What’s your favorite steak sauce?

[TOGIE]

We’re hosting thanksgiving this year. I will be smoking a turkey. But since even great turkey is still ass, I will be doing an elk loin roast too.

Tell me about your favorite sauce. I’m partial to Sauce Diane. But there is also Cumberland, balsamic reductions, or perhaps a peppercorn.

I do also love a good blue cheese sauce. I question how well that would pair with backstrap for some reason though.

I’m leaning towards Diane, because I have all the ingredients already, I make it the most, and I’ve discovered a highland sherry finished scotch is awesome in it over brandy.

But sell me on something else. What about some other berry centric sauces?

This post is mostly to remind everyone that turkey is ass. Cook something else this year.

 

[WapitiBob]

Montreal on the outside, maybe cranberry for an extra.

 

[Wildabeest]

Hank Shaw has a really good blueberry sauce on his website. Not your typical berry reduction, most of which are too sweet for my taste. I’ve done it with venison a couple of times with great results. I think it would go equally good with elk.

 

[LopeHunter]

I second the idea of seasoning before cook. My father-in-law grew up eating fresh beef in Montana and swore you can never over-season a steak prior to cooking.

My sirloin and rib-eye average 14 ounce and about 1.25" to 1.5" thick. A thinner or smaller steak is less forgiving if are a bit slow getting the steak off the grill.

For each 14 ounce to 18 ounce I will put a quarter teaspoon of pureed garlic in a tablespoon of olive or avocado oil. Rub the oil and garlic onto the steak. I then put a heaping tablespoon of Montreal steak rub in a bowl with a shake of Lawry's and a dash of black pepper. I rub the dry ingredients onto the steak and let rest 30 minutes. A thinner steak might absorb too much salt from the rub but a thicker steak can handle sitting with rub for a few hours. I have left this rub on a prime rib overnight which is the primal cut source for ribeye.

I preheat the grill to the maximum with is around 500F on mine. I like medium rare. I cook on the grill for 2.5 minutes then lift and set down with a 90 degree rotation so nice grill marks as cooks another 2.5 minutes then flip and repeat the 2.5/2.5. Ten minutes total time on the grill results in medium rare for ribeye.

I let the steak sit for 20 minutes after remove from the grill. I then take a paper towel to blot the seasoning bits off each side of each steak before serving. Since use quite a bit of seasoning I prefer to remove the bits after grilling.

I never use steak sauce anymore but once in a while I will put a pat of butter on each steak as they rest after cooking. I use to use Worcestershire sauce if the steak was cooked beyond medium. With instant read thermometers and even bluetooth remote sensors I never overcook now.

 

[INMT]

I’m a big fan of a fresh made chimichurri.

 

[shb]

In the old Marlboro cookbook there's a recipe for spike steak.

I tried it once, its awesome, would lend itself perfectly to an elk loin.

Old Marlboro cookbooks are hard to find though.

 

[shb]

I found this though if you have good eyes.

 

[Hunting Wife]

I’m no help. I eyeball sauce recipes and they sound fantastic but I never make them. Too lazy I guess. I’ve had some lights-out chimmichurri before at restaurants and still think I’d like to try making that at some point.

Curious to see what you go with.

 

[Gellar]

I’m no help. I eyeball sauce recipes and they sound fantastic but I never make them. Too lazy I guess.

Same.

Plus I feel a properly seasoned piece of meat doesn’t need sauce.

My wife would say differently as she puts A-1 on a $75 steak.