| Dipping sauces for steak. Anyone have a good one?
Posted: 1/3/2009 9:00:52 PM | Hey Hawaiian!!
Nice to see you. Hope you had a Happy New Year. Honestly, the pickled one is my favorite too. I used to be engaged to a Persian man in my 20's. He taught me a lot about Persian cooking. He taught me to make a pickle juice gravy with the pan drippings after cooking a steak in the skillet, that is out of this world to die for. I use the basic concept for a lot of meat preparations. Because of all of the different nationalities and cultures I have been close to, so many people find little simple things I do to food mysterious and amazing. I get to smile and grow a big head for a second or two. It is very nice to have people love what you vcook for them. I have told people about the pickle juice thing and no one takes it seriously, so they never use it. | |
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| Dipping sauces for steak. Anyone have a good one?
Posted: 4/1/2009 7:50:31 PM | | I like all the ideas . . . the silly thing I tried that really worked was Heston Bluementhal's and sorry if I did not spell this exactly right, mushroom ketchup . . . yes I had a big tray of Costco mushrooms . . . | |
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| Dipping sauces for steak. Anyone have a good one?
Posted: 4/3/2009 10:56:32 PM | Interesting that we lost the OP in 2009 on this thread. Guess OP didn't make it through New Years. LOL
Sometimes it's nice to dip your steak in something yummy. I really hate HATE ketchup.
BUT i keep some, just so I can use it as a base for sauces. I don't buy BBQ sauce, since it's much easier to make. Not only that, but if you make your own, you can personalize it the flavor to match your steak, or what ever kind of meat your cooking.
Try Ketchup and use what ever ingredients suit your own palate.
Molassas
Corn Syrup (Lite or Dark)
Various spices
Garlic
Onion
Salt
Pepper
Hot Peppers
Horseradish Sauce
Honey
Soy Sauce
Sweet Soy Sauce
Remember YOUR going to eat this not anyone here, so just make something that you yourself likes.
Then ENJOY!!!
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| Dipping sauces for steak. Anyone have a good one?
Posted: 4/9/2009 6:53:43 AM | Bloody Mary Steak Dipping Sauce
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 small onion, finely chopped
1/2 cup vodka
2 tablespoons Worcestershire sauce
2 teaspoons hot pepper sauce
1 cup tomato sauce
1 rounded tablespoon prepared horseradish
Kosher salt and freshly ground black pepper
Heat a small saucepan over medium heat. Add oil and onions and saute 5 minutes. Add vodka and boil to reduce by half. Add Worcestershire, hot sauce, tomato sauce and horseradish. Stir to combine the dipping sauce and return the sauce to a simmer. Add salt and pepper and adjust seasonings. | |
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| Dipping sauces for steak. Anyone have a good one?
Posted: 4/11/2009 10:02:55 AM | CHIMICHURRI SAUCE
1 cup parsley
1/2 cup extra virgin olive oil
1/3 cup red wine vinegar
1/4 cup cilantro
2 peeled garlic cloves
3/4 teaspoon paprika
1/2 teaspoon dried cumin
1/2 teaspoon salt
Blend ingrdients in a food processor, then chill for an hour or two. Spread it on top of grilled steak. Tried it at an Argentine style Asado and loved it. | |
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| Dipping sauces for steak. Anyone have a good one?
Posted: 4/11/2009 10:34:54 AM | EyesT.T re: Bloody Mary ... sounds delish...I'll be trying it ,thanks
If serving rice/veg stir fry with.., I'll mix 2 part oyster sauce, 1 part hoisin sauce, 1 tbsp sugar (or to taste) red pepper flakes mix well (per steak measurements)..serve room temp or warmed...or I'll make a teriyaki version
mark. re: horseradish sauce...what isn't right about it? | |
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| Dipping sauces for steak. Anyone have a good one?
Posted: 4/14/2009 7:45:55 AM | Steak sauce (your preference) , worcestershire, stout or honey brown beer. About 1/4 to 1/2 cup of each just eyeball it. Crack 2 or 3 cloves of garlic. Bring it all to a simmer. Let cool remove cloves of garlic.
mm mm good stuff | |
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| Dipping sauces for steak. Anyone have a good one?
Posted: 5/21/2009 11:00:30 PM | Bacon is often used in cooking the filet because of the low levels of fat found in the filet. Filets also have low levels of marbling, or internal fat. Bacon is wrapped around the filet and pinned closed with a wooden toothpick. This adds flavor and keeps the filet from drying out during the cooking process. Traditionally, filet mignon is seared on each side using intense heat for a short time and then transferred to a lower heat to cook the meat all the way through. Filet mignon is often served rarer than other meats. Those who prefer a more well-done steak can request a "butterflied" filet, meaning that meat is cut down the middle, and opened up to expose more of the meat to heat during the cooking process.
Anyone professionally trained as a chef in ANY five star restaurant has wrapped a filet mignon in bacon. It's done worldwide. Since St Joseph doesn't have any five star restaurants (LOL) that's probably why you've never encountered this. As for sauce, it's a personal taste thing & restaurants offer it for variety (ie. different people like different things). | |
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| Dipping sauces for steak. Anyone have a good one?
Posted: 5/22/2009 9:27:33 AM | Last nite I grilled some steaks on the bbq. Salt, pepper, montreal steak spice. Gosh, that stuff is awesome!
Then used A-1 to dip it in. Not very original or creative, but boy was my dindins ever good! | |
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| Dipping sauces for steak. Anyone have a good one?
Posted: 7/30/2009 5:27:54 AM | a good ribeye or New York with roquefort butter
4 tablespoons unsalted butter - (1/2 stick), softened
2 ounces Roquefort blue cheese, crumbled (1/3 cup)
= (or other blue cheese)
1/4 teaspoon granulated garlic
1/4 teaspoon freshly-ground black pepper
1. To make the Roquefort Butter: In a small bowl combine all the ingredients.
With the back of a fork mash the butter mixture together until evenly distributed.
2. allow the steak to rest for five minutes after you cook it or grill it.
Serve the steak warm with the butter smeared over the top | |
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| Dipping sauces for steak. Anyone have a good one?
Posted: 7/30/2009 1:58:15 PM | | .Marc, I have always found that bernaise and beef go very, very well together! Sometimes, just a teaspoon of Dijon blended in adds a nice bite to cut the creaminess of the bernaise. | |
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| Dipping sauces for steak. Anyone have a good one?
Posted: 7/31/2009 7:39:54 PM | I can't believe nobody has mentioned a Port wine reduction. It's one the best sauces you'll ever have with a good cut of beef. Here something to get you started:
1/2 cup chopped shallots
1/2 cup chopped carrots
2 bay leaves
3 cups port wine
Combine all of the ingredients in a medium-size saucepan over medium heat and bring to a boil. Continue to boil the mixture until it thickens and reduces to about 1/2 cup, about 45 minutes.
Strain through a fine-mesh strainer and let cool. Use at room temperature.
Try it out and report back. You'll never need another steak sauce again. | |
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| Dipping sauces for steak. Anyone have a good one?
Posted: 8/3/2009 12:43:13 PM | This is kinda like the steak sauce at Japanese Village, it is so good but make sure that your steak is grilled without too much seasoning; it will ruin it:
Ingredients
2/3 cup sesame seeds
4 tsp English mustard powder
1 1/3 cups soy sauce
1 1/3 cups vegetable oil
2 tsp fresh garlic, minced
1 cup chopped onion
1/4 cup Cream
Directions
Prepare the mustard according to the instructions on the box (the mixture should be very creamy).
Let stand for at least 10 minutes. Bake the sesame seeds on a cookie sheet until golden brown.
Mix the mustard with the soy sauce, cream and the vegetable oil, place in blender.
Add the garlic and onion.
Blend until smooth and creamy. | |
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