>14454737
Not even Parmiganio or Asiago?

>> No.14459461

>>14459405
retard

>> No.14459590

That's a bunch of ingredients overpowering each other

Only a 5 years old or an American would do this retarded potion.

Just add some white wine and spices to the scorching hot pan covered in steak drippings and make a sauce.

>> No.14459688

>>14459590
>Just add some white wine and spices to the scorching hot pan covered in steak drippings and make a sauce.
Why not just drain the dish rag and call it a day.

>> No.14459700
File: 31 KB, 230x238, 1340773771468.png [View same] [iqdb] [saucenao] [google]
14459700

>>14453856
funny part is this sauce ends up tasting better than the steak itself.

>> No.14459704

>>14459700
You have a really good point there, is this why Americans only make such empty sauces? Because they can't admit that a steak tastes bland in the first place and are afraid of making something that upstages it?

>> No.14459709

>>14458073
>>Unimpressive man puts together bloated list of le sophisticated ingredients
This really sounds sophisticated to you? Dude it's just mushrooms and spices and shit. Do you use paper plates for your chicken salad sandwiches with chips from a bag?

>> No.14460025
File: 130 KB, 737x1261, Mustard.jpg [View same] [iqdb] [saucenao] [google]
14460025

>>14453856
Just a touch on the side of the plate.

>> No.14460735

>>14460025
^This.
Or sub it for horseradish, its all a good ribeye really needs.

>> No.14461721

>>14459700
desu pretty much every sauce does, that's why they exist

>> No.14462199

whats your favorite cut of well prepared steak you like to cook? I like flat iron steaks and ribeyes.

>> No.14462204
File: 22 KB, 451x451, 2flvc1.jpg [View same] [iqdb] [saucenao] [google]
14462204

>steak sauce

>> No.14462208

>>14453856
sausage gravy

>> No.14462803

>>14458668
>you'd have pretty much made stroganoff.
Does anyone have a good recipe for this? I want to try it today.

>> No.14462913

>>14462803
>>>you'd have pretty much made stroganoff.
>Does anyone have a good recipe for this? I want to try it today.
Anyone? Is this good?

https://www.youtube.com/watch?v=nEcqUdDmsRU