What’s your favorite steak sauce?

[Tmbrgost]

Sounds like ai click bait

It’s definitely AI but not click bait.

 

[JShane]

Gorgonzola butter sauce. Or gorgonzola wine sauce as seen above. Particularly for wild game such as venison and duck. My personal position is berry sauces dont accentuate the red meat of venison and duck the way an earthy sauce like gorgonzola does. Again just IMHO.

I second the request for the chantrelle and morel sauce recipe

 

[Wildabeest]

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.

Cool the pan bit before adding the butter so it emulsifies without separating. Took me a few tries to get that part right.

 

[Wildabeest]

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

Same for me. 75% of the time it’s salt and sit in the fridge for several hours, add some fresh cracked pepper and then sear in cast iron with clarified butter. Then baste with some butter and aromatics (garlic, thyme, rosemary) at the end and put on the plate. But I do like to mix it up and try some different things like sauces on occasion. I’ve gotten to where I can read a recipe and almost taste it before I make it. Food should be an adventure.

Due to the lack of fat in game meat, butter goes a long way in enhancing the preparation IMO.

 

[Wildabeest]

This line of thinking about got me run out of the smoker thread

50/50 apple cider and apple cider vinegar is my go-to spritz for pork shoulder. Sweet+acid+fat = heaven on earth!

 

[Nick87]

Made some for the first time a couple years ago. Took a little trial and error but this is the recipe I settled on.View attachment 393769

I've never tried it but now we will this weekend. Thank you.

 

[TOGIE]

did anyone mention anchovy hollandaise?

just came across it and i'm liking the sound of it

 

[R.K.]

Mushroom and red wine sauce. Look up “buerre rouge” to finish with cold butter and thicken.

Au poivre- brandy/whiskey, coarse cracked peppercorns, heavy cream, reduce.

Horseradish and sour cream

 

[Sheltowee]

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

Death to the gallo-industrial complex.

I'll add another vote for chimichurri. I like Hank's recipe (https://honest-food.net/chimichurri-recipe-venison/) but I replace the lime juice with red wine vinegar and add a tablespoon or so of honey.

 

[jryoung]

I have this tatooed across my belly.


Buch of sauciers up in here. You're all the reason the liver king isn't realizing his wealth. I hope you're all happy about that.

But not a microsose