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/ck/ - Food & Cooking

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7727533 No.7727533 [Reply] [Original]

What sauce do you put on your steak?

>> No.7727535

>sauce
>steak

I spotted the pleb.

>> No.7727549
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7727549

>>7727533
The only acceptable answer

>> No.7727554

>>7727533
Sometimes I'll make a pan sauce or a brandy sauce. But usually I don't.
>>7727549
Better with prime rib or roast beef, but it works for steaks pretty well.

>> No.7727555

>>7727535
I know OP is baiting but there are many classic dishes that use sauce. Saying no steak should ever have any sauce ever just makes you sound like a tryhard that wants to fit in but doesn't actually know what he's talking about.

>> No.7727566

>>7727535

>Steak au Poivre doesn't exist
>Steak Diane isn't a thing
>Salsa Verde...
>etc

>> No.7727568

>>7727555
Or I have personal preference that's backed by centuries of consideration on the matter.

It doesn't matter that you can drum up a handful of "dishes that use sauce." Those who know prefer their meat naked, and that is that.

Oh, Kate. Who's the tryhard?

>> No.7727572

I'll make my own radish sauce for thin cut steaks.

For thicker cut I typically use a standard deglaze.

>> No.7727580

I mix a1, 57, worcestershire, melted butter, balsalmic vinegar and garlic powder together

>> No.7727591

>>7727533
The tears of the useless faggot that cooked me a steak that needed sauce.


4/10 bate.
Made me reply.

>> No.7727597

No sauce, I just pour the beef broth/juice stuff all over it.

>> No.7727601

>>7727580
>I have no idea what meat even tastes like

Thanks for stopping by.

>> No.7727624

If anything...blue cheese butter

>> No.7727640

>>7727568
>Those who know prefer their meat naked, and that is that.

Fucking pleb, you only eat your meat naked? I haven't touched anything that could be said to enhance the flavors of the meats and vegetables I eat since 2001.
It appears your try hard attitude just isn't enough for anyone to give a fuck

>> No.7727641

>>7727533
Katsup

>> No.7727644
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7727644

>>7727568
>no really I'm not a memelord my personal preference just happens to be superior

>> No.7727648

Jus

>> No.7727666
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7727666

>>7727640

>2001 + 15
>eating food

seriously, don't do this

>> No.7727669

>>7727568
>sauces are pleb
>us real men only eat meat naked, Kate
>who's the tryhard now?

It's still you.

>> No.7727691

>>7727666
Ooooooo woah waaw

>> No.7727727

Rosemary demi, heard.

>> No.7727732

>>7727533
Diane sauce is best sauce

>> No.7727739

>>7727572
What do you deglaze with? Beef broth/stock??

>> No.7727743

>>7727597
Straight beef broth? Who are you?

>> No.7727751

i marinate london broil in this biotch

>> No.7727757
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7727757

>>7727751
shiet im dumb

>> No.7727762

>I'd prefer no sauce with my steak

>> No.7727775
File: 15 KB, 461x353, HZK_3D_38oz-Ketchup-small.jpg [View same] [iqdb] [saucenao] [google]
7727775

Ketchup cause it's great on everything

>> No.7727780

>>7727533
well, i dunno.

are we doing chateaubriand? filet oscar? au poivre? just a strip steak 'meat, starch and veg' pile? the fuck, son?

>> No.7727781

Depends on the steak. But a few of my favorites:

1: Caramelized mushrooms with a Marsala reduction.
2: Bearnaise
3: Cognac and peppercorn cream sauce
4: Herbed demiglace
5: Chimmichurri

And yes, sometimes when I'm lazy and its a cheap cut seared off fast good old A1.

>> No.7727813

>Wow im literally being trained to eat everything sweetened to fuck and i still do it anyways!

Americans, everyone.

>> No.7727817

>>7727775
Well done with 'chup and 'cha

>> No.7727821

>>7727549
Yes, me too. Goes great with a medium rare beef steak, fried mushrooms, peas and potatoes.

Also, might be obvious but:
Leg of lamb steak - mint sauce
Pork/gammon steak - apple sauce

>> No.7727839

>>7727533
Brandy cream

>> No.7727852

A1, used to be A1 Tabasco but I think its discontinued

>> No.7727855
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7727855

>>7727821
I love lamb and lamb chops might be my favorite meat. That being said, I never got on board with mint sauce, and still turn to horseradish as the only acceptable condiment for lamb along with steak (rare) prime rib, etc.,

>> No.7727859

What are some similar sauces to A1? Ive been using it for years but want to try something else, any suggestions?

>> No.7727870

>>7727859
Heinz 51 was my grandfather's favorite, and quite tasty. S&P sauce (if you can find it, its British) is similar to A1 but has its own unique flavor.

I love horseradish but it overpowers the flavor of a steak in my opinion. Which might be what you want if its crappy meat? Usually I like it with roast beef slices or slabs!

>> No.7727873

>>7727533
Is there a chicago style steak?

>> No.7727889

>>7727870
You mean H&P right?

>> No.7727994

>>7727889
You mean HP? I thought that Anon might've meant L&P (Lea & Perrins). Dunno what S&P could be. Google seems to imply it's an Aussie thing.

>> No.7728004

Baitposting aside,

Why is steak considered such a high-profile meal that there are such passionate arguments over it regarding how it's cooked?

I mean, anonymous will argue over anything, but you don't see someone posting about how fried eggs are the best and someone responding that you're an absolute cad for eating anything other than poached master race.

Why is steak so special?

>> No.7728049

>>7728004
Because it's like a personal roast beef. A nice chunk of beast all to yourself, cooked your way. If a steak is cooked incorrectly for you, it's easy to get angry with the cook.

>> No.7728371

>>7727859
HP sauce

>> No.7728429

>>7727533
Ketchup with a bunch of fresh cracked black pepper and a bit of salt. It's really good to put lemon all over the steak too.

>> No.7728523

>>7727533
>he puts Sauce on his steak

>> No.7728550

Im not a big fan of sauces on steak, but I do make an exception for blue cheese butter.

>> No.7728663

>>7727533
Mustard. English mustard. Smear a thin layer on top, and that's all it needs.

>> No.7728684

>>7727533
Generally nothing, sometimes a bit of butter sauce.

>> No.7728715

If it's good steak nothing
If it's just okay steak Peppercorn Sauce all day long

>> No.7728796

>>7728523

Kill yourself.

>> No.7728818

>>7727533

Red wine reduction with shallots usually.

>> No.7728857
File: 321 KB, 1000x400, Steak au Poivre.jpg [View same] [iqdb] [saucenao] [google]
7728857

>>7728715
yep, pretty much this

>> No.7729212

>>7727648
The only correct answer. Homemade jus

>> No.7729219

>>7727648

just what?

>> No.7729253

I usually sling together some worchestershire and olive oil with minced garlic and a small amount of ketchup and soy sauce, it's bretty gud brown sauce

>> No.7729257

>>7727535
Narisawa is 2 stars and serves their kobe steak with a sauce. A good steak is always improved by a good sauce

>> No.7729303
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7729303

>>7727568
>Oh, Kate. Who's the tryhard?

You.

>> No.7729824

Normally none, but if I'd choose any I'd prefer béarnaise.

>> No.7729829

>>7727855
A simple red wine sauce is what I'd go for with lamb.

>> No.7729845
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7729845

Only correct answer

>> No.7730043

Red wine sauce.
Just a little of it.

>> No.7730070

>>7728818
based

>> No.7730088

>>7727640
No salt?

>> No.7730090

>>7727568
>Oh, Kate. Who's the tryhard?
you, you fucking melt