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.

 

[INMT]

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.

Do it! You won’t regret it and I bet you will add it to your arsenal. It’s easy to make and infinitely adaptable.

Here’s a good starting reference.

Chimichurri Recipe

Learn how to make authentic Argentine chimichurri sauce with our step-by-step recipe. Discover traditional techniques, storage tips, and perfect pairings for this versatile herb sauce. Fresh, flavorful, and ready in minutes!

www.justoldrecipes.com

 

[WildWill]

My favorite is Béarnaise sauce or Hollandaise sauce with lump crab meat, and chopped asparagus added in called Oscar sauce. Also love a good chimichurri. My taste buds personally don't like sweet berry reductions but it would definitely go with the elk loin.

 

[hunter49]

To help with the dry ass turkey.

Gotta have heinz 57

 

[Southern Elk]

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.

At least it’s not ketchup.

 

[howl]

The only sauce I use is blood from a properly cooked steak.

So anyhow I took this hillbilly cutie to a gourmet steakhouse. There was a local factory owned and run by Germans. They built their own restaurant and recruited chefs from home to run it. My date was gorgeous, but the concept of gourmet dining had never confronted her, ever. The waitress talked her out of well-done. She asked where the A-1 was. I told her she wouldn't need it. She was adamant. I told her they probably didn't have any because the steak would be perfect. The ensuing discussion had me rethinking things. She really was very beautiful. Finally I decided to rely on the waitress again. I told her to ask the waitress. Miss Helpful's mouth momentarily fell open. She recovered, gave convincing her she wouldn't want it a go and then said she'd have the chef make some.
The sauce went unused and was soon forgotten.
As for the girl, the bloom of youth soon ripened into corpulence. She's probably happier in steak sauce slop anyway.

 

[WildWill]

Do it! You won’t regret it and I bet you will add it to your arsenal. It’s easy to make and infinitely adaptable.

Here’s a good starting reference.

Chimichurri Recipe

Learn how to make authentic Argentine chimichurri sauce with our step-by-step recipe. Discover traditional techniques, storage tips, and perfect pairings for this versatile herb sauce. Fresh, flavorful, and ready in minutes!

www.justoldrecipes.com

Made some for the first time a couple years ago. Took a little trial and error but this is the recipe I settled on.

 

[TOGIE]

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.

a quality sauce is just a different type of seasoning.

when making these high brow sauces you most often really aren't supposed to put much on the steak besides some salt prior to cooking.

and it's always done in a pan, there is no sauce without a good deglaze.

 

[Tmbrgost]

Blood is the only sauce. However a good Chimichurri comes in a very close second!

 

[Wildabeest]

Made some for the first time a couple years ago. Took a little trial and error but this is the recipe I settled on.

What red chili pepper do you use? Fresno chilis are the only ones I seem to be able to find at the grocery store here, but they really lack any noticeable heat. I prefer Calabrian, but I’m usually not up for a round trip to the Italian market in SLC to get them. I need to check the local Mexican market next time I make it to see what they have.

 

[Gellar]

At least it’s not ketchup.

Thats her dad.

 

[Gellar]

Blood is the only sauce. However a good Chimichurri comes in a very close second!

Its not blood, its Myoglobin!