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

 

[Caseknife]

Would love to see your recipes for that!

Have to throw in a disclaimer: I never write down my recipes and usually go by the seat of my pants and tastebuds. With that all clear here is what I do, if I can remember everything

Sauté mushrooms in butter, maybe add a bit of diced onion, salt and pepper and fresh garlic to taste, add heavy cream and simmer until thickened, stir in the dried ground parmesan cheese, maybe a 1/4 cup total, just enough for flavoring. Don't want too much seasoning to mask the mushroom flavors. This works well with meat that has been run through a tenderizer 3-4 times, dipped in egg and Italian season breading and then fried. About the best way to eat wild pig loin cutlets.

 

[Wild Bill]

Once I had grilled some backstraps and as they were resting I freelanced a caramelized blueberry and red wine reduction.
It was phenomenal. I really ought to try and replicate that some time.
No one in our house uses sauce and we hosted some friends a while back and they both were distraught that we didn't have any A1 on hand when I grilled them steaks. They survived and enjoyed their steaks.

 

[Irrelevant]

Don't fruit the beer.
Don't sauce the steak.

 

[TOGIE]

Don't fruit the beer.
Don't sauce the steak.

i have no opinion on beer... sorta

but go give hank shaws steak diane recipe a try on backstrap medallions and tell me it ain't awesome.

saying you can't accompany steak with sauce is like saying you can't put anything but ketchup and mustard on a burger.

 

[Irrelevant]

saying you can't accompany steak with sauce is like saying you can't put anything but ketchup and mustard on a burger.

I put neither on mine...

You can always break a rule; it adds variety, but rules are in place for a reason. Hank's sauce is probably the bomb, as all his recipes are delicious, but when you say it's awesome, you mean the sauce is awesome, and the steak is merely the vector used to eat the sauce. You cannot taste the steak anymore, at best you can still experience the texture, which, while great, lessens the steak. Never lessen the streak.

 

[TOGIE]

I put neither on mine...

You can always break a rule; it adds variety, but rules are in place for a reason. Hank's sauce is probably the bomb, as all his recipes are delicious, but when you say it's awesome, you mean the sauce is awesome, and the steak is merely the vector used to eat the sauce. You cannot taste the steak anymore, at best you can still experience the texture, which, while great, lessens the steak. Never lessen the streak.

bro is raw doggin burgers over here.

freak.

 

[Sheltowee]

I put neither on mine...

You can always break a rule; it adds variety, but rules are in place for a reason. Hank's sauce is probably the bomb, as all his recipes are delicious, but when you say it's awesome, you mean the sauce is awesome, and the steak is merely the vector used to eat the sauce. You cannot taste the steak anymore, at best you can still experience the texture, which, while great, lessens the steak. Never lessen the streak.

The point of a great sauce is to accentuate the steak-- a fatty, buttery or creamy sauce like an au poivre for a leaner cut, a sharper, acidic sauce like a chimichurri to complement a ribeye-- not to lessen it.

 

[Nick87]

I put neither on mine...

You can always break a rule; it adds variety, but rules are in place for a reason. Hank's sauce is probably the bomb, as all his recipes are delicious, but when you say it's awesome, you mean the sauce is awesome, and the steak is merely the vector used to eat the sauce. You cannot taste the steak anymore, at best you can still experience the texture, which, while great, lessens the steak. Never lessen the streak.

While I agree with this sentiment and I feel the same way about too much stuff on burgers. I recently had a burger in wyoming with the a Chipotle aioli (spelling?). Dear god, that was so good. So never say never I guess.

 

[Irrelevant]

While I agree with this sentiment and I feel the same way about too much stuff on burgers. I recently had a burger in wyoming with the a Chipotle aioli (spelling?). Dear god, that was so good. So never say never I guess.

Rules are meant to be broken, but they still exist for a reason.

The pinnacle of a burger does not need any sauce at all. And certainly nothing with "mayo"

KISS

 

[TOGIE]

Ah if it only were a rule.

One should never conflate preference with objective superiority.

You guys are buying Ferraris and leaving the limiters on.