| Dipping sauces for steak. Anyone have a good one?
Posted: 12/29/2008 5:12:21 AM | I got one of those George Foreman grill numbers (and not a crappy one... my old one was crappy... this one has a temperature monitor, detachable grill plates, and a power button... WHOOOOOO!).
Anyhow... I want to make steak to celebrate having loot, and I kinda want to make some sort of restaurant style dipping sauce to dunk my meat in. (And please, please, please don't tell me "A1.")
Any suggestions to help make my meat more tasty? | |
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| Dipping sauces for steak. Anyone have a good one?
Posted: 12/29/2008 9:15:26 AM | Sour cream and tarragon (let it sit a while before using)
Sour cream with curry powder (let it sit a while)
Olive oil with tarragon (I love tarragon)--or add balsamic vinegar as well
I'm not sure what "restaurant-style" dipping sauces means, though. These are just a few of the sauces we use for beef fondue.
ARGH--now I'm hungry. | |
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| Dipping sauces for steak. Anyone have a good one?
Posted: 12/29/2008 9:46:31 AM | Well, my favorite place for steak does a lovely horse radish cream sauce... but I can never get it quite right. I was thinking about stuff like that.
I did a little decorating around the house today and I want to reward my labor.... I do need to do a little REAL work... but that'll come a little later. Before dinner though... have to have done something to deserve a reward... :-p | |
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| Dipping sauces for steak. Anyone have a good one?
Posted: 12/29/2008 10:08:37 AM | | No, steak doesn't need sauce... in general I prefer the meat to speak for itself. But sometimes I like to play around in the kitchen and on my plate. Just because something is good without something doesn't mean it can't be as good with something... if that makes sense. | |
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| Dipping sauces for steak. Anyone have a good one?
Posted: 12/29/2008 1:02:29 PM | | get a soup bone or 2...........saw them into pieces if nessairy to get to the marrow.............roast them for 40 min aat 300 degrees....then cover ........just barely.with water....add 3 dashes of soy sauce.......3 of worchestershire.and boil.................remove the bones..making sure the marrow stays in the broth.....simmer till reduced by half......2/3 is better.............voila.....the best "au juice" you can get | |
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| Dipping sauces for steak. Anyone have a good one?
Posted: 12/29/2008 2:16:17 PM | You know~ if dining in a five star restaurant and the chef saw you put sauce on the steak~ he'd believe you were an amateur beef lover with no appreciation. For his superbly prepared bloody mess of cow. Especially if you requested well-done. He'd be insulted. 
Actually~ I'm not joking. I've been told this by some amazing masters of culinary.
OP~ have you tried the simple classic? Garlic butter deglazed with shallots and herbs? Or even a bit of cream and wine? This can be really delicious. I'll hunt up some recipes if you are interested. Those indoor grills can help you make something spectacular and impressive with a few extra added ingredients. | |
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| Dipping sauces for steak. Anyone have a good one?
Posted: 12/29/2008 3:54:43 PM | Just a wee dip of coarse salt (more coarse then Kosher even) on the plate. But if you insist on dipping steak in something try a tiny puddle of hot English mustard (colemans mustard miexed with a little water) and another of creamy horseradish sauce (nothing fancy about it: about 2-tbsp sour cream, a grind of salt and a tsp horseradish). Since you need threes to balance it out, do a squirt of a chimichurri sauce . On all of these no more than about a tsp of the sauce. In Italy they often finish a steak with a twist of olive oil. You could also do a true dipping sauce of soy sauce, minced garlic and vinegar sprinkled liberally with black pepper or red pepper flakes.
Cassa Go Amen on the bacon wrapped steaks YUUUUUCK I love a filet mignon cut, but I only want the meat, not the bacon. Hard to find.
I'm going out to dinner tonight Guess its going to be steak!
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| Dipping sauces for steak. Anyone have a good one?
Posted: 12/29/2008 10:16:12 PM | 2 Tbsp ketchup
3 dashes Worchestershire sauce
1 Tbsp yellow mustard or honey mustard
1 tbsp Mayonaise
garlic & onion powder
1/4 tsp. FRESH minced garlic(the jar stuff is ok too)
mix all ingredents in a small bowl with fork or wire wisk. let stand 3 min before serving. Will Be TANGY!!
great steak seasoning: cover meat in light dusting of garlic powder,onion powder, and then cover with the folowing maranade: 8 oz. Cold Tea-UNSWEETENED, 1/4 cup soy sauce, 8-10 dashes worchestershire sauce, 1/2 tsp rosemary(crushed),1/4 tsp basil,1/4 tsp parsley,1/4 tsp oregano. Soak meat in it for at least 30 min. this recipie will maranade about 8 center cut steaks, or 3 t-bone,or 2 porter house.
Reason for the iced tea- naturally occuring enzymes in the tea make beef more tender. Enjoy! | |
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| Dipping sauces for steak. Anyone have a good one?
Posted: 12/30/2008 2:56:11 PM | try the bloody mary dipping sauce listed on that food network..(wink) under RR recipes...just search it from the site and you will find it.
the recipe makes bite sized pieces of steak as an appetizer, then has the dipping sauce for dipping them. it has all the ingredients of a bloody mary, even the vodka!
Its really a great sauce...try it! | |
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| Dipping sauces for steak. Anyone have a good one?
Posted: 1/1/2009 1:15:16 PM | | What 5 star restaurant wraps any piece of beef in Bacon?? None...or they wouldn't be a 2 star let alone a 5 star. Sauces usually cover up a crappy cut of beef. No 5 star spends 25 days to age quality beef to cover it in 99 cents worth of overpowering crap, or bacon. Maybe your thinking of Denny's. | |
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| Dipping sauces for steak. Anyone have a good one?
Posted: 1/1/2009 3:16:13 PM | | ..One of the pricier (read that "exclusive") restaurants in my area makes it a point to only buy "prime" beef, explaining that they're probably the only restaurant in town to go to the expense. They then serve the steak grilled to perfection on a metal plate heated to 500 degrees...with melted butter spattering off of it. That's the only thing that they allow close to their steak. I think if you asked for a bottle of A-1 they would probably throw you out of the place. Curiously enough...not a week after I had dinner there, I had another steak (same cut) at a local Mom and Pop restaurant. I'm sure they don't buy "prime" beef...but I enjoyed the steak just as much or more. I think they seasoned it before cooking...and added some salt right before cooking, something I doubt the pricier place did. Serving a sauce that is somewhat piquant would be just another way of enjoying steak. I don't see it as something that should be scorned. | |
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| Dipping sauces for steak. Anyone have a good one?
Posted: 1/1/2009 11:59:59 PM |
What 5 star restaurant wraps any piece of beef in Bacon?? None...or they wouldn't be a 2 star let alone a 5 star.
I guess you don't eat out much. A steak wrapped in bacon is called fillet mignon. It isn't a tough cut either. It's a tenderloin. It's probably one of the more costly items on the menu.
I came up with the best beef dip ever last night. Hot mustard mixed with cream cheese. Awesome. | |
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| Dipping sauces for steak. Anyone have a good one?
Posted: 1/2/2009 6:49:00 PM |
rk92559 - What 5 star restaurant wraps any piece of beef in Bacon?? None...or they wouldn't be a 2 star let alone a 5 star.
As WW said , they call it filet mignon .
Order vichyssoise to go with it , and if it's not on the menu tell Garçon to bring you some potato soup instead ......
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| Dipping sauces for steak. Anyone have a good one?
Posted: 1/3/2009 2:33:22 AM | OOOOOOOOOOOOOOOOO BOY!!!
There sure is some crap flying in here.
No matter, everyone is certain they are correct. It is all perception, personal experience and a little misinterpretation of terms.
So what is my opinion?? Well, I don't need any or much adornment for my steak and I won't even eat it if it isn't a really good cut. Prime is getting harder and harder to buy, especially in my state, from a grocery store, but I know growers I can get it from. They don't call themselves ranchers here. They are cattle farmers/growers. I think because they are small scale, compared to Texas and western states.
If I do decide I want some adornment, there are two things I do for steak...
One is like Mafia said....butter, garlic, shallots, salt, tarragon, or basil and a little shot of worcestershire, maybe. This is quite awesome .Marc
Two is something I think you will like, it is the "OLD CLASSIC" that many forget or never knew. Green peppercorn sauce. If I am going to make a Delmonico Roast (prime rib roast) I will always rub it with cracked green peppercorns, garlic and kosher salt. For steak either use pickled, or packed in water, whole green peppercorns OR use cracked dry green peppercorns and mix in good quality fresh butter with chopped fresh garlic and kosher salt. Mix it, roll the butter into a log and roll up in waxed paper. Chill well. Cut off slices and put on your hot steak. It will make you roar with loving goodness.  | |
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