Bigjay73
Well-known member
Au piovre
What’s your favorite steak sauce?
- Thread starter TOGIE
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D4570
Well-known member
BUTTER! on everything
this sure feels like the most likely route i'd go over steak diane.
would sit and pair really well on a thanksgiving table IMO
WildWill
Well-known member
I use Chipotle or occasionally just a fresh red jalapeno especially in the summer when I can just snag it from the garden. The orginal recipe was a Fresno and I'm also not a fan. Did Serrano once that definitely will bring some heat. Never considered using Calabrian be worth a try I bet.
This is one sides opinion:
Steak sauce, particularly bottled varieties like A1, is often considered taboo in upscale steakhouse settings because it is seen as an insult to the chef's skill and the quality of the meat. Steakhouses specialize in high-quality, well-aged cuts of beef that are perfectly seasoned and cooked to highlight their natural flavors. Adding a strong, sweet, and tangy bottled sauce like A1 is likened to pouring ketchup on lobster—it overwhelms the delicate taste of the steak and diminishes the effort put into its preparation. This act is interpreted as a sign that the diner doubts the steak's quality or the chef's expertise.
The perception is rooted in the idea that a premium steak should be enjoyed on its own, allowing its inherent flavor and texture to shine. Using a sauce that masks these qualities is seen as disrespectful to the cooking process and the value of the meal. This sentiment is especially strong when the sauce is applied immediately upon receiving the dish, before even tasting the steak.
Steak sauce, particularly bottled varieties like A1, is often considered taboo in upscale steakhouse settings because it is seen as an insult to the chef's skill and the quality of the meat. Steakhouses specialize in high-quality, well-aged cuts of beef that are perfectly seasoned and cooked to highlight their natural flavors. Adding a strong, sweet, and tangy bottled sauce like A1 is likened to pouring ketchup on lobster—it overwhelms the delicate taste of the steak and diminishes the effort put into its preparation. This act is interpreted as a sign that the diner doubts the steak's quality or the chef's expertise.
The perception is rooted in the idea that a premium steak should be enjoyed on its own, allowing its inherent flavor and texture to shine. Using a sauce that masks these qualities is seen as disrespectful to the cooking process and the value of the meal. This sentiment is especially strong when the sauce is applied immediately upon receiving the dish, before even tasting the steak.
Here is the other sides:
However, the taboo is not universal. Many argue that the criticism stems from elitism, gatekeeping, or personal preference rather than an absolute rule. In reality, many high-end steakhouses offer house-made sauces—such as béarnaise, peppercorn, chimichurri, or demi-glace—that are designed to complement, not overpower, the steak. These sauces are considered acceptable because they are crafted to enhance the meat's flavor rather than mask it.
Additionally, the use of bottled steak sauce may be more practical or necessary for lower-quality cuts or when a steak has been overcooked, making it dry or tough. In such cases, sauce can improve the eating experience. Ultimately, while the social stigma exists in fine dining contexts, the decision to use sauce is personal, and many people enjoy steak with sauce regardless of tradition.
Which one do you prefer?
However, the taboo is not universal. Many argue that the criticism stems from elitism, gatekeeping, or personal preference rather than an absolute rule. In reality, many high-end steakhouses offer house-made sauces—such as béarnaise, peppercorn, chimichurri, or demi-glace—that are designed to complement, not overpower, the steak. These sauces are considered acceptable because they are crafted to enhance the meat's flavor rather than mask it.
Additionally, the use of bottled steak sauce may be more practical or necessary for lower-quality cuts or when a steak has been overcooked, making it dry or tough. In such cases, sauce can improve the eating experience. Ultimately, while the social stigma exists in fine dining contexts, the decision to use sauce is personal, and many people enjoy steak with sauce regardless of tradition.
Which one do you prefer?
Bigjay73
Well-known member
How you eat your steak or drink your whiskey has no bearing on how much I enjoy mine
on the debate of sauces.
my wife and I rotate around to some pretty top tier local restaurants for steaks every year for our anniversary. the types of places where you share a 30+ oz dry aged steak that is likely to cost you around 300 dollars these days.
i've never been to one of these restaurants that didn't pair their steaks with some really top notch classic house made sauces.
take that for what it's worth. but at the same time each bite of one of those steaks stands alone, but with a little sauce added, is even better.
my wife and I rotate around to some pretty top tier local restaurants for steaks every year for our anniversary. the types of places where you share a 30+ oz dry aged steak that is likely to cost you around 300 dollars these days.
i've never been to one of these restaurants that didn't pair their steaks with some really top notch classic house made sauces.
take that for what it's worth. but at the same time each bite of one of those steaks stands alone, but with a little sauce added, is even better.
El Jason
Well-known member
Another vote for fresh chimichurri. Season liberally with sea salt and cracked pepper and sear the bejeezus out of the meat.
Caseknife
Well-known member
I have been making Morel cream sauce or a Chanterelle Cream sauce to go along with schnitzel. Brenda Weatherby had some good sauces in the Eastman's Journal last year. I used Oregon Grape jam in place of blueberry in the one recipe, very good. 
