What’s your favorite steak sauce?

[Bigjay73]

Au piovre

 

[D4570]

BUTTER! on everything

 

[TOGIE]

Au piovre

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]

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.

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.

 

[Tmbrgost]

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.

 

[Tmbrgost]

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?

 

[Bigjay73]

How you eat your steak or drink your whiskey has no bearing on how much I enjoy mine

 

[TOGIE]

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.

 

[El Jason]

Another vote for fresh chimichurri. Season liberally with sea salt and cracked pepper and sear the bejeezus out of the meat.

 

[Caseknife]

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.

 

[Wildabeest]

I have been making Morel cream sauce or a Chanterelle Cream sauce to go along with schnitzel.

Would love to see your recipes for that!

 

[belshawelk]

Good steak should not have not have sauce. It makes it own

 

[TakeABreakAndTouchGrass]

Deglaze your pan with red wine. Add a splash of high quality balsamic vinegar. Add 2-3 tablespoons of butter. Reduce slightly. Poor over steak.

 

[shb]

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?

Sounds like ai click bait

 

[brymoore]

I eat venison sauceless most of the time but it doesn’t mean we don’t like a great sauce. Steak Diane is excellent and a favorite. Another top favorite is Hank Shaw’s Morel steak sauce. We save our stockpile of Morels for the sauce.

Morel Sauce Recipe - Venison with Morel Mushrooms | Hank Shaw

A rich morel sauce to serve with steak, beef or venison. Morel mushrooms pair well with red meat, and this sauce highlights that match.

honest-food.net

 

[morley.tyler]

The only thing to do is deglaze the pan with some beef stock and butter and reduce to the desired thickness. Season the shit out of it with SPOG (Salt, Pepper, Onion Powder, Garlic Powder) 6 hours before cooking, and leave it covered on the kitchen counter the entire 6 hours.

 

[jryoung]

Good steak should not have not have sauce. It makes it own

Acid enhances fat