Sauces & toppings for steak

[=Mark]

I'd only put a hat on my steak if it's REALLY cold.

OH NO!!! Hats of Meat, For Meat!!

[bigbear]

The idea of putting butter on a steak  makes me shiver.

Orgasmic?

[guajolote]

I'd only put a hat on my steak if it's REALLY cold.

OH NO!!! Hats of Meat, For Meat!!

That is really funny, especially the base-bull cap made of ground beef with a flank steak visor

[Ron Johnson]

Does anyone do a steak Diane anymore?

[Adam Balic]

Good extra virgin olive oil. It's an ethnic thing.

[Wilfrid]

Does anyone do a steak Diane anymore?

Nailing the asbestos sheet to the ceiling is such a chore.

[Adam Balic]

Does anyone do a steak Diane anymore?

Too spicy.

[hjshorter]

Isn't Herb Bearnaise redundant?

Edited March 19, 2003 by hjshorter (log)

[hjshorter]

I'd only put a hat on my steak if it's REALLY cold.

OH NO!!! Hats of Meat, For Meat!!

That is really funny, especially the base-bull cap made of ground beef with a flank steak visor

Maybe I'll make one for the Baltimore get-together in April.

[eatingwitheddie]

A well cooked and seasoned steak stands on it's own if the meat is of good quality. It doesn't NEED anything. However a sauce on the side whether it's bernaise, marchand de vin, au poivre, chimmichurri or another, creates a nice variety of experience and gives the diner the opportunity to add another flavor dimension to his or her meal while still enabling them to enjoy and appreciate the beef's natural flavor. Why Not?

[Fresser]

I'd only put a hat on my steak if it's REALLY cold.

OH NO!!! Hats of Meat, For Meat!!

That is really funny, especially the base-bull cap made of ground beef with a flank steak visor

Maybe I'll make one for the Baltimore get-together in April.

I bet that in Milwaukee they'd make a bratwurst hat.

Is it true that in Milwaukee hot dogs are known as "tube steaks"?

[Double 0]

Is it true that in Milwaukee hot dogs are known as "tube steaks"?

They're all "Tube Steaks " everywhere

Edited March 19, 2003 by Double 0 (log)

[Matthew Grant]

I tend to prefer my steak to stand alone but recently I added some Foie Gras Butter that I had left over - Sublime if a little rich I'd probably recommend this more for fillet or another cut with a little less flavour.

[Ron Johnson]

Nailing the asbestos sheet to the ceiling is such a chore.

Not to mention likely to cause mesothelioma.

[torakris]

Just salt and pepper fro me!

and occasionally a little side of horseradish.

[Wimpy]

Moutarde. Not the English stuff- Dijon (fine ground) or German Estragon Senf.

[pixelchef]

I generally go the simple coarse salt and freshly-ground pepper route, but I do enjoy compound butters on my steak as well. Specifically, a roasted garlic/shallot butter, or a truffle butter.

[aliwaks]

ok Chimichurri yumm on charred london broil

We top our grass fed all strip steak w. a compound butter of shallots, thyme & anchovy the anchovy really does something special it's like an elusive whisper of goodness

I had a steak in some Neo Asian restaurant in London that came with 3 small dishes one had coarse salt the other coarse black pepper and the third lime juice, you dipped teh steak in to the lime juice then salt & pepper it was so so good

I am not a huge fan of the cheese on steak thing too rich for me, but the chimchurri or a good squeeze of lemon or lime on grilled steak fantastic ( when I do them on my own sometimes i'll rub the steak with some anchovy & garlic befgore grilling then bit of black pepper & lemon juice when the just come off the grill)

[KatieLoeb]

Moutarde.  Not the English stuff- Dijon (fine ground) or German Estragon Senf.

YESSSSSS! Also a Polish mustard with horseradish that I've found at a local ethnic grocer is fabulous.

Chimichurri is good too. I prefer the compound butter toppings for less flavorful cuts. I occasionally like shallots and wild mushrooms with a bit of fresh herbs sauteed in just a smidgen of good EVOO too. Yum. I've also been known to make the mushrooms and end up delglazing the pan with balsamic and tossing it on top of baby spinach for a warm wilted salad on the side of my steak as well.

[stagis]

Hmmm...

Nothing

Salt

Salt/Pepper

Butter

A HUGE pile of sauted-till-they're-soft onions - smother the steak!

My propietary spice mix - just a cajun-spice clone from Prudhomme. Pat it on thick and grill it :)

A HUGE pile of sauted mushrooms :)

[torakris]

I had a steak in some Neo Asian restaurant in London that came with 3 small dishes one had coarse salt the other coarse black pepper and the third lime juice, you dipped teh steak in to the lime juice then salt & pepper it was so so good

I made this same sauce? dip? (with a recipe from Hot Sour Salty Sweet) and used it with boiled oxtails, it was incredible, never thought about it with steak though.

Would be great with steak pulled off the grill!

[bigbear]

When The Queen (she doesn't like rare meat and spicy hurts her gums) isn't around at london-broil-time, I like it black and blue with a dipping sauce that my brother showed me. Mix Chinese mustard powder with water and let stand about a half hour or so. Then add some of that to light soy sauce.

[Jinmyo]

Shoyu and wasabi on the side for thinly sliced strip steak, black and blue. Or a pile of gomasio. Or a Dijon dipping sauce with mirin.

Nothing atop.

Unless...

BUL-BO-GIIIIIIIII!

[nervousnelli]

I like naked steak cooked black and blue if it's a really great cut of meat. I'm also a big fan of HP Steak Sauce (House of Parliament) if the steak is less than prime and needs a little help.

[Niall]

I like some roast squishy garlic with my steak.